Chicken, Wild Mushroom and Asparagus Terrine

Serves: 30

Ingredients

• 900ml - 1000ml Millac Gold Single
• 1000g Skinless chicken breast, diced
• 4 Egg whites
• 300g Wild mushrooms
• 16 Spears Asparagus, trimmed and blanched
• 40 Rasher Pancetta, unsmoked
• 30g Tarragon
• 100ml Dry sherry
• 2 Cloves Garlic, chopped
• Olive oil
• Salt, season to taste
• Pepper, season to taste

Method

Place the chicken, egg white and salt in the bowl of a food processor and blitz until smooth. Place in a stainless steel bowl to chill in the fridge.

Prepare the wild mushrooms by wiping with a cloth, avoid washing if possible. Cut the mushrooms into quite large pieces to give texture.

Sauté mushrooms in a little oil and garlic until just cooked. Season with salt and pepper. Add sherry and reduce quickly until no liquid remains.

Line two large U-shaped terrine moulds with cling film. Then line with batted out pancetta slices.

Remove the chicken mix from the fridge, place over a bowl of ice and slowly add the Millac Gold Single. The amount depends on the strength of the protein in the chicken. To do a test put a small amount of the mix in a pan of boiling water, if the texture is soft to the touch and holds together it is ready. If it is too firm add more Millac Gold Single and test again. If it is too soft you will need to add more blitzed chicken. 

Gently fold the mushrooms, tarragon and parsley through the mix. Check seasoning and adjust if required.

Put half the mix in the lined terrine. Lay in half the asparagus spears length wise, put in a small layer of mix then the rest of the asparagus. Top up the mould with the rest of the mix and fold over the pancetta. Wrap with cling film and place in a bain marie in a pre heated oven on 170°C for 35-40 minutes. Check with a probe that the internal temperature is 65°C.

Press with a tray and a light weight until completely cold before using.