Tuesday 17th October 2017
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Serves 4
Preparation time: 20 minutes
Cooking Time: 30 minutes

Ingredients
For the terrine:
2 chicken breasts about 300g
1 tin cooked borlotti beans
8 slices of speck or Parma ham
2 whole eggs
100ml single cream
Small pinch smoked paprika
20ml olive oil
Salt and ground white pepper to taste

For the mousse:
150g Roquefort cheese
50ml whole milk
4 green gages
4 apricots
The oil from the borlotti above
4 white peaches
50g butter

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chicken and borlotti beans terrine wrapped in speck, Roquefort mousse and roasted white peaches with gages and apricot

METHOD
In a bowl mix the oil and paprika, drain and rinse the borlotti beans and add to the paprika oil.

Dice the chicken breast and place in a blender; add the cream, salt, pepper and egg yolks and blend to fine puree. Pass the mixture in a bowl and fold the whipped egg whites. Fish the beans from the oil and add them to the chicken.

Line a plum cake mould with cling film, overlap the slices of speck at the bottom of the chicken farce evenly and cover with the speck.

Cook in a bain marie in a 160C hot oven until the core temperature reaches 69C. Set aside to cool down and refrigerate overnight.

To make the mousse place the Roquefort and milk in a blender and whip until smooth, refrigerate until needed.

One hour before service cut the gages and apricots in wedges and toss them in the paprika oil.

Cut the peaches into wedges, melt the butter in a non-stick pan and roast the peaches for 1 minute on medium heat.

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