Chicken Ham Apricot and Ginger Terrine with Lemon mayonnaise
2 cups (260g) dried apricots
250g chopped ham
½ cup fresh ginger, finely chopped
500g chicken breast fillets, chopped
250g chicken thigh fillets, chopped
2 medium white onions
2 cloves garlic, crushed
¾ cup cream
1 stick celery, chopped
salt and pepper to taste
½ teaspoon seasoned herbs
2 tablespoons brandy
Grease a log baking dish 26cm x 12cm.
Blend or process chicken fillets, onion, garlic, cream, brandy, and eggs until well combined. Transfer mixture to a large bowl. Stir in ham, celery, apricots, and ginger. Spread evenly into prepared pan and press down firmly. Cove with foil.
Stand dish in another baking pan and add enough water to come about halfway up the sides. Bake in a moderate oven for 1 ¾ hours.
Remove from oven and drain away excess juices. Place a heavy weight on top of the loaf, something like a house brick wrapped in foil. Allow to cool to room temperature, then refrigerate overnight leaving weight in place.
Turn out of dish next day and slice to serve. Serve with lemon mayonnaise.
½ cup egg mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
2 tablespoon lemon juice
½ teaspoon sugar
Combine all ingredients in a small bowl.
Terrine will keep for up to 3 days.