Chicken & Spinach Terrine
Serves
4
1
bunch spinach leaves, white stalks removed and halved
1
tablespoon milk-free margarine
2
green shallots
1
clove garlic
2
teaspoons soybean oil
2
tablespoons soyflour*
4
tablespoons liquid from spinach*
OR *2
tablespoons liquid from spinach plus 2 tablespoons Soy milk or Rice milk
2
egg whites, lightly beaten
500
grams chicken thigh or breast
fillets, chopped
1
tablespoon finely chopped parsley
1
tablespoon finely chopped tarragon
1
tablespoon finely chopped marjoram
¾
cup breadcrumbs - home baked or free of preservatives,
milk, and vinegar)
Red Capsicum Sauce (see April recipe)
Lightly
grease a 10 x 25 cm loaf tin with milk-free margarine.
In a saucepan, cook spinach in 1cm water until
just wilting. Pour off water from cooking liquid into a jug and reserve. Wash leaves under cold water and drain well. Keep 3-4 leaves
for top of terrine and
divide remainder of spinach in half. Line loaf tin with one half, and
chop the other half roughly.
Heat margarine in a small pan and fry
shallots. Add garlic and fry for 30 seconds. Put pan to one side.
In separate bowl combine oil, soy flour and
cooking liquid, mixing to a smooth paste. Beat in egg whites. Place
chicken, soy flour paste, parsley, tarragon , marjoram and breadcrumbs
in food processor or blender and blend until well combined.
Press into prepared loaf tin, and cover with remaining spinach
leaves, then cover terrine with foil.
Place loaf tin in a baking dish and fill with boiling water to
half way up the side of the loaf tin.
Cook in a moderate oven at 180°C (350° F)for 1 hour.
Make Red Capsicum
Sauce (see April recipe) and serve hot with Chicken Terrine. This sauce also
goes very well with fish dishes.
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