SMOKED CHICKEN AND PASTA TERRINE

INGREDIENTS

• 1 leek

• 3 x 8cm x 18cm dried lasagne pasta sheets

• l/4 cup olive oil

• 1 clove garlic, crushed

• 3 tablespoons tomato paste

• 1 teaspoon sugar

• 80g mushrooms, sliced

• 2 large tomatoes, peeled, seeded

• 1/2 cup ( 90g ) black olives, sliced

• 1 tablespoon drained chopped capers

• 1/2 teaspoon dried marjoram leaves

• 1/4  cup plain flour

• l/4 cup water

• 1 1/2 cups ( 150g ) grated mozzarella cheese

• 350g smoked chicken breasts, sliced 

BASIL DRESSING

• 1 ½  cups olive oil

• 1/3 cup lemon juice

• 1 ½  tablespoons shredded fresh basil

• 1 small red pepper, chopped Lightly grease 

SMOKED CHICKEN AND PASTA TERRINE METHOD:

Lightly grease an 11cm x 25cm ovenproof glass loaf dish. Wash the leek, drop 6 outer leaves of leek into a pan of boiling water, boil for 3 minutes, drain; cool. Thinly slice the white section of the remaining leek

Cook pasta until tender in salted water, then drain. The water should be drained well, rinsed under cold water, and then allowed to dry. 

Heat oil in a pan, add sliced leek and garlic, and cook, skimming, until leek is soft. Add paste, sugar, mushrooms, tomatoes, olives, capers, and marjoram.

Cook, covered, for 5 minutes, stirring occasionally. Stir in blended flour and water, and stir until the mixture boils and thickens; cover, and cool 

Line the base and sides of the prepared dish with boiled leek leaves, allowing ends to overhang the sides of the dish. Combine cheese and chicken, and divide the mixture into 4 portions. Sprinkle 1 portion of the cheese mixture over the base of the dish. 

Trim pasta to fit the dish, and place a layer of pasta over the cheese mixture. Spread with one-third of the tomato mixture, and top with another portion of the cheese mixture. 

Repeat layering, ending with cheese mixture. Fold leek leaves over to cover the cheese mixture, and cover the dish with greased foil. 

Bake in a moderate oven for about 12 hours or until firm to touch; cool, refrigerate overnight Just before serving, turn terrine out. serve sliced with dressing.

Basil Dressing: Combine all ingredients in a jar, and shake well.

Serves 6.

Note: Terrine can be made 2 days ahead. Dressing can be made a day ahead 

Storage: Covered, in refrigerator

Freeze: Not suitable.

Microwave: Not suitable

 

Also Read: CRISP PEPPER PASTA WITH PEPPER BEEF FILLING