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Leek and Chicken Terrine

Leek and Chicken Terrine
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Leek and Chicken Terrine

Impress your friends with this stylish Leek & Chicken Terrine, perfect for a special occasion.

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Serves 8Serves 8
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Ingredients

  • 7 Leeks
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, crushed
  • 300 g Coles RSPCA Approved Chicken Thigh Fillets, fat trimmed
  • 200 g Coles RSPCA Approved Chicken Breast Fillets
  • 2 tsp Thyme, finely chopped
  • 2 tsp Lemon Zest, finely grated
  • 1 cup Fresh Breadcrumbs
  • 1/4 cup Pouring Cream
  • 1 Egg, lightly beaten
  • 1/3 cup Pistachio Kernels
  • 8-10 Slices Of Prosciutto
  • Tomato Chutney, to serve

Method

  1. Preheat oven to 180°C or 160°C fan. Lightly oil a 6 cup-capacity loaf tin. Trim tops and ends from leeks so they are about 19cm long, or fit inside the length of the tin. Remove outer layer from leeks and discard. Remove another layer and finely chop this layer to get ¹⁄³ cup, then discard remainder. Bring a large, deep frying pan of water to the boil, add leeks and cook for 8 mins, until soft. Drain well and set aside to cool.
  2. Heat oil in a frying pan over medium-low heat and cook chopped leek for 3-4 mins, until soft, then add garlic and cook for 1 min. Cool.
  3. Trim excess fat from chicken and cut into large pieces. Pulse in a food processor, just enough to chop chicken but not mince it. Transfer to a large bowl. Add leek and garlic mixture, thyme, lemon zest, breadcrumbs, cream, egg and pistachios, then use your hands to mix until evenly combined. Season, to taste.
  4. Lay prosciutto slices, overlapping slightly, across loaf tin to cover base and sides. Cut a piece in half to cover ends of tin. Lay 3 leeks in base of tin. Spread half the chicken mixture over leeks and press in firmly, smoothing the surface. Add remaining leeks, then cover with remaining chicken mixture. Fold any over-hanging ends of prosciutto over leeks, then lay remaining slices lengthways over the top. Cover with foil and stand tin in a baking dish. Pour in enough boiling water to reach halfway up the sides of tin. Bake for 1 hr.
  5. Remove from baking dish, remove foil and cool slightly. Carefully drain off excess liquid. Turn terrine out of dish and slice. Serve warm or refrigerate overnight and serve cold, with tomato chutney.

TIP

We used a Pyrex loaf tin with a 20cm x 10cm base.

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Measurement Converter
  • Temperature
  • Weight
  • Liquid
  • Length
C
to
0C = 0F
Gas Celsius Fahrenheit
1/4 107 225
1/2 121 250
1 135 275
2 148 300
3 162 325
4 176 350
5 190 375
6 204 400
7 218 425
8 232 450
9 246 475
G
to
0G 0OZ
Kilos Grams Pounds Ounces
0.05 50 0.11 1.76
0.1 100 0.22 3.53
0.15 150 0.33 5.29
0.2 200 0.44 7.05
0.25 250 0.55 8.82
0.3 300 0.66 10.6
0.4 400 0.88 14.1
0.5 500 1.1 17.6
0.75 750 1.65 26.5
1 1000 2.2 35.3
1.25 1250 2.76 44.1
1.5 1500 3.31 52.9
1.75 1750 3.86 61.7
2 2000 4.41 70.5
ML
to
0ML 0TBSP
Litres MM Pints Floz Tbsp Tsp
0.05 50 0.09 1.76 3.33 10
0.1 100 0.18 3.52 6.67 20
0.15 150 0.26 5.28 10 30
0.2 200 0.35 7.04 13.3 40
0.25 250 0.44 8.8 16.7 50
0.3 300 0.53 10.6 20 60
0.4 400 0.7 14.1 26.7 80
0.5 500 0.88 17.6 33.3 100
0.75 750 1.32 26.4 50 150
1 1000 1.76 35.2 66.7 200
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
MM
to
0MM
0FT
Metres CM Feet Inches
0.05 5 0.16 1.97
0.1 10 0.33 3.94
0.15 15 0.49 5.91
0.2 20 0.66 7.87
0.25 25 0.82 9.84
0.3 30 0.98 11.8
0.4 40 1.31 15.7
0.5 50 1.64 19.7
0.75 75 2.46 29.5
1 100 3.28 39.4
1.25 125 4.1 49.2
1.5 150 4.92 59.1
1.75 175 5.74 68.9
2 200 6.56 78.7
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