Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Paul on April 27, 2009, 10:45:16 pm
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Chicken terrine - this is my first post here
600g chicken breast or thigh fillets, cut into small chunks
5 eggs
300ml double cream
3 shallots (not spring onions, the little onion things)
3 cloves garlic
6 chives, chopped
3 tbsp good olive oil
Salt, pepper, nutmeg
Chop the shallots and garlic for 5 seconds on 5-6, scrape down
Add olive oil and cook for 5 minutes 100 C and speed 1
Add chicken and blend on 6-7 until smooth (or slightly chunky if you prefer)
Add eggs and blend for 3 seconds on 6-7
Add cream, salt, pepper, nutmeg to taste, chives and blend on 3 for 5 seconds
Poor into a terrine and place in a roasting pan with boiling water added to come halfway up side of terrine
Cook in oven for 1 hour at 180 C
This is nice either cold or warm, and leftovers make great sandwich fillings. I had some for dinner with some toasted wholemeal bread I made from scratch, including milling the grain, in the TMX and I felt good! I guess you could steam it in the Varoma too but my terrine dish wouldn't fit in there.
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Hi Paul
Not too sure what a terrine is? Please excuse my ignorance! Must be from living in Spain tooooo long! But from the ingredients and the way its cooked, is it like a savoury creme caramel (Spanish flan) or like a quiche but without the pastry? Do you serve it cold with salad? I would definitely try to make it in the Varoma if it is how I think it is. May give it a go at the weekend! Will let you know! Is this your recipe Paul?
Hey Thermomixer, what do you reckon 40 mins in the varoma?
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Hi Bron, a terrine is a French invention, but I'm not sure whether other countries have them. It's basically a meatloaf that is cooked in a water bath. I've got a rectangular cast iron terrine dish but you can use a ceramic dish. Maybe for the varoma you could do it in individual small pots? I think you're right, this would take less than 1 hour to cook. This one is mousse like and smooth, but they can also be chunky and layered. This recipe is a much simplified version of something I tried in an American cookbook. The original recipe was way too complicated and had dried porcini mushrooms, and was way too rich. It's nice to eat hot, but I prefer it cold and it's an easy starter for a lot of people, or for a light lunch. Some sort of pickles vegetable is good to serve with it, or a salad. Most of the French terrines use about half a kilogram of pig fat in them, and as nice as they taste, I prefer something lighter especially as I live in the tropics.
Paul
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So its smooth and mousse like....sounds lush, well Paul I will definitely put it on my shopping list to pick up the shallots etc and give you feed back, will try it in the varoma too...when somebody advises me of how long, I reckon about 40 mins? Anybody else have a suggestion?
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I reckon 40 minutes would do it Bron, and it's like a firm mousse, you can cut it into slices.
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Hey Thermomixer, what do you reckon 40 mins in the varoma?
Hi bron et all - sorry - just catching up - been en route to Paris. (still en route).
About 40 mins in Varoma would probably be OK - but I would consider using 100 degrees - you can do it in a palstic container lined with plastic. See http://www.forumthermomix.com/index.php?topic=846.0
Varoma temp may cause the terrine to split because of the cream component.
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Good point about the splitting - that happened to mine in the oven a few times. Do you think weighing it down would help?
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Wouldn't weigh it down - make sure the water comes well up the sides of the terrine dish and don't cook at too high a temp.
Some of the chunkier style terrines would go Ok being weighed down, but think this is better not weighed down.
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Thanks Thermomixer!! Knew I could count on you for this expert advice! Paris eh? How beautiful I love Paris! Business or pleasure, hope it was pleasure....
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Pure pleasure - first night. Big lunch organised at a 3 star restaurant tomorrow. Arpege (http://www.alain-passard.com/fr/).
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Wow...enjoy!
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You are on holidays Thermomixer and you still find the time to check out our forum - I give you a standing ovation for that effort on behalf of all the other members. Your knowledge and input is so much appreciated and we trust you are having a wonderful holiday.
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he is just rubbing it in :D :'(
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:-* :-* :-* :-* Luv U 2 :-* :-* :-* :-* ;)
I think that I'd die without my "fix". Fortunately, my wife is expecting her first grandchild, so bringing the laptop to receive photos of the baby is essential !!!!!!! ;) Stepdaughter has been in labour 15 hours now. Was due 14 days ago, but decided not to play fair and so grannie had to leave without being there for the event.
