- 200 g leeks, sliced lengthways
- 1 T sunflower oil
- 200 g exotic mushroom mix, finely chopped
- 6 bacon rashers, finely choppe
- 1 red onion, finely chopped
- 3 garlic cloves, chopped
- Sea salt and freshly ground black pepper, to taste
- 500 g chicken mince
- 250 ml cream
- 2 free-range egg whites
- 1/2 t ground nutmeg
- 1/2 t ground cloves
- 2 T parsley, chopped
- 3 T butter
- 1 baguette, thinly sliced
- 1 T olive oil
- 4 T Dijon mustard, for serving
Preheat the oven to 180°C.
Bring a saucepan of water to a simmer over a medium heat. Separate the leeks and blanch in the simmering water for 30 seconds. Use a few of the blanched leeks to line a 20 cm x 11 cm loaf tin.
Heat the sunflower oil in a pan over a medium heat. Add the mushrooms, bacon, red onion and garlic to the pan and sauté until the bacon is crisp and the onions have softened. Remove from the pan and set aside.
Place the chicken mince, cream, egg whites, nutmeg, cloves and parsley into a large bowl. Mix to combine.
Spoon half the mushroom mixture into the loaf tin, then top with half the chicken mince. Spoon over the remaining mushroom mixture, then top with the remaining chicken mince.
Press down firmly, then cover with the remaining leeks.
Melt 1 T butter, brush the leeks and roast for 1 hour and 10 minutes. Remove from the oven and cool slightly.
Heat the remaining butter and olive oil in a pan over a medium heat. Place the sliced baguette in the pan and toast on both sides.
Serve the terrine with the crispy baguette and Dijon mustard.
Cook’s note: This terrine is delicious served hot or cold. Instead of mustard, serve it with piccalilli, chutney or gherkins.