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Sarah Stewart
Mushroom terrine with chicken
Terrine of chicken, mushrooms and pistachios.
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Ingredients
Directions
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Cut bacon strips into pieces. Mix the bacon pieces with the port and leave to marinate in the refrigerator for 30 minutes.
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Slice garlic finely and ris the leaves of the thyme. Cut chicken fillet into strips, mix with garlic and thyme and put in the fridge for 30 minutes.
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Heat oil in a frying pan and fry the mushrooms for 10 minutes.
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Place the slices of bacon in the cake tin and pour them over the edge. Preheat the oven to 180 ° C.
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Grind bacon pieces in the food processor. Mix with the egg, nuts, pepper and a lot of salt.
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Make layers in the form: 1/4 bacon steaks, chicken, 1/4 bacon steaks, mushrooms, 1/4 bacon steaks, chicken and 1/4 bacon steaks mixture.
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Cover terrine with the overhanging bacon. Cover the terrine with aluminum foil and place it in the oven dish.
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Fill it almost to the edge with boiling water and carefully place it in the oven. Bake the tureen for about 55 minutes.
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Allow to cool and pour off the moisture. Cut the terrine into slices.
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Nutrition
255Calories
Sodium31% DV750mg
Fat32% DV21g
Protein32% DV16g
Carbs0% DV1g
Fiber20% DV5g
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