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The Caterer

Chicken and ham terrine, by Simone and Inés Ortega

21 May 2010 by
Chicken and ham terrine, by Simone and Inés Ortega

This recipe for chicken and ham terrine is taken from the The Book of Tapas by Simone & Inés Ortega.

INGREDIENTS
(Serves eight to ten)
• 1 x 1.2kg chicken, giblets reserved
• 4tbs olive oil
• 1 small onion, cut into 4 wedges
• 150g Serrano ham, finely chopped
• 100g thinly sliced lean bacon
• 2tbs brandy
• 1 bay leaf
• 1 sprig thyme
• Salt and pepper

For the jellied stock

• 1 calf's foot, cut into pieces
• 2 carrots, chopped
• 1 leek, trimmed and rinsed well
• 2 stalks celery
• 1 bay leaf
• 5tbs white wine
• Salt


METHOD

First, make the stock. Pour three litres of water into a pan and add the calf's foot, carrot, leek, celery, bay leaf and the chicken giblets. Pour in the wine, season with salt and bring to a boil.

Lower the heat to medium and cook for 1½ hours. Remove the pan from the heat and strain the liquid into a bowl. Discard the contents of the strainer. Let the liquid cool completely and if a layer of fat forms on top, remove it with a spoon.

Cut the chicken in half lengthways. Heat the oil in a pan. Add the chicken and onion, season with salt and pepper and cook, turning the chicken occasionally, for 20 minutes.

Remove the pan from the heat and let cool. Remove the skin from the chicken, cut the meat into very small pieces and mix it with the ham in a bowl. Preheat the oven to 180ºC/gas mark 4.

Line the base of a 24 x 10cm terrine mould with the bacon, then make a layer of the chicken and ham mixture and pour in a little of the stock. Continue making layers of chicken and ham, followed by more stock, until the mould is full. Pour in the brandy and put the bay leaf and thyme on top.

Put the lid on the mould, place it in a roasting pan and pour in boiling water to come halfway up the sides. Bake for one hour.

Remove the mould from the roasting pan, take off the lid and let cool. If necessary, add a little more stock to cover the meat. Leave the mould in the refrigerator for at least six hours, until completely set.

Remove and discard the bay leaf and thyme. Turn the terrine out onto a serving dish and discard the bacon. The terrine can be served with a salad.

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