Spinach & chicken terrine

Spinach & chicken terrine


The ingredient of Spinach & chicken terrine

  1. 1 tablespoon olive oil
  2. 1 large brown onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 50g (1/3 cup) pine nuts
  5. 750g chicken mince
  6. 1 250g pkt frozen chopped spinach, thawed, squeezed firmly to remove excess liquid
  7. 100g (2 cups) breadcrumbs from day-old bread
  8. 75g (1/2 cup) currants
  9. 1 egg, lightly whisked
  10. 2 tablespoons finely chopped fresh thyme leaves
  11. 1 tablespoon Dijon mustard
  12. Salt & ground black pepper, to taste
  13. 150g thinly sliced ham
  14. Dressed salad leaves, to serve
  15. Crusty bread, to serve

The instruction how to make Spinach & chicken terrine

  1. Preheat oven to 180u00b0C. Heat olive oil in a small frying pan over medium-low heat. Add onion, garlic and pine nuts and cook, stirring occasionally, for 5 minutes or until onion softens and nuts are golden. Place in a large bowl and stand for 10 minutes to cool.
  2. Add chicken mince, spinach, breadcrumbs, currants, egg, thyme, mustard, salt and pepper to onion mixture and use your hands to mix together until thoroughly combined.
  3. Press 1/2 the mixture into a 6cm-deep, 10 x 20cm (base measurement) loaf pan. Cover top of mixture with ham. Press remaining mixture over ham and smooth surface into a rounded shape. Cook in preheated oven for 1 hour 5 minutes or until golden brown and firm to touch. Stand in pan for 10 minutes before turning onto a serving plate.
  4. Cut into slices and serve with dressed salad leaves and crusty bread.

Nutritions of Spinach & chicken terrine

fatContent: 413.47 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 35 grams protein
sodiumContent: 161 milligrams cholesterol

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