Anolon Academy

Chef Tom Walton’s Pressed Chicken Terrine 

In this Anolon Academy Masterclass, Chef Tom Walton shows us how to create his Pressed Chicken Terrine with kohl rabi remoulade and walnuts. 

A terrine is a type of French forcemeat loaf that is similar to a pate but made with coarsely cut ingredients. Typically terrines are made with French game meats such as deer and boar, but outside France the most popular terrines are made with Chicken or Pork. 

To perfect a terrine is a skill that takes patience and practice. In this Masterclass, Tom Walton shows us his favourite Chicken terrine recipe step by step, from de-boning the chicken to presenting the finished product.