2 leeks , sliced
125g mixed wild mushrooms, or I used shiitake, sliced
A garlic clove
few thyme sprigs
2 gelatine leaves
150ml strong chicken stock
10 slices proscuitto
600g cooked skinless chicken meat
- Cook the leeks over a very low heat in a little oil for 15 mins until soft, then set aside to cool.
- Fry the mushrooms with the garlic and thyme in a little oil and a generous knob of butter (the vitamins in mushrooms are fat soluble, meaning the best way to release them is to cook in butter otherwise you're only getting a fraction of the goodness) until soft, then set aside to cool.
- Soak the gelatine in cold water, then heat the stock.
- Remove the stock from the heat and allow to cool slightly, then dissolve the gelatine in the stock, season, then set aside.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Arrange a layer of chicken so that everything is even then pour over stock.
- Scatter over the mushrooms, then add some more stock
- Add more chicken followed by the layer of leeks, the pour over more stock
- Add the rest of the chicken and press down firmly.
- Pour over the rest of the stock and tap the tin to work it into any gaps
Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Weigh down with a few tins.
- Chill overnight. Remove the terrine from the tin and peel off the cling film. Slice and serve.