Terrine of Chicken in Parma Ham.

Ingredients.

110g self raising flour

3 eggs

1 bunch of spring onions

200g or 12 slices of thin Parma Ham.

2 cooked Chicken Fillets

2 tablespoons of milk

100g Gruyere Cheese

3 heaped tablespoons of cranberry sauce

2 tablespoons of balsamic vinegar

1 tablespoon of olive oil

salt & pepper

*****

Method.

1. Preheat oven to 180 °c.

2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more.

3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well.

4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel.

5. Bake in the oven for approimately 1 hour at 180°c and then turn out and leave to cool.

6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar

This dish makes a great starter or main course, and I have made it for my Mother's last dinner party as a starter for her guests. I have never found anyone who doesn't love this recipe. Also makes a great light meal all on it's own, so don't just save it for starters.