Apart from the obvious visual appeal of this colourful terrine, the combination of chicken, basil, peppers and Parma ham tastes the business.
To make the pesto sauce:
Take the basil, garlic, parmesan, pine kernels, olive oil, salt and pepper. Place them in a blender, and blend until you have a smooth paste.
To make the terrine:
Line a terrine mould with clingfilm, then line with the parma ham. Slice the chicken lengthways, into fairly think slices, and lay over the parma ham. Next, cover the chicken with some pesto and strips of pepper. Repeat this process until you have filled the terrine mould (usually about 3 layers).
Place the lid on the terrine mould, and bake over a bain marie for 1 hour 30 minutes. When cooked, take it out of the oven and press with another terrine mould. Let it cool, then chill overnight.
To make the red pepper dressing:
Take the pepper, lemon juice and olive oil, put them in a blender and blend until smooth.
Cut into slices and serve with the herb salad and red pepper dressing and crusty bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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