Chicken terrine with morrel and cured ham


500 mlcream
100 mlbrandy
50 mlmadeira
150 gms morels
12large slices of air cured ham


  1. Debone chicken, take the skin off, dice all the leg meat and slice the breast into strips with the diced meat.
  2. Place into a blender, add salt to taste and the brandy and madeira, then blend until smooth.
  3. Add the eggs, blend until incorporated then slowly add the cream (keeping the mixture firm but not letting the cream split).
  4. Cling film the terrine mould, lay the ham inside the mould, leaving some hanging over the side.
  5. Place some mixture into the bottom of the mould, then a layer of chicken strips and morrels.
  6. Repeat procedure until the terrine is full.
  7. Place 3 more slices of ham on top and fold over the ham which was left hanging.
  8. Cover with the cling film and press gently.
  9. Cover with tin foil and place into a water bath before putting into the oven at 180 Celsius for 50 mins or until 65 degrees Celsius is achieved.
  10. Remove from oven, cool and leave to rest in the fridge for 12 hours.

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Last modified: Sat, 02 Dec 2017 16:09:12 GMT
Page's Author: Richard Torrens
Recipe provided by Carl Shillingford
© 2012 Richard Torrens
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