CHICKEN AND PESTO TERRINE
This surprisingly quick to prepare and flavoursome terrine is made with chicken mince, onions, garlic, peppers, basil, pinenuts and parmesan cheese. It can be served warm or at room temperature, so is great as finger food or for take-to-work lunches and picnics. This is yet another recipe I have adapted from one that I found on the Simply Great Recipes Club website. 750 grams = 11/2 pounds; 90 grams = approximately 31/2 ounces.
Provided by bluemoon downunder
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
- In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
- Press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
- Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
- Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
- NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.
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