Recipe of the week: Chicken and potato terrine, hen of the woods and pea salad, truffle mayonnaise
This is a lovely way to use up any cooked chicken meat. Instead of roasting the legs, you can use up the meat that's left over from a roast chicken.
Alternatively, it could be changed to some braised shredded lamb or beef as it's a really flexible recipe.
Serves 4
- 2-3 chicken legs
- 4 cloves garlic, crushed lightly
- 8 sprigs thyme
- 200g salted butter
- 4-5 large Maris Piper potatoes
- 5-6 hen of the woods mushrooms, cleaned
- 100g frozen garden peas, defrosted
- 2 spoons of vinaigrette
- 1-2 sprigs tarragon
- 150g mayonnaise
- 15g black truffle paste or fresh black truffle
- Maldon sea salt
- Sunflower oil for cooking
For the terrine
Pre heat the oven to 160°C. Season the chicken legs well with sea salt and leave in the fridge for an hour. Wash off the salt in cold water and pat dry.
Place the chicken legs into a roasting tray and drizzle with oil. Add two cloves of garlic and four sprigs of thyme. Roast for 35-45 minutes until the meat is easily pulling away from the bone.
Remove from the oven and allow to cool. Remove the skin and pick the meat off the bone, ensuring there is no bone or cartilage remaining. Keep to one side.
In a small pan, add the butter, remaining sprigs of thyme and garlic cloves and heat gently to allow to clarify.
Wash, peel and finely slice the potatoes.
Line a deep terrine dish with some baking paper. Layer slices of potato in one direction and then across in the other direction.
Brush each layer with the melted butter and every other layer add some of the shredded chicken meat and season with salt.
Continue this until the potato is slightly higher than the mould. Place a piece of baking paper on top and over tightly with foil.
Cook in the oven at 160°C for around 40-50 minutes. When done, a small knife should go through the centre with ease.
Remove from the oven and place a weighted tray or container on top on the potato to press downwards. Allow to cool for 30 minutes and allow to fully press and set in the fridge for at least six hours.
Hen of the woods and pea salad
Pan-fry the mushrooms in a small amount of oil in a heavy-based frying pan. Turn down the heat and add a knob of butter, to help colour the mushrooms. Season with sea salt and drain.
Add the peas to the pan with a good spoonful of vinaigrette. Chop the tarragon leaves and mix in with the mushrooms.
To finish
Cut a large slab of the terrine, 1-2 cm thick per portion. Heat a spoon of sunflower oil in a non-stick pan. Cook both sides of the terrine until golden brown and ensure it is heated through.
Mix the truffle or fresh truffle in with the mayonnaise. Drain the terrine in on kitchen paper to remove excess grease and serve with the salad and a dollop of the mayonnaise.
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