The name terrine refers to the terracotta dish in which this is traditionally cooked
Serves 5 Ingredients
1. Preheat oven to 180 °c. 2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more. 3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well. 4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel. 5. Bake in the oven for 1 hour at 180°c and then turn out and leave to cool. 6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar.
19 Comments
sophie barker
11/1/2009 04:59:18 am
This recipe is absolutely delightful
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melegueta mattay
11/4/2009 02:37:05 pm
keep going back to this recipe it is easy and delicious and became the favourite of my friend's husband
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sharrona hollaby
11/9/2009 12:48:12 am
easy and tasty always a winner
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diane donaldson
11/18/2009 11:41:23 pm
I would like to know the pudding that finished this meal, cant find a link
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carole challenor
1/10/2010 07:33:58 pm
watched the programme and now cant wait to do this dish! Also the main course and pudding that followed this starter!! All looks very appertizing!!
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carl
4/19/2010 03:55:32 pm
exellent used this three times never fails easy and a great starter
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terrinelover
2/11/2011 10:20:53 am
you should definitely not put self raising flour anywhere near a terrine.
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Lauren
2/18/2011 07:19:52 pm
Is this suitable for pregnant women, may sound silly but cant take any chances?
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Frank Emerson
11/19/2020 06:58:59 am
I use left over turkey for this at Christmas .Works just as well, and saves on waste.
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