Country Terrine

This is a lovely terrine that pairs well with a piccalilli or a rhubarb chutney.  It could even be cubed and fried for a little more oomph.

This was prepared in a normal oven but could be prepared in a steam combi oven at 74 degC for about two hours.

Ingredients

4 chicken thighs - boned and skinned
1 chicken breast, skinned
3 mushrooms thinly sliced
1 large leek, whites and light greens sliced.
1 tablespoons fresh thyme
3 or 4 cloves of garlic minced
1 tablespoon finely chopped sage
1 cup spinach leaves packed
sopresso to cover

Method

To a food processor, add two of the chicken thighs and the chicken breast, pulsing until minced into a very course paste.  Remove to a large bowl.

In a frying pan, soften the leek with the thyme and garlic and sage.  Reserve.  Add the mushrooms and fry over medium heat until the mushrooms are coloured and the moisture has removed.  Reserve.
To the frying pan, add the spinach until wilted.  Once cooked down, place between two plates and squeeze to remove the excess moisture.

To the chicken mince add the ingredients except for the mushrooms and toss gently to combine.

Line the terrine mold with sopresso, starting with the sides then the bottom.  Add half of the chicken mixture, then layer across the mushrooms.  Top with the rest of the chicken mixture, and cover with the sopresso.

Cover in tin foil and bake in the oven at 180 degC for one hour.  Remove from the oven and stack on two 400 grams tins of tomatoes.  Place in fridge overnight.

Slice and serve.