Chicken, leek, pistachio and prosciutto terrine

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Recipe's preparation

 

Place pistachios in the thermomix bowl and blend by using turbo for 2 seconds. Be careful as it might chop too finely.  Set aside.

Place garlic in the thermomix bowl and blend by using turbo for 2-3 seconds.  Set aside.

 

Trim tops and ends from leeks and remove outer layer from leeks and discard. Remove another layer and reserve this layer.

 

Cut leeks in half so they fit in the thermomix basket, about 10 cm long each.  You will end up with 8 pieces. Place leeks in the basket and place the basket into thermomix with boiling water (filled to max level) and cook on varoma temp, speed 3/4 for 15 minutes until soft.  Remove and let cool.

Add the reserved layer of leeks to the thermomix bowl and chop to desired fineness.

 

Add 60g butter and the butterfly attachment. Cook at varoma temp, speed 2 for 5 minutes.

 

Add reserved garlic and continue to cook at varoma temp, speed 2, 3 minutes.

 

Remove the butterfly attachment.

 

Add chicken mince, reserved pistachios, lemon zest, thyme, breadcrumbs, cream and egg.  Use the knead function for 30 seconds or until well combined.

Place foil on your bench or thermo mat and lay 1/2 chicken mixture on it in an oblong shape. Lay 4 leeks halves on top so that two are joined together in a long leek shape.

 

Spread half the chicken mixture over leeks and press in firmly, smoothing the surface. Add remaining leeks on top of the others, then cover with remaining chicken mixture.  You are forming a big log.  You  might wish to do this step in a baking tray to  make it easier.

 

Wrap tightly and place in the fridge for 1/2 hour to firm up.

 

When ready remove the log from the fridge. Place some glad wrap down on your bench. Lay the prosciutto slices on the glad wrap, overlapping slightly.

Carefully unwrap the chicken and place onto the proscuitto.

Wrap up tightly with the proscuitto. Wrap another 2 pieces of glad wrap tightly around it.

 

Place in Varoma bottom dish - no need for paper.  You can add 1 litre of hot water to the mixing bowl and cooked on Varoma, speed 2 for 45 minutes. Or you can make the red sauce recipe from the EDC and cook for the same time.

 

Carefully take off the glad wrap and place on an oven rack. 

 

Optional: Brown in the oven for 10 minutes.

Let rest for 10 minutes and slice, serve warm or cold with red sauce (EDC) or a tomato chutney.

 

This recipe is based on one from Coles Australia //recipes.coles.com.au/recipes/2679/leek-and-chicken-terrine