Name: Chicken Pecan Terrine
Ingredients: 250 g Chicken breast or thigh meat minced or; ; finely chopped; 250 g Chicken breast cut into strips; 50 g Pecan nuts; finely chopped; 1 50 grams whole pecan nuts; 1 lg Egg; lightly beaten; 1 md Onion; finely chopped; 1 sm Carrot; grated; 1 ts Mixed spice; 1/2 ts Black pepper; 5 Juniper berries; finely chopped (5; To 6); ; (optional); 1 tb Brandy; (optional); 2 tb Strong chicken stock; Breadcrumbs; (preferably freshly; ; made); 3 Bacon rashers; (3 to 4); 3 Red or yellow capsicums; (3 to 4)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Consuming, Passions	8	servings

INGREDIENTS

250	g	Chicken breast or thigh meat minced or
		; finely chopped
250	g	Chicken breast cut into strips
50	g	Pecan nuts; finely chopped
1		50 grams whole pecan nuts
1	lg	Egg; lightly beaten
1	md	Onion; finely chopped
1	sm	Carrot; grated
1	ts	Mixed spice
1/2	ts	Black pepper
5		Juniper berries; finely chopped (5
		To 6)
		; (optional)
1	tb	Brandy; (optional)
2	tb	Strong chicken stock
		Breadcrumbs; (preferably freshly
		; made)
3		Bacon rashers; (3 to 4)
3		Red or yellow capsicums; (3 to 4)

INSTRUCTIONS

First prepare the capsicums by cutting slices of flesh away from the
seeds and discarding the stalk. Spread out the capsicum pieces skin
side up onto a shallow oiled baking tray.
Grill until skin has blackened.
Remove pieces from baking tray and place in a plastic bag. Tie up and
leave to cool. Once cool the skins may easily be removed from the
flesh.
In a large bowl mix minced chicken, chopped pecan nuts, egg, onion,
carrot, spice, pepper, stock, and juniper berries and brandy (if
using).
Mix well then slowly add breadcrumbs until a reasonably firm mixture
is achieved.
Oil a terrine, or other oven proof dish and put down a layer of bacon
rashers. Add a third of the chicken mixture, packing it in well on
top of the bacon.
Add a layer of whole pecans, followed by a layer of chicken strips.
Add a layer of capsicum and repeat the whole process but finishing
with the chicken mixture.
Cover dish with aluminium foil and stand it in a roasting pan with
water in it so that the water comes half way up the dish. Cook 2
hours in 190&deg;C oven.
Allow to cool thoroughly before serving. Or refrigerate.
Leftover potential: Keeps for up to a week in the refrigerator.
Converted by MC_Buster.
Per serving: 22 Calories (kcal); 1g Total Fat; (29% calories from
fat); 1g Protein; 2g Carbohydrate; 23mg Cholesterol; 11mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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