On a gourmet food expedition last weekend, I happened to purchase a thin slice of chicken terrine, made by a local cafe, called The Pickled Sisters Cafe (what a great name!) from a little town situated in winery country, called Wahgunyah. They prepare gourmet picnic baskets to take along to the various wineries in the region, along with preserves, pickles, local cheeses etc. The ingredients were listed on the shrink wrapped package, and I knew I was going to really enjoy this. The recommended accompaniment was some peach chutney, so naturally I bought that too!
I wanted to recreate this dish myself, considering one small slice cost around $7.00, and there wouldn't be enough to share around, now would there? I was in luck when I found the recipe here, posted by the chef of the cafe herself.
This is so easy, and so delicious. And of course the peach chutney worked a treat with it. I altered the recipe slightly, using prosciutto instead of bacon. The herbs I chose were parsley, garlic chives and oregano. Lia from Swirling Notions is the kind hostess for Kalyn's Weekend Herb Blogging event.
Enjoy with a crisp white wine and some crusty bread.
1 kg diced free range chicken (thigh and breast meat)
1 tsp garlic
1 tsp chopped mixed herbs (fresh)
1/2 cup pistachio nuts
1/2 tsp chopped lemon zest
salt and pepper
Mix all ingredients - reserving prunes and bacon - and season.
Line a terrine mould with prosciutto and fill with the mixture to half. Dot prunes down the centre and top with the remaining filling.
Overlap prosciutto and cover with greaseproof paper and foil. Bake in a water bath at 180 C for 1 hour or until firm.
Serve with peach chutney! How simple is that?