Originating from France, terrine is a starter many restaurants across the region serve up. But executive chef of Meldrum House Hotel, Paul Grant has paired his homemade farm chicken terrine with an array of delicious recipes.
Not only does this version incorporate its own bon bon, but it also sits on a tasty parsley puree bringing in bold, bright colours into the dish.
Why not try recreating the starter in the comforts of your home and serve it up to your friends and family.
For the terrine:
- 1 whole gartmorn farm chicken (cooked and rested, roast at 160 degrees for 1 hour 15 mins)
- 1 medium sliced leek (washed and blanched)
- 2 carrots peeled and cubed
- 1 litre of homemade chicken stock (reduced to yield ½ litre)
- Pick all the meat from the chicken discarding the skin.
- Line a loaf or terrine mould with cling film and layer the chicken, leeks and carrots seasoning with each layer and pouring over reduced chicken stock until the terrine mould is full being careful not to add to mush stock.
- Cover and refrigerate for 12 hours minimum.
For the parsley puree:
- 1 large bunch of parsley (picked and washed)
- 100ml chicken stock
- In a high speed blender add the parsley and hot chicken stock.
- Blend till smooth and pass through a fine sieve.
For the bon bon:
- 120 g medium oatmeal
- 1 medium onion (finely diced)
- 80g soft butter
- Salt and pepper
- For the breading mix:
- Rolled oats
- 1 egg Beaton
- For the skirlie sweat the onion in a sauté pan and season. Add the butter and oatmeal and cook for 15-mins till tender.
- Set aside to cool and form into round bon bons then flour egg and bread them with oatmeal and fry.