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Chicken Terrine Ring

chef.tim.lee's picture
Ingredients
  Red pepper 1 Large
  Chopped green onion with tops 3⁄4 Cup (12 tbs)
  Carrot flowers 3⁄4 Cup (12 tbs)
  Green onion stems 3⁄4 Cup (12 tbs)
  Pimiento strips 3⁄4 Cup (12 tbs)
  Boneless chicken breasts 1 3⁄4 Pound
  Salt 2 Teaspoon
  Hot sauce 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Whipping cream 2 1⁄2 Cup (40 tbs)
  Egg whites 2
  White wine sauce 1 Tablespoon
Directions

Steam pepper and chopped green onions 5 minutes.
Remove vegetables from steamer, and place between paper towels.
Gently pat dry, and set aside.
Steam carrot flowers and green onion stems 2 minutes; place between paper towels, and gently pat dry.
Arrange carrot flowers, onion stems, and pimiento in desired design in the bottom of a well-oiled 4 1/2-cup ring mold; set aside Position knife blade in processor bowl; add half of chicken and half of seasonings, and top with cover.
Process 1 1/2 minutes or until smooth.
Remove food pusher.
Slowly pour 1 1/4 cups whipping cream and 1 egg white through food chute with processor running, blending just until mixture is smooth.
Spoon chicken mixture into a large bowl.
Repeat procedure with the remaining chicken, whipping cream, egg white and seasonings.
Stir both chicken mixtures together.
Carefully spread half of chicken mixture smoothly in bottom and on sides of mold with a spoon.
Stir red pepper and chopped onion into half of the remaining chicken mixture; spoon evenly into mold.
Spread remaining chicken mixture evenly over mold.
Cover mold tightly with foil; punch a hole in foil to allow steam to escape Place mold in a 13- x 9- x 2-inch baking pan.
Fill pan with enough hot water to reach two-thirds of the way up sides of mold.
Bake at 350° for 1 hour or until firm and springy to touch.
Remove foil from mold, and allow the terrine to cool.
When warm to the touch, pour off excess liquid.
Cool terrine completely; then cover and refrigerate overnight.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.
To serve, spoon a small amount of White Wine Sauce on each serving plate; place terrine slices over sauce.

Recipe Summary

Cuisine: 
American
Servings: 
10

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