Skip to main contentSkip to footer
Join now
Join now
Access over 5000+ healthy & delicious recipes. View pricing
Photo of Chicken, spinach and green peppercorn terrine by WW

Chicken, spinach and green peppercorn terrine

11
9
8
SmartPoints® value per serving
Total Time
2 hr
Prep
35 min
Cook
1 hr 25 min
Serves
6
Difficulty
Moderate
Want to try something different? This French inspired terrine is packed with flavour and is sure to leave guests delighted. Just remember it will need to chilling overnight, so prepare this dish the day before.

Ingredients

Streaky bacon rasher raw

375 g, (buy 375g) fat trimmed

Frozen boiled spinach, drained

450 g, thawed and chopped

Chicken breast mince

750 g

Peppercorn

55 g, canned in brine, rinsed and drained

Fresh flat-leaf parsley

1 cup(s), finely chopped

Fresh thyme

2 tbs

Egg(s)

1 medium, lightly beaten

Fresh lemon rind

1 tbs, grated

Lemon juice

2 tbs

Baby potato

500 g

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Lightly spray a 24.5cm x 7cm (5-cup capacity) terrine dish with oil. Reserve 2–3 slices of bacon. Line base and sides of dish with remaining bacon.
  2. Combine spinach, mince, peppercorns, parsley, thyme, egg, rind and juice in a large bowl. Season with salt and pepper. Spoon mixture into prepared dish. Place reserved bacon over chicken mixture, overlapping slightly. Cover with foil.
  3. Place terrine dish in a baking dish. Pour boiling water into baking dish to come halfway up sides of terrine. Bake for 1 hour or until cooked through. Remove dish from water. Uncover and drain any excess liquid from terrine. Cover with foil and place on a tray. Top with heavy weights (such as cans) and place in fridge overnight.
  4. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes until tender. Drain. Place potatoes on prepared tray. Using a potato masher, lightly crush potatoes. Drizzle potatoes with oil and bake for 25 minutes or until golden and crisp.
  5. Carefully remove terrine from dish. Cut into 12 slices. Serve with crushed potatoes and salad leaves, drizzled with vinegar.

You might like