Wednesday, 19 October 2011
Chicken and Bacon Terrine with Basil and Peppers
4 large chicken breasts, cut into strips
large bunch basil, leaves only
12 oz smoked streaky bacon
1/2 red and 1/2 yellow pepper, cut into strips
Salt and pepper
Pre-heat the oven to 180C
Take a knife along the strips of bacon to stretch them, then line a terrine or loaf tin with overlapping strips.
Pack with alternate layers of chicken and basil, finish off with a layer of peppers and a drizzle of olive oil. Season each layer with salt and pepper.
Fold the bacon over the top of the terrine and bake on the middle shelf of the oven for 1 hour.
Remove from the oven and cool completely in the tin before transferring it to the fridge. Refigerate overnight.
To serve cut into slices and serve with some rocket leaves and a good chutney. (see my recipe for plum and ginger chutney posted 19 September).
Paella is the taste of Summer for me. As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...
This is a fairly low fat dish. If you use breast of chicken it would be very low fat but chicken thigh is such a tasty cut. The yoghurt fo...