- 6 leaves (sheets) of gelatine
- 500 ml (2 cups) cold chicken stock
- 2 garlic cloves, crushed
- 4 tblsp flat leaf parsley, chopped
- 6 long baby carrots
- 9 asparagus spears
- 450 g (1lb) smoked skinless and boneless chicken breasts (you can smoke chicken in a small barbecue, or purchase it from your butcher)
- salt and black pepper
- First, soak the gelatine in 150ml (2?3 cup) of the cold stock for about 8 minutes.
- Place the remaining stock into a small saucepan. Add the garlic and parsley and bring the stock to the boil. Reduce the heat, then add the softened gelatine and the cold stock, stirring until the gelatine has fully dissolved. Set aside, but don’t allow the stock to set – you have about 30 minutes in which to prepare the remaining part of the terrine.
- Blanch the carrots and asparagus in boiling water for 2–3 minutes. Remove from the pan and place in iced water to stop the cooking process.
- Line a 900g (9 x 5 x 3-inch) loaf tin with clingfilm (plastic wrap) so that it overhangs the sides of the tin. Ensure the clingfilm is not pierced and that it is fully pressed into the corners of the tin. Pour a thin layer of stock into the bottom of the tin. Place 3 of the asparagus spears into the tin, then arrange a layer of about one-third of the chicken on top, tearing the pieces to fit. Season this layer with salt and black pepper (and continue to season the layers as you work).
- Place 3 carrots onto the chicken, then pour over half of the remaining chicken stock. Repeat by adding a further layer of 3 asparagus spears, a spoonful of chicken, then 3 carrots, then pour over the remaining stock. Place the remaining 3 asparagus spears on top, then fold over the clingfilm and refrigerate overnight.
- To serve, invert the terrine onto a serving plate and remove the clingfilm.
Kevin says, "I love this dish with some nice crusty bread and a big spoonful of fruit pickle or relish. When making a terrine you can use most vegetables. Nuts, such as pistachios, are also a welcome addition."