Chicken Terrine

Here’s Tony Worland’s recipe for the Chicken Terrine I had for lunch at Anything Grows. Tony is owner/chef of Tonic restaurant at Millthorpe and supplies delicious tarts and terrines to “Anything Grows” and to La Boucherie in Millthorpe.

Inroduction

About this Recipe

By: Sheridan Rogers

Here’s Tony Worland’s recipe for the Chicken Terrine I had for lunch at Anything Grows. Tony is owner/chef of Tonic restaurant at Millthorpe and supplies delicious tarts and terrines to “Anything Grows” and to La Boucherie in Millthorpe.

Ingredients

  • chicken Marylands (leg and thigh pieces) 6
  • duck liver 80g, sliced
  • fresh pistachios 50g
  • white-wine poached pears 100g
  • prosciutto thinly sliced, to cover terrine mould
  • baby spinach leaves 40g

You’ll need a terrine, approx 30cm in length, and with a lid (or use foil) to cover. Preheat oven to 160degC. De-bone chicken marylands and cut the flesh into strips.  Slice duck liver and pears into similar size pieces. Line terrine mould with strips of prosciutto – lay them out to cover bottom and sides, allowing them to hang over the sides. Place half the baby spinach leaves along the base of the mould. Fill with the remaining ingredients, randomly placing them inside the terrine until full. Place remaining spinach on top and fold excess prosciutto over the top, wrapping like a present. Place lid on mould and bake in a slow oven for aproximately 1.5 hours, checking every half hour, until knife comes out hot. Remove and cool. Place in refrigerator overnight to set. Serve cold.