Anolon Academy

Pressed chicken terrine with kohl rabi remoulade and walnuts

By Tom Walton

Ingredients

  • 10 clove garlic
  • 200ml olive oil
  • 1 bunch flat parsley, picked
  • 1 free-range chicken, 1.5kg
  • 1 tbsp brandy
  • Salt
  • Black pepper
  • 1 head kohl rabi
  • ½ bunch dill
  • ½ cup mayonnaise
  • ½ cup walnuts, lightly roasted
  • juice ½ lemon
  • salt
  • pepper

Method

Preheat the oven to 200°C.

Place the garlic and olive oil in a small saucepan and place over a low heat to slowly cook for 45 minutes or until soft and lightly browned. Set aside.

Bring a pot of water to the boil, lightly season with salt and blanch the parsley for 2 minutes.  Plunge the parsley into ice water to stop it cooking.  Drain and squeeze the parsley to remove any excess water.  Finely chop the parsley and set aside.

Place the chicken, breast side down on a chopping board.  Remove the first two joints of the wing tips and set aside for another use. Grab hold of the legs and pull them back towards you, popping out the joints.

Using the tip of a sharp knife cut down the length of the bird, just through the skin.  
Continue using the tip of a sharp knife to work down one side at the time, begin to cut away the skin and flesh from the middle frame of the bird. Work all the way to the under side where the breast meet.  You want the meat attached to the skin.
It is really important not to pierce the skin. As you reach the leg and wing joints, carefully separate these, so they come away with the skin.

What you should end up with is a whole piece of skin with the breast, legs and wings attached.  Carefully pull the leg and breast meat from the skin.
To remove the wings, run the knife down the wing bone and remove with a knife. And keep and flesh attached to the skin here.  Now lay your skin out on a piece of baking paper and remove any bits of excess fat or bone. This will become the wrapping for the terrine.

Separate the leg from the thigh of the birds and keep the legs for another use.

Remove the thighbones then dice the thigh meat into approx. 1cm pieces.  Cut the breast meat into 1cm pieces them combine and weigh the meat.
To the meat add 2% its weight in salt, a good amount of fresh cracked black pepper and the brandy.
Using your hand with fingers separated like a claw, whip the meat for 1 minutes to really work the seasonings into the meat.

Add the garlic and parsley and mix well to combine.

Pile the meat down the centre of the skin to form a large sausage.  Wrap the skin around the meat then wrap in the baking and place into a loaf baking tin.

Place into the 200°C oven then turn the heat down to 150°C.

Cook for 45 minutes – 1 hour or until a thermometer inserted into the middle of the meat reads 70°C.

Remove the terrine from the oven and let side for 20 minutes. Refrigerate for at least 2 hours

For the remoulade

Peel away the skin from the kohl rabi and thinly slice with a mandolin. Julienne the slices into matchsticks and place in a bowl

Add the mayonnaise to the bowl along with the walnuts, lemon. Season and mix all the ingredients well and set aside in the fridge.

Slice the terrine into 1.5cm thick slices, and serve either individual or on a platter with the remoulade and some toasted sourdough if desired.

Makes 1 terrine (approx. 10 slices)