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Oh no! Poor grannie, not being their for the birth of her first grand-child. I didn't think they let them go over by that many weeks these days (different to my day over 40 years ago) and hope all is going well. 15 hours - poor girl! Your life is going to change now Thermomixer, you won't be No. 1 in DW's life anymore so will be able to spend a lot more time on this site! Let us know when the baby arrives.
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oh no, your poor wife~!~ and poor step-daughter too! let us know what baby ends up being and the name won't you ;)
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This is actually my profession, and we offer induction of labour at 7-10 days over, but it's also ok to wait as long as you monitor the well being of the baby and mother.
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Not in Spain, they made me go 43 weeks with my 2nd! And with my 3rd 42 weeks, and only induced me as had high blood pressure! Not surprised, my little sod weighed 5 kilos! :o
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Oh no! Poor grannie, not being their for the birth of her first grand-child. I didn't think they let them go over by that many weeks these days (different to my day over 40 years ago) and hope all is going well. 15 hours - poor girl! Your life is going to change now Thermomixer, you won't be No. 1 in DW's life anymore so will be able to spend a lot more time on this site! Let us know when the baby arrives.
LOL - haven't been No 1 since she found out her daughter was expecting - all pressies she has bought since have been size NB - which are NBG to me!!!!
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oh no, your poor wife~!~ and poor step-daughter too! let us know what baby ends up being and the name won't you ;)
Born at 8:30pm - after 20 hours labour they got out the local and knife - baby boy - Taj Harry - means little prince? Don't ask about weights - big. ;D ;D
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This is actually my profession, and we offer induction of labour at 7-10 days over, but it's also ok to wait as long as you monitor the well being of the baby and mother.
Suspect they offered induction but the step-daughter was keen to do it all naturally - unfortunately her pubic symphysis and that stuff forced her to abandon her dreams 20 hours into the natural business to allow cold steel to rescue the situation.
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my little sod weighed 5 kilos! :o
He wasn't that big -we still do babies in the old money - pounds and ounces - suspect it is to make it sound worse for the mothers ;) ;)
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11 lbs pretty big to me!!! Bigger than most turkeys!!! :o :o :o Congratulations anyway!
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Congratulations! I have a theory babies are getting bigger and don't fit through as well as they used to. At least, that's why I'm often up at 3am doing the caesarean thing.
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congratulations!!! gorgeous name!
my biggest was 10lb3oz (4.7kg) at 41.5w. my other 2 were 34weekers but were big for that 2.5 & 2.6kg
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Congratulations Mr & Mrs Thermomixer and the new mummy. Bet Mrs T can't wait to get home now!!
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Congratulations Mr & Mrs Thermomixer and the new mummy. Bet Mrs T can't wait to get home now!!
Not that she is actually showing -happy to be soaking up Paris and France (at the moment) ;)
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Chicken terrine - this is my first post here
600g chicken breast or thigh fillets, cut into small chunks
5 eggs
300ml double cream
3 shallots (not spring onions, the little onion things)
3 cloves garlic
6 chives, chopped
3 tbsp good olive oil
Salt, pepper, nutmeg
Chop the shallots and garlic for 5 seconds on 5-6, scrape down
Add olive oil and cook for 5 minutes 100 C and speed 1
Add chicken and blend on 6-7 until smooth (or slightly chunky if you prefer)
Add eggs and blend for 3 seconds on 6-7
Add cream, salt, pepper, nutmeg to taste, chives and blend on 3 for 5 seconds
Poor into a terrine and place in a roasting pan with boiling water added to come halfway up side of terrine
Cook in oven for 1 hour at 180 C
This is nice either cold or warm, and leftovers make great sandwich fillings. I had some for dinner with some toasted wholemeal bread I made from scratch, including milling the grain, in the TMX and I felt good! I guess you could steam it in the Varoma too but my terrine dish wouldn't fit in there.
Hi Paul, this sounds delish...can I test it for our Meat on the Menu book???
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Congrats to Mr. & Mrs. Thermomixer - and have a wonderful holiday!