Chicken & Parlsey Terrine with Zucchini Salad – Jen Smith – Med Meanderings

Name: Chicken & Parlsey Terrine with Zucchini Salad – Jen Smith – Med Meanderings
Ingredients: 10 golden shallots; 1 chicken (about 1.4kg); 750ml dry white wine; 2 carrots, coarsely chopped; 1 leek (white part only), finely chopped; 5 flat-leaf parsley sprigs, plus 1 cup (loosely packed) flat-leaf parsley, finely chopped; 2 thyme sprigs; 2 fresh bay leaves; 2 garlic cloves; 1 tablespoon white peppercorns; 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes; Finely grated rind of 3 lemons; 40g quinoa, rinsed under cold water; 50ml dry white wine vinegar; Juice of 3 lemons; 3 fresh bay leaves; 1 garlic clove; 150ml extra-virgin olive oil; 3 zucchini, thinly sliced lengthways on a mandolin

medmeanderings.com.au

If you are a fan of terrines, and they do make a wonderful starter or part of a mezze or picnic, then the flavours of this chicken and parsley terrine are ones

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Ingredients

10 golden shallots
1 chicken (about 1.4kg)
750ml dry white wine
2 carrots, coarsely chopped
1 leek (white part only), finely chopped
5 flat-leaf parsley sprigs, plus 1 cup (loosely packed) flat-leaf parsley, finely chopped
2 thyme sprigs
2 fresh bay leaves
2 garlic cloves
1 tablespoon white peppercorns
4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Finely grated rind of 3 lemons
40g quinoa, rinsed under cold water
50ml dry white wine vinegar
Juice of 3 lemons
3 fresh bay leaves
1 garlic clove
150ml extra-virgin olive oil
3 zucchini, thinly sliced lengthways on a mandolin