CHICKEN BASIL TERRINE (Terrine de Poulet au Basilic)

[Karen Joy]

Name of Recipe: CHICKEN BASIL TERRINE
Number of People: 6-8
Ingredients:

900g chicken filet
2 celery stalks cut into 1inch long strips
22 basil leaves
1 onion halved
150g bread crumb (the soft, inner part of bread)
100g whole milk
3 eggs
150g fresh cream
30g butter
2 Pinches of nutmeg
½ chicken broth cube
Salt and pepper

Preparation:
Preheat the oven to 180°C.  Cut the filets into bite size pieces and put them into the bowl and mix at 25 secs/speed 8.  Set aside in a bowl.

Put the bread crumb into the bowl and add the milk.  Mix at 10 secs/speed 5.  Set aside with the chicken.

Put the onions and the celery stalks into the bowl and mix for 10secs/speed 5.  Halfway through, scrape the sides of the bowl to make sure that the stalks are well grated.  Add the butter and chicken cube then set for 7mins/90°C/speed 1.  Then, add the chicken and bread mixture, the eggs, the cream, 10 basil leaves, 2 dash of nutmeg, salt and pepper.  Set for 25 sec /speed 4 until well mixed.

Butter the bread mould and line 12 basil leaves at the bottom and sides.  Delicately spoon the chicken batter into the mould, smooth the top flat and cover with aluminum foil.

Bake in the oven for about 1h.  To test, insert a toothpick into the cake.  If it comes out clean, it is done.  Let it stand to cool and put in the refrigerator for about 3hrs before serving.

Serve as an entrée or as a light dish with salad.  Best serve with mayonaise or any herbed sauce.

Photos:


 

Tips/Hints:
Note from wikipedia on bread crumb:  The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.

[Karen Joy]

Found this recipe in one of the Thermomix et Vous Magazine (#03) and decided to give it a try.  I made two of this recipe last Saturday for a big family dinner.  Adjusted the mixing time a bit and added the 1/2 chicken cube to give it more taste.  So far, it turned out ok.

Give it a try and let me know if you have any suggestions 

[cookie1]

Thnks for that Karen Joy, it sounds tasty. It would be lovely on a hot summer evening with salad and crusty bread.

[judydawn]

Was thinking this could be steamed in the varoma too.

[Karen Joy]

Hi cookie, yes, in fact, they suggested this as an entree or a light meal if served with salad.  I made this as an entree with cherrie tomatoes and herb sauce.

By the way, how can I insert an image? I did attach a photo, though I dont know if everybody can see it.  Can you?

[Karen Joy]

Was thinking this could be steamed in the varoma too.

Hi Judy, I think it might work too...will have to try it next time 

[judydawn]

We can see the picture Karen Joy.

[cecilia]

Karen Joy, thank you for this recipe. 

[Bedlam]

Thanks for posting Karen Joy, it's looks delicious.

[cecilia]

Karen Joy, We enjoyed this so much the other day, I'm trying a Tarragon version of your terrine today.    Many thanks for a super recipe.