Baked Home Minced Chicken and Peach Terrine

by Finy (follow)
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Lately I have started putting fresh peaches into a lot of savoury recipes as they go so well with onions!

This recipe is no exception as it gives the chicken that slightly different, interesting taste, and is ideal made ahead. Serve it sliced and at room temperature on a summer day, and you will have little work on that day.

I have also minced my own chicken as I know what goes into it then - no preservatives, and no fat.

Team it with any of my "mix n match" meals or this one.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Makes: 6 servings

1 kg chicken breasts, trimmed of fat, skinned
1 tsp dried herbs of your choice
1 large ripe yellow peach
1 large shallot (or 1 onion)
1 carrot, grated
White of one egg, beaten slightly
Bit of lemon juice
1 cup homemade breadcrumbs
Sweet chili sauce, to serve (optional)

Preheat the oven to 170° fan forced.

Mince the chicken or use a food processor.


Peel the peach and remove the stone.

Blend the peach, herbs, carrot and onion.


Add this mixture to the home minced chicken.


Add the egg white, lemon juice, breadcrumbs and some pepper to taste. Mix thoroughly.

Line a 28 cm by 10 cm loaf tin with baking paper, and put the mixture in here.


Cook for about 45 minutes.

It will slice better the next day and also when at room temperature, and will last for about 4 - 5 days.


#Chicken Terrine
#Make ahead
#Cold meal
#Hot meal
#Hidden vegetable
#Minced chicken
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