Chicken & Spinach Terrine
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Chicken & Spinach Terrine from Sarah Hairsine of Hull
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
50g pine nuts
750g lean minced chicken
140g fresh white breadcrumbs
1 tbsp chopped fresh thyme
1 large egg
2 tsp English mustard
Salt and pepper to taste
200g sliced ham
Begin by sautéing the garlic, onion and pine nuts in the olive oil. Place them in a small non-stick frying pan, occasionally stirring for 5 minutes on a low heat. Once the onions have softened and the pine nuts are golden, set them aside in a large bowl to cool.
Put the spinach into a pan with a little water and cook until just wilted. Drain and squeeze out as much water as possible. Turn onto a board and chop as finely as you like, then add to the bowl.
Pre-heat the oven to 160C/140Cfan/gas 3.
Add the chicken, breadcrumbs and thyme to the bowl. Beat the egg with the mustard then fold in and season well. Mix thoroughly until well combined.
Press half of the mixture into an oiled terrine or (2lb) loaf tin, cover with the ham, then press the remaining half of the mixture over the ham.
Place the dish in a baking tin and pour enough boiling water in to come halfway up the sides of the terrine/loaf tin. Cook in a pre heated oven for 1 hour. To test if ready, it should be golden brown and firm to the touch.
Remove from the baking tin and allow to cool, then refrigerate until ready to serve.
Instead of minced chicken you can also use minced turkey.