Chicken and Spinach Terrine
Posted On December 28, 2017
2(about 120 gms) Chicken Breast
1large sprig Fresh Tarragon
1tsp Grated Lemon Rind
¼ tsp Salt
To taste Ground Black Pepper
2 cloves Garlic
1 Chopped Onion
120 gms Spinach, Washed and Steamed
2 tsp Dry White Wine
2 tsp Powder Gelatin
2 tsp Chopped Parsley
Blanch the spinach in a large pan of boiling water for a minute then drain and refresh it. After that, blend it in a food processor.
Place the chicken breast in a sauce pan together with the tarragon sprig, lemon rind, some water, seasoning as per taste.
Then simmer the chicken for 20 minutes.
After that chop the chicken and process it to a smooth paste in a food processor. Dissolve the gelatin to the chicken paste.
Now layer the chicken and spinach paste and beetroot in the setting tray and leave it for about 15 minutes to chill and set.
Serve the terrine garnished as shown in the picture.