Pickled apricots make a great accompaniment to this terrine made with wonderful free-range eggs.
Ingredients
- 2 small (1kg each) free-range chickens
- 1 onion, halved
- Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
- 4 gold-strength gelatine leaves (see note)
- Zest and juice of 2 oranges
- 2 tablespoons flat-leaf parsley, chopped
- 3 tarragon sprigs, leaves picked (optional)
- 300g baby green beans
- 1/2 cup (150g) aioli (see note) (garlic mayonnaise)
- 1/2 cup (90g) nicoise olives (see note), or other small black olives
Spiced apricots
- 250g dried apricots
- 1 cup (250ml) white wine vinegar
- 1 cup (220g) caster sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon mustard powder
- 1 cinnamon quill
- 1/4 teaspoon chilli flakes
Method
- Step 1Place the chickens in a large stockpot with onion and bouquet garni, then cover with cold water and bring to the boil over medium-high heat. Reduce heat to low and simmer, topping up with more water if needed, for 1 hour or until chickens are cooked. Remove chickens from stock (leaving liquid in pan) and allow to cool.
- Step 2When cool enough to handle, discard chicken skin, then shred the meat into 2-3cm pieces. Return bones to cooking liquid and simmer over medium heat for 30 minutes or until liquid is reduced by half. Strain, discarding solids.
- Step 3Soften gelatine leaves in cold water for 5 minutes. Squeeze to remove excess liquid, then add leaves to 1 cup (250ml) warm stock (remaining stock will keep frozen for 3 months), with orange juice, zest and parsley. Stir to dissolve gelatine, then season well. Chill for 15-20 minutes until starting to set around the edges.
- Step 4Line a 1-litre terrine or loaf pan with plastic wrap, leaving plenty overhanging sides. Lay tarragon on the base if using. Pack terrine tightly with shredded chicken, adding stock between layers. Enclose in plastic wrap and chill overnight to set.
- Step 5For apricots, soak fruit in 2 cups (500ml) boiling water for 30 minutes. Drain, reserving 1/2 cup (125ml) liquid, and set fruit aside. Place liquid in a pan with remaining ingredients and 1 teaspoon salt. Stir over low heat to dissolve sugar, then simmer for 5 minutes. Add apricots and simmer for a further 15 minutes until reduced and syrupy. Cool, then store in the fridge for up to 2 weeks.
- Step 6Blanch beans in boiling water for 3-4 minutes until just tender. Drain, reserving 1-2 tablespoons liquid. Refresh in cold water. Mix aioli with enough liquid to loosen, season, then toss with the beans and olives.
- Step 7Turn out terrine onto a board, then slice thickly and serve with the beans, olives and spiced apricots.
- High protein
- Low carb
- Lower gi
Nutrition
2392 kj
Energy
16g
Fat Total
3g
Saturated Fat
5g
Fibre
54g
Protein
181mg
Cholesterol
453.6mg
Sodium
46g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Begin this recipe a day ahead.
Nicoise olives, aioli and gold-strength gelatine leaves are available from delis and gourmet shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: delicious.
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