Ingredients
2(about 120 gms)� � � � � � �Chicken Breast
1large sprig� � � � � � � � � � � Fresh Tarragon
1tsp� � � � � � � � � � � � � � � � �Grated Lemon Rind
� tsp� � � � � � � � � � � � � � � �Salt
To taste� � � � � � � � � � � � � �Ground Black Pepper
2� � � � � � � � � � � � � � � � � � �Beetroot
2 cloves� � � � � � � � � � � � � �Garlic
1� � � � � � � � � � � � � � � � � � �Chopped Onion
120 gms� � � � � � � � � � � � � Spinach, Washed and Steamed
2 tsp� � � � � � � � � � � � � � � �Dry White Wine
2 tsp� � � � � � � � � � � � � � � �Powder Gelatin
2 tsp� � � � � � � � � � � � � � � �Chopped Parsley
Method
- Blanch the spinach in a large pan of boiling water for a minute then drain and refresh it. After that, blend it in a food processor.
- Place the chicken breast in a sauce pan together with the tarragon sprig, lemon rind, some water, seasoning as per taste.
- Then simmer the chicken for 20 minutes.
- After that chop the chicken and process it to a smooth paste in a food processor.
- Dissolve the gelatin to the chicken paste.
- Now layer the chicken and spinach paste and beetroot in the setting tray and leave it for about 15 minutes to chill and set.
- Serve the terrine garnished as shown in the picture.
