Chicken Terrine, Parsley Mayo,Burnt Carrot.

Chicken Terrine, Parsley Mayo, Burnt Carrot

  • Servings: 8
  • Difficulty: easy
  • Print




  • 1kg of Skinless chicken thigh
  • 800ml Pomice oil
  • 3 sprigs of fresh thyme
  • 2 Garlic cloves
  • 30g of Parsley
  • 20g of Capers
  • 20g Gherkins
  • One tablespoon of whole grain mustard
  • 3 gelatin
  • pinch of salt and pepper
  • 300ml chicken stock
  • Parsley Mayo

  • 170g mayo
  • 10g of parsley
  • one tablespoon of lemon juice
  • pinch of salt
  • Burnt Carrot

  • 8 baby carrots
  • 1 blow touch / or hob
  • Garnish

  • 3 Radish
  • 24 Pea shoots


  1. Dice your chicken thighs into 1.5 inch cubes
  2. put chicken cubes into a deep oven dish
  3. cover with pomice oil, crushed garlic cloves and sprigs of thyme
  4. cover with foil and put in the oven for 90 minutes
  5. once out of oven allow to cool in the oil for 20 mins, then take out of the  oil and transfer into a mixing bowl
  6. soak the gelatin in some ice water
  7. finely chop the parsley, capers and gherkins and add to the chicken
  8. heat up the chicken stock
  9. add the gelatin to the stock and whisk
  10. add the stock to the chicken and add the mustard and mix thoroughly
  11. taste and season
  12. line the terrine mold with a double layer of cling film, and add the chicken mix
  13. press down adding more liquid if needed to cover the chicken mix
  14. put a heavy weight on top of the mold and leave overnight in the fridge
  15. Parsley Mayo

  16. Add all ingredients in  a food processor and blend till smooth
  17. Burnt Carrot

  18. Blanch baby carrots in boiling water till cooked
  19. Transfer carrots to ice water
  20. with your finger peel off outer skin
  21. dry carrots on kitchen towel and use the blow torch on all sides (if you dont have a blow torch use the hob)
  22. Garnish

  23. Thinly slide radish and put in ice water till needed
  24. add pea shoots to terrine to serve

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