Chicken and basil terrine wrapped in Parma ham

Method

1. To make the pesto, put the basil, garlic, Parmesan, pine kernels, olive oil, together in a blender, and blend until smooth. Season with salt and freshly ground black pepper.

2. Preheat the oven to 200C/gas 6. Put the peppers into an oven tray, drizzle with oil and cook for 30 minutes until soft and charred.

3. Remove from the oven and place in a plastic bag to cool. Peel the peppers and remove the cores and seeds, then cut into strips.

4. Reduce the oven temperature to 180C/gas 4. Line a terrine mould with food wrap, before lining it with Parma ham.

5. Slice the chicken lengthways into fairly thick slices, and arrange a layer over the ham. Cover the chicken with some pesto and add a few strips of pepper.

6. Repeat this process until you have filled the terrine mould (this will usually be about 3 layers). Place the lid on the terrine mould and stand it in a roasting tin filled with water. Cook for 1 hour 30 minutes.

7. Remove from the oven, press with a heavy weight, then leave to cool and chill overnight.

8. To make the red pepper dressing, put the pepper, lemon juice and olive oil into a food processor and whiz until smooth.

9. Cut the terrine into slices and serve with the salad and red pepper dressing and wedges of crusty bread.

Comments                        add a comment

tried this recipe for friends, marinated the chicken overnight to add more flavour, they all thought it delicious and it looked fabulous, as I am a veggie didn't get to try it myself.

Ingredients

For the pesto

3 large handfuls Basil, roughly torn
2 large garlic cloves
2 tbsp finely grated Parmesan
handful Pine kernels
300ml extra virgin olive oil
sea-salt and freshly ground black pepper

For the terrine

3 red peppers
3 tbsp Olive oil
16 slices Parma ham
6 chicken breasts, skin removed

For the red pepper dressing

1 red pepper, seeds removed and chopped
2 tsp lemon juice
2 tbsp Olive oil

For the salad

handful radicchio
handful Rocket

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