Wednesday 27th January 2021
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Preparation time: 20 minutes + resting
Cooking Time: 40 minutes

1 whole chicken
1 bunch baby leeks
1 pack Parma ham
250g butter
1 tsp garlic powder
1 tsp smoked paprika
1 tsp table salt
1 tsp curry paste
100ml double cream
100g silver skinned onions
100ml white wine vinegar
1 tsp cumin seeds

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Recipe by Simon Hibberd, Castle Hotel

Smoked Chicken, Baby Leek and Ham Terrine, Curried Cauliflower and Cumin Pickled Onions

• Butterfly the whole chicken, season all over with the garlic, paprika and salt then cook for 30-40 min on a medium-hot BBQ. Line a small terrine mould with cling-film then the Parma ham, overlapping the Parma ham. Bake baby leeks and pat dry. Shred all the meat off the chicken when cooled and bind with melted butter. Layer the chicken and leeks in a terrine mould, fold over ham, cling film and leave to set for approx. four hours.

• Dice cauliflower, cook in a large saucepan in a little butter until golden brown. Add curry paste and a splash of water and cook out the paste for a few minutes. Add cream and thicken. Blitz in a food processor until smooth and season to taste. Bring vinegar and cumin to the boil and pour over onions in a Kilner jar. Pickle for about a week.

• To serve, warm the cauliflower puree, slice the terrine, garnish with onions and coriander.

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