Prosciutto-wrapped chicken and leek terrine
This delicious recipe, called Ham-Wrapped Chicken and Leek Terrine, offers a tantalizing combination of flavors and textures. Please note that it contains pork and is therefore intended for non-Muslims. Exquisitely created by renowned chef Gordon Ramsay, this terrine is an excellent choice for anyone hosting gatherings or special events as it can be prepared in advance for stress-free entertaining. Its savory prosciutto, coated in juicy chicken and leeks, adds a touch of elegance to any dining experience. Prepare to impress your guests with this delicious and visually stunning appetizer!
Ingredients
- 4 leeks, sliced
- 4 tablespoons olive oil, plus a little olive oil for greasing
- 400g mixed wild mushrooms, cleaned and sliced if large
- 2 whole garlic cloves
- a few sprigs of thyme
- 4 sheets of gelatin
- 300 ml strong chicken stock (see know-how below)
- 10 slices of prosciutto
- 800 g cooked skinless chicken (see know-how below)
- 2 handfuls of a mixture of chervil, flat-leaf parsley and tarragon leaves, chopped
- small lettuce leaves for serving
- Spiced pears for serving (see recipe below)
Tip
Spiced pears
Bring 200g light muscovado sugar and
Bring 300 ml apple cider vinegar to the boil
Stir in 4 bay leaves until the sugar is present
dissolved. Peel and cut 750 g firm pears
Cut into small pieces, then simmer for 5 minutes
until it just starts to get soft. Turn off
Heat and then allow to cool until serving.
Store in an airtight container for one week.Expertise
Place 1 large chicken inside
in a soup pot with coarse
chopped carrot, leek, onion and
Celery plus sprig of thyme
and parsley. Cover with water.
Bring to the boil and simmer
2 hours, skimming off any foam. Once
Cook, let cool, then remove the chicken. Strain the broth and pick
Boneless chicken. The
The inventory must be further reduced
by two thirds to achieve the required target
Flavor level, strong for 300 ml
You will initially need about a supply
1 liter light broth.
Preparation steps
- Gently cook the leeks in 2 tablespoons olive oil for 15 minutes until tender, then set aside to cool.
- Fry the mushrooms with garlic and thyme in the remaining oil for 2 minutes and then let them cool.
- Soak gelatin in cold water, then heat the broth.
- Dissolve the gelatine in the broth, season and set aside.
- Gather all the ingredients so you have them on hand when you start assembling the terrine.
- Line a terrine tin or loaf tin with cling film.
- Line with prosciutto slices so that they overlap the bottom and sides and extend over the edges.
- Moisten the bottom of the mold with a little broth.
- Arrange a single layer of chicken so everything is even—don’t worry about any gaps—then pour a little more broth over the top.
- Scatter a layer of mushrooms on top (omit garlic and thyme).
- Season with salt and pepper and moisten again with a little broth.
- Add more chicken, followed by a layer of leeks, another layer of chicken, and then the herbs.
- Drizzle broth between each layer and gradually season with salt and pepper.
- Repeat until all ingredients are used up or the terrine is filled to the brim.
- Finally, sprinkle the herbs over it one last time, pour in a last ladleful of broth and tap the mold a few times so that the broth gets into all the gaps.
- Fold the prosciutto over to envelop the terrine.
- Fold over the cling film and press lightly.
- Place the terrine in a bowl to catch the juice.
- Place a tray on top, weigh it down with a can and refrigerate overnight.
- Remove the tray twenty minutes before serving.
- Place the terrine in the freezer to firm up.
- Remove from the mold just before serving.
- Wrap it tightly in cling film.
- Carefully cut the terrine, still wrapped in cling film, into slices.
- Remove the plastic wrap and place a disk in the center of each plate.
- Arrange the seasoned pear pieces around the terrine.
- Drizzle some of the chicken poaching liquid onto the plate and then drizzle with a little oil.
- Carefully sprinkle a few small lettuce leaves over the pear.
- Before serving, season the terrine with a little sea salt and pepper.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 322 | 17g | 5g | 4g | 2g | 2g | 39g | 1.09g |
Equipment and tools
To prepare the prosciutto-wrapped chicken and leek terrine you will need the following equipment and tools:
- A soup pot
- A sharp knife
- A cutting board
- A mixing bowl
- A terrine mold or loaf pan
- Aluminum foil or baking paper
- A blender or food processor
- Measuring cups and spoons
- A sieve
Allergen information
The prosciutto-wrapped chicken and leek terrine contains the following allergens:
- Leeks: Some people may be allergic or sensitive to leeks.
- Prosciutto: Contains pork. Not suitable for those with pork allergies or dietary restrictions.
- Chicken: May cause allergies or hypersensitivities in some people.
- Gelatin: Derived from animal sources. Not suitable for vegetarians or vegans.
Storage and leftovers
Once prepared, the prosciutto-wrapped chicken and leek terrine can be stored in the refrigerator for up to 3 days. How to store leftovers:
- Allow the terrine to cool completely.
- Wrap it tightly in plastic wrap or store it in an airtight container.
- Refrigerate immediately.
The terrine can be enjoyed cold or slightly warmed. Serve with small lettuce leaves and spiced pears (see recipe below) for a complete meal.
Health Benefits of a Prosciutto Wrapped Chicken and Leek Terrine
Prosciutto-wrapped chicken and leek terrine is not only a delicious dish but also offers several health benefits. Let’s take a closer look at some of these benefits:
1. Rich in protein
This terrine is packed with high-quality protein from the chicken. Protein is essential for the growth, repair and maintenance of our body tissues. It also helps build strong muscles and boosts metabolism.
2. Rich in vitamins and minerals
The use of leeks and wild mushrooms in this recipe gives the dish an abundance of vitamins and minerals. Leeks are a great source of vitamin K, vitamin C and folic acid, which are important for bone health, immunity and cell division. Wild mushrooms are rich in B vitamins, potassium and selenium, which support energy production and protect against oxidative stress.
3. Supports digestive health
The leek in this terrine provides a good amount of fiber. Fiber supports digestion, helps maintain a healthy intestine and prevents constipation. It also promotes the growth of beneficial gut bacteria, which contributes to overall gut health.
4. Contains anti-inflammatory properties
The herbs used in this recipe, such as thyme, chervil, flat-leaf parsley and tarragon, are known for their anti-inflammatory properties. These herbs contain compounds that can help reduce inflammation in the body, which has positive effects on overall health and can relieve symptoms of certain chronic diseases.
5. Supports the immune system
The chicken broth used in this terrine is made from simmering chicken bones and vegetables. This slow cooking process extracts valuable nutrients, including vitamins, minerals and amino acids. These nutrients help boost the immune system, support healthy skin, and promote overall well-being.
6. Low fat
Using lean, skinless chicken and prosciutto in this recipe keeps the fat content low while still making for a flavorful and satisfying dish. This makes it a healthier option for people who want to control their fat intake and eat a balanced diet.
Enjoy the ham-wrapped chicken and leek terrine not only for its taste but also for the numerous health benefits it offers. Serve with a side of spiced pears and fresh lettuce leaves for a complete and nutritious meal!
