Chicken and Ham Terrine:
Ingredients:
2 teaspoons oil
1 onion, chopped
500g minced chicken
2 tablespoons chopped parsley
1 teaspoon Italian Herb Seasoning Mix
1 egg, beaten
10-12 baby spinach leaves
200g can Plumrose Leg Ham, cut into 1cm slices
1 cup marinated capsicum, drained
Method:
Heat oil in a small saucepan, add onion and cook until tender. Place minced chicken in large bowl, add cooked onion, parsley, Italian Herbs and egg. Season with salt and pepper and mix until well combined.
Spread ½ the mixture into a 25cm x 11cm foil lined loaf pan. Place spinach leaves on top then a layer of Plumrose Ham slices, next a layer of capsicum slices. Spread remaining chicken evenly.
Cover with foil and bake in a preheated oven at 180°C for 1½ hours. When cooked allow to cool in pan
Refrigerate overnight. To serve, turn out, remove foil. Cut terrine into 2cm thick slices.
Serve with your favourite relish.
SERVES: 10