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Chicken And vegetable terrine

by Christina Julia

Chicken And vegetable terrine

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 small green pepper, seeded and diced
  • 1 small red pepper, seeded and diced
  • 2 small carrots, diced
  • 1 courgette, diced
  • 1 butternut squash, diced
  • 750g/11/2lb skinless chicken breast fillets, diced
  • 1 garlic clove, crushed
  • 1⁄2 teaspoon ground nutmeg
  • 2 tablespoons freshly squeezed lemon juice
  • 3 eggs
  • 350ml/12fl oz evaporated skimmed milk
  • 75g/3oz mixed fresh herbs such as
  • basil, tarragon, dill and parsley


  • Blanch the peppers, carrots, courgette and squash lightly in boiling
    water. Refresh in cold water, drain and reserve.
  • In a blender or food processor, purée the chicken. Add the garlic, nutmeg
    and lemon juice, and whiz briefly. With the motor running, add the eggs
    one at a time. Process again and add the evaporated milk and chopped
    herbs. Mix well.
    • Pour the chicken mixture into a bowl, and chill for 1 hour.
    • Preheat the oven to 180ºC/350ºF/Gas mark 4.
    • Fold the reserved vegetables into the chicken mixture, then spoon the
    mixture into a 9 x 20cm/31⁄2 x 8in loaf tin.
  • Bake in the oven for 1–11 ⁄2 hours. Leave to cool, then chill overnight in
    the refrigerator. To serve, cut into slices

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