Prosciutto-wrapped chicken & leek terrine

Prosciutto-wrapped chicken & leek terrine

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(11 ratings)

Prep: 1 hr, 30 mins Cook: 30 mins Plus overnight setting

A challenge

Serves 8
Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal322
  • fat17g
  • saturates5g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein39g
  • salt1.09g
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Ingredients

  • 4 leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g mixed wild mushroom, cleaned and sliced if large
  • 2 whole garlic clove
  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 gelatine leaf
  • 300ml strong chicken stock (see Know-how, below)
  • 10 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 800g cooked skinless chicken meat (see Know-how, below)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped
    Chervil

    Chervil

    chur-vil

    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

  • small salad leaves, to serve
  • spiced pears, to serve (see recipe, below)
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

Method

  1. Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.

  2. Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.

  3. Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even – don’t worry about any gaps – then pour over a little more stock.

  4. Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.

  5. Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.

  6. Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.

  7. Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

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Comments (28)

zoeoxley's picture

This was absolutely delicious... the poached pears which accompany the terrine worked very well both in terms of texture and flavour. I wouldn't use as many leeks in future as I seemed to have too much mixture for the size of tin suggested. Also, I didn't use half the recommended amount of flat leaf parsley and it was still a little overpowering. I really would recommend anyone not to use the quantity recommended in the recipe - it would be too bitter and would overpower the delicate flavours of the chicken etc. However, I did use slightly more prosciutto. The tip of slicing it whilst still in the cling film is an absolute must, otherwise it will fall apart. Keeps well for a couple of days... actually tasted better a day old!

biggles's picture
1

Sorry, I forgot to say that I used an organic chicken and fresh herbs.

badveg's picture

Also, I must think that Ramsay really loves his leeks... because 4 leeks were simply overpowering... and I'm not exactly a fan of that type of flavour, though I thought a moderate amount wouldn't have hurt... but this was a real battering of leeks! I think I'd replace it with asparagus next time.

Spiced pears were fine and I didn't have a stockpot for making the stock, so I had to make do with Knorr! Overall, this was probably too advanced for me, but I'd definitely challenge myself again when I get better at the art!

badveg's picture

Just tried making this and it's not exactly a success... but then again I'm a beginner cook trying to escape the confines of university-student food and takeaways.

I used a loaf pan that I'm guessing was slightly bigger than the one used by the recipe, and I'm also thinking that the gelatine leaves Ramsay used are much bigger than the one I used-- because when I cut the terrine, the half close to the top of the dish did not hold but the bottom did, indicating that the gelatine settled and was not enough for the whole loaf pan.

gboswood's picture

I think if you use an organic chicken rather than a battery chicken you will notice an increase in flavour.

I can only assume the herbs used by Elizabeth were the dried variety. Fresh herbs will not give a gritty sensation and again will intensify the flavour.

jburton's picture

I see Elizabeth thinks the chicken was pretty tasteless after the poaching, i must admit i thought this when i read the recipe. Does anyone think it would be ok to use a ready cooked chicken from a rotiserie at the supermarket and i also thought the stock would take ages to reduce, so how about using Knorr ready made chicken stock, do you think this would work??? I'm sure Gordon would do his nut if he read my comment, but all the same does anyone agree this would work???

biggles's picture
1

We were very disappointed in this, sorry Gordon! Having poached the chicken according to the instructions it was pretty tasteless. I then had to reduce 3litres of stock to 1litre which took hours, though I must admit it tasted good. I hoped the flavour of the stock would help the finished product. The leeks seemed slimy though I was careful not to overcook them and the layer of raw herbs added a grainy almost gritty texture, yuk! I had planned to make it for a dinner party but, fortunately, did a trial run on the family first. They all gave it a big thumbs down. The pears were good and helped with the flavour.

arthouse's picture
5

A stunning recipe. Takes time and is a little tricky but my guests were very impressed.

I used raspberry vinegar rather than cider vinegar for the pears and this worked well.

By the way, the amounts of ingredients appears enormous but it does all fit into a 2lb loaf tin - you'll be surprised!

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