Chicken Terrine with Sun-Dried Tomatoes and Pinenuts

The presentation of the dish is awesome and it will certainly be a table centerpiece. A variety of textures makes it an interesting combination for the palette. Because it is very filling and very pretty, it will make a good candidate for a buffet-style event.

Servings: 12
Time: 4+ hours
  • 500g chicken breast, cut in cubes, 2x2cm
  • 350g chicken thighs, cut in cube
  • 300 grams ground chicken
  • 1/2 cup toasted pine nuts
  • 1/2 cup sun-dried tomatoes, coarsely chopped
  • 1/2 cup fresh basil, coarsely chopped
  • 1/4 cup cream
  • salt, pepper to taste 
  • 1 cup roasted red bell pepper
  • 1/4 teaspoon(s) cayenne pepper 
  1. Preheat the oven to 180C / 360F. Line a loaf pan with a piece of wax paper so comes up the side of the tin and completely lines the tin leaving an overlap on both sides of about 3cm.
  2. Mix all the ingredients except the last two. Place the mixture in a tin. Fold over the sides of the paper over the meat and cover with grease proof paper or foil. 
  3. Place the pan in a baking dish with enough hot water to come halfway up sides of dish. Bake at 180°C for 1 hour. Remove the dish from water, place a weight on top, cool, refrigerate overnight or at least for 3hours before serving. 
  4. Mix the roasted peppers and the cayenne pepper, top the terrine before serving. 

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