ROAST GARLIC & CHICKEN TERRINE, CORNICHONS & SALSA VERDE

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Serves 10 as a first course

2 bulbs of garlic
extra virgin olive oil
two x 1.5-1.7 kg corn-fed chickens
a large handful of basil leaves
2 teaspoons chopped thyme leaves
grated zest of 1 lemon
sea salt and freshly ground black pepper
2 large handfuls of rocket leaves
30 cornichons
12 slices crusty bread such as ciabatta, or other Italian-style bread
salsa verde

Balsamic Dressing:
60ml (1/4 cup) best quality balsamic vinegar
1 garlic clove, crushed
a pinch of caster sugar
180ml (3/4 cup) extra virgin olive oil

Salsa Verde:
2 large handfuls of basil leaves
2 large handfuls of flat-leaf parsley leaves
2 garlic cloves, crushed
1 1/2 tablespoons salted capers, rinsed and drained
3 anchovy fillets, drained, rinsed and dried
1 tablespoon red wine vinegar
2 1/2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
sea salt and freshly ground black pepper

Preheat the oven to 200ºC (400ºF/Gas 6).

Cut off and discard the top one-third from the garlic bulbs. Sit the bulbs, root end down, in the centre of a square of foil. Drizzle the cut tops liberally with extra virgin olive oil, then wrap the foil around to enclose completely. Transfer to a baking tray and bake for 1 hour, or until the garlic is soft. Remove from the oven and allow to cool. The garlic will keep for several days in the refrigerator stored in an airtight container.

Carefully remove skin from the chicken in one piece, if possible, and use it to line a 30 x 10 x 8cm terrine mould.

Dice the leg and breast meat into 1-2cm pieces and place in a bowl. Squeeze the flesh from the garlic confit into the bowl and add the basil, thyme and lemon zest. Mix well.

Weigh the mixture and, for 1kg of terrine mix, add 10g of sea salt and a good grind of black pepper.

Preheat the oven to 180ºC (350ºF/Gas 4).

Pack the mixture into the lined terrine and fold the skin over to enclose the filling. Cover with foil and place in an ovenproof dish. Fill the dish with enough hot water to come halfway up the sides of the terrine and bake for 1 hour.

The terrine is cooked through when the internal temperature reaches 70ºC (158ºF). If you do not have a meat thermometer, insert a metal skewer into the centre, wait a short time, then remove and feel the temperature of the skewer – it must be quite hot to the touch. Remove the terrine from the water bath and allow to cool. Sit a flat weight in the terrine as it cools and refrigerate overnight.

To make the balsamic dressing, put the vinegar, garlic and sugar in a bowl with some sea salt and black pepper. Gradually whisk in the extra virgin olive oil until well blended. This dressing can be made ahead of time and stored in the refrigerator for 2-3 weeks.

To make the salsa verde, put the herbs, garlic, capers and anchovies in a food processor. With the machine running, drizzle in the vinegar, then add the extra virgin olive oil. Whisk in the mustard, then season to taste with sea salt and black pepper, to taste. Salsa verde is best used freshly made and at room temperature, although it will keep for 1-2 days stored in an airtight container in the refrigerator.

When ready to serve, put the rocket leaves in a bowl and toss with enough balsamic dressing to moisten. Remove the terrine from the mould and cut into 1.5cm thick slices.

To serve, lay a slice of terrine on each serving plate. Place a small pile of sea salt flakes and black pepper on one side with a few cornichons. Arrange the rocket on the opposite side with a slice of crusty bread. Drizzle a little of the balsamic dressing around the plate and add a spoonful of salsa verde. The terrine will keep for 2-3 days in the refrigerator.