www.womanthismonth.com 69 December 2014 CHICKEN TERRINE 300g plain (all-purpose) flour 8g powdered cinnamon 8g powdered ginger 8g bicarbonate soda 120g sugar 120g unsalted butter 40g whipping cream 30g golden syrup 1 egg • Place the sifted flour, cinnamon, ginger, bicarbonate soda into an electric mixer bowl with a paddle attachment. • Add the caster sugar. • Chop room temperature butter into small pieces and add to the dry ingredients, and mix until the butter has been worked into the dry ingredients completely. • When the mix resembles fine breadcrumbs, add the egg, cream and golden syrup and mould the mixture into dough. Ensure the dough is completely worked and there are no dry ingredients remaining at the base. • Remove the dough, cover it in plastic and let it rest overnight in the refrigerator. • Heat the oven to 175˚ Celsius. • Roll the chilled dough onto a floured bench surface to 3-4mm in thickness. Use gingerbread men cutters to cut out the dough and place them onto a parchment lined tray. Allow space for expansion upon baking. • Bake the cookies for 12-14 minutes. Remove when baked and allow them to cool on the tray. Decorate the baked cookies or leave them plain; they taste wonderful either way. GINGERBREAD MEN 1,300g chicken breast 2 slices of bread, crusts removed 6 rashers of turkey bacon 120ml milk 4 tbspns chives, chopped 3 garlic cloves, finely chopped 200g chicken livers, roughly chopped 6 black peppercorns 3 tbspns coriander seeds 1 tbspn clove powder ¼ tspn cinnamon powder salt, to taste 4 tbspns salted butter, melted 2 tbspns cognac 2 eggs, beaten 2 egg yolks 60g pistachio nuts, shelled 60g dried cranberries 6 rashes turkey bacon • Heat the oven to 160˚ Celsius. • Put the chicken breasts and turkey bacon in a shallow dish, then place in the hot oven for 25 minutes. • Roughly chop the cooked chicken meat. • In a food processor, blend the chicken and turkey bacon in batches to a coarse texture, then tip into a large bowl. • Tear up the bread and soak in the milk for 5 minutes. • Squeeze out the bread and put it in the food processor with the shallots, garlic and chicken livers. Process to a coarse texture, then add to the bowl, mixing it well. • Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. • Add the spices to the chicken along with melted butter, the cognac, eggs, egg yolks and salt. Mix together thoroughly. • Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. • Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put it in a roasting tin. • Pour boiling water into the tin to come halfway up the sides of the dish. • Bake for 2 hours, remove foil, then bake for 15 minutes more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavor, let the terrine chill and mature for at least 2 days before eating. Serve slices of the terrine with salad leaves.
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