Spinach & Chicken Terrine

  • 1 x Tabs. Olive Oil
  • 1 x Large Brown Onion – finely chopped
  • 2 x Cloves of Garlic – finely chopped
  • 50g. (1/3 cup) pinenuts
  • 750g. Chicken Mince
  • 1 x 250 packet frozen chopped Spinach, thawed, squeezed
  • firmly to remove excess liquid
  • 100g. (2 cups) Breadcrumbs from day old Bread
  • 75g. (1/2 cup) Currants
  • 1 x Egg, lightly whisked
  • 2 tbs Finely chopped fresh thyme leaves
  • 1 tbs. Dijon Mustard
  • Salt and Ground Pepper to taste
  • 150g. thinly sliced Ham

Preheat oven to 180c. Heat Oil in small pan over medium heat to saute Onion, Garlic and Pinenuts and cook stirring occasionally for 5 Mins. or until Onion softens and nuts are golden. Place in a large bowl and cool for 10 Mins.

Add Chicken mince, Spinach, Breadcrumbs, Currants, Egg, Thyme, Mustard, Salt and Pepper to Onion Mixture and use your hands to mix together to thoroughly combine.

Press 1/2 Mixture into a 6cm. Deep 10 x 20cm Loaf Tin.which has been lightly greased and the base lined with paper.

Cover top of Mixture with Ham.

Press remaining mixture over Ham and smooth surface into a rounded shape. Cook in preheated oven for 1 Hr. 5 Mins or until Golden Brown and firm to touch. Stand in pan for 10 Mins (I would leave for at least 1/2 hour) before turning onto serving plate and slice when cool.

Dressed Salad Leaves to Serve and/or Crusty Bread to serve

NOTE: Make 2 days ahead and keep wrapped in foil in airtight container in fridge. Also a great Picnic Terrine