Poultry Terrine with Crunchy Vegetables
Main course
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Cook Time
13 h 30 min
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
This poultry terrine is a fresh and flavorful dish, perfect for a spring brunch or a summer picnic. I often prepare it with seasonal vegetables for maximum flavor. The poultry, tender and juicy, goes perfectly with the crunchiness of the vegetables and the Madeira jelly adds a touch of elegance. It is a dish that can be prepared in advance, which is very practical when receiving guests. Feel free to vary the vegetables according to your tastes and the season. A real treat for the taste buds!
Ingredients (12 ingredients)
-
800 g Chicken scallop
-
3 piece Carrot
-
2 piece Courgette
-
1 piece Red pepper
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1 piece Leek
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1 piece Onion
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2 branche Celery stalks
-
5 brin Parsley
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1 brin Tarragon
-
2 packet Sachet of Madeira jelly
-
to taste Salt
-
to taste Pepper
Preparation (10 steps)
Preparation of the aromatic broth
Rinse 1 leek and 2 celery stalks and tie them together. Peel 1 onion. Place them in the Thermomix bowl. Pour in 1.5 l of water, salt and pepper. Program 10 Min./100°C/Stufe 1.
Cooking the carrots and chicken
Add 3 peeled carrots cut into rounds and 800 g of chicken scallops cut into small cubes in the Thermomix bowl. Program 10 Min./100°C/Stufe 1.
Adding the courgettes
Rinse and dry 2 courgettes. Cut them into rounds and add them to the Thermomix bowl. If necessary, add 500 ml of water. Program 10 Min./100°C/Stufe 1.
Preparation of the pepper
Rinse and dry 1 red pepper. Cut the flesh into thin strips. Set aside.
Draining and removing the aromatics
Drain the chicken and vegetables using the Thermomix cooking basket. Remove the onion, leek and celery stalks.
Preparation of the jelly
Filter the broth and pour it back into the Thermomix bowl. Bring to a boil again by programming 5 Min./100°C/Stufe 2. Add 2 sachets of Madeira jelly, 10 tarragon leaves and 5 sprigs of chopped parsley. Mix 10 Sek./Stufe 3. Let cool.
First layer of jelly
Pour a 2 cm layer of broth into a terrine and set for 15 min in the refrigerator.
Assembling the terrine (first part)
Arrange in successive layers half of the chicken, vegetables and pepper strips. Pour half of the broth.
Setting in the refrigerator (first part)
Set for 30 min in the refrigerator.
Assembling the terrine (second part)
Arrange the rest of the ingredients. Cover with broth and place in the refrigerator for 12 hours.
Finished cooking? Great! 🎉
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Created by
Marine Leroy
1
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URL
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Allergens
- Celery
- Sulphur dioxide and sulphites
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