Thursday, December 18, 2008

Chicken Terrine

Serves: 6-8


2 ounces (60 g) butter
6 spring onions (shallots), chopped
1/2 cup flour
1 cup chicken stock
1 cup milk
1/4 teaspoon Tabasco sauce
8 ounces (250 g) cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns, chopped
3 teaspoons gelatin
1/2 cup water
6 rashers bacon

Microwave Method:

1. Melt butter for 40 seconds on HIGH. Add spring onions and flour. Cook for 1 minute on HIGH.
2. Gradually stir in stock and milk. Cook for 5-6 minutes on HIGH, stirring every 2 minutes.
3. Stir in Tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and peppercorns.
5. Dissolve gelatin in water. Cook for 40 seconds on HIGH, add to chicken mixture.
6. Line 10 x 4 inch (25 x 11 cm) loaf dish with paper towel and place bacon across paper towel.
7. Cover with paper towel and cook for 4-5 minutes on HIGH.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.

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