Chicken And Lamb Terrine

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 ounces streaky bacon
• 13 ounces chicken breasts, boneless skinless
• 1 tablespoon lemon juice
• 8 ounces ground lamb
• 1/2 small onion, finely chopped
• 2 eggs, beaten
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 1 teaspoon green peppercorn, crushed
• vegetable oil, for greasing
• lettuce leaf
• radish
• lemon wedge

Recipe

• 1 preheat oven to 325 degrees fahrenheit.
• 2 place bacon on a board and stretch it using back of knife. arrange it in overlapping slices over the base and sides of a 2 lb loaf pan.
• 3 cut 4oz of the chicken into 4 inch long strips. sprinkle with lemon juice and set aside. put the rest of the chicken in a food processor with ground lamb and onion and process until fairly smooth.
• 4 add the eggs, parsley, salt and peppercorns to the meat mixture and process just to blend.
• 5 spoon half the mixture into the loaf pan and then level the surface.
• 6 arrange the reserved chicken strips on top, then spoon in the remaining meat mixture and smooth the top. give the pan a couple of sharp taps on the work surface to knock out any air pockets.
• 7 cover the loaf pan with a piece of oiled foil and put it in a roasting pan. pour in enough hot water to come halfway up the sides of the pan.
• 8 bake for 45-50 minutes until terrine is firm.
• 9 let cool in pan before turning out onto serving plate and chilling in the refrigerator.
• 10 serve the terrine in slices with lettuce leaves and radishes and the wedges of lemon for squeezing.