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.
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
- 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.
- 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.
- 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.
- Mix the roasted peppers and the cayenne pepper, top the terrine before serving.