Name of Recipe: CHICKEN BASIL TERRINE
Number of People: 6-8
Ingredients:

900g chicken filet
2 celery stalks cut into 1inch long strips
22 basil leaves
1 onion halved
150g bread crumb (the soft, inner part of bread)
100g whole milk
3 eggs
150g fresh cream
30g butter
2 Pinches of nutmeg
½ chicken broth cube
Salt and pepper

Preparation:
Preheat the oven to 180°C.  Cut the filets into bite size pieces and put them into the bowl and mix at 25 secs/speed 8.  Set aside in a bowl.

Put the bread crumb into the bowl and add the milk.  Mix at 10 secs/speed 5.  Set aside with the chicken.

Put the onions and the celery stalks into the bowl and mix for 10secs/speed 5.  Halfway through, scrape the sides of the bowl to make sure that the stalks are well grated.  Add the butter and chicken cube then set for 7mins/90°C/speed 1.  Then, add the chicken and bread mixture, the eggs, the cream, 10 basil leaves, 2 dash of nutmeg, salt and pepper.  Set for 25 sec /speed 4 until well mixed.

Butter the bread mould and line 12 basil leaves at the bottom and sides.  Delicately spoon the chicken batter into the mould, smooth the top flat and cover with aluminum foil.

Bake in the oven for about 1h.  To test, insert a toothpick into the cake.  If it comes out clean, it is done.  Let it stand to cool and put in the refrigerator for about 3hrs before serving.

Serve as an entrée or as a light dish with salad.  Best serve with mayonaise or any herbed sauce.

Photos:


 

Tips/Hints:
Note from wikipedia on bread crumb:  The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.

Hi, I know there may be a lot of topics related to cleaning already but I just wanted some help about cleaning.  I just got my TM three days ago and the first thing I made was shrimp couscous with bisque.  The shrimp smell just wouldn't come off from the lid!  I tried brushing, soaking and even put it in turbo with temp but the smell is still there.  Also, yesterday, i made chicken risotto.  I used some water and flour mixture in the end to thicken up the sauce but, it got stuck in the blades.

I feel like I spend more time cleaning the insides of the bowl (mainly the blades assembly part which is very difficult) than cooking.  Am afraid that if I have to whip up egg whites (which requires very clean bowl and utensils), I might fail because there are just some hard to reach nooks and crannies..

Any ideas for a speedy cleaning? Oh, and also, how can one dry the bowl quickly?