Prosciutto-wrapped chicken and pistachio terrine
A coolly elegant dish of tarragon-scented chicken, layered and studded with bright green pistachios, wrapped in a neat parcel of prosciutto. If anyone's interested in having a go at making one, there's a pic and a recipe on our much neglected blog http://dinnerladies.com.au/blog/post/10/chicken-and-pistachio-terrine. They're pretty fun to make but, fun-wise, it's hard to beat just ordering and eating. To serve, defrost then turn out of its foil container and cut into thick slices. Serve at room temperature. Serves 4 as a main course, 8 as an entree.
Free-range chicken mince, free-range chicken breast, olive oil, onion, garlic, salt, thyme, tarragon, breadcrumbs, pistachio nuts, egg, grain mustard, black pepper, prosciutto.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Serve as a Thinner Dinner with some salad leaves, cornichons (baby gherkins) and the beetroot and apple relish, or throw caution to the wind and add some toasted sourdough and Pepe Saya butter on the side.