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Terrine of Chicken with Parma Ham.

Updated on September 23, 2011


3 Large eggs

1 bunch of spring onions

200g or 12 slices of good quality thinly sliced Parma Ham.

100g Gruyere Cheese

110g self raising flour

2 cooked Chicken Breasts

2 tablespoons of milk

3 large tablespoons of cranberry sauce

1 tablespoon of olive oil

2 tablespoons of balsamic vinegar

salt & pepper



1. Preheat your oven to 180 °c.

2. Line an average sized loaf tin with parma ham, ensuring the ham hangs over the edge of the tin.

3. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more.

4. Chop the chicken into small pieces and add to the mixture along with the cheese and then stir well.

5. Add half the mixture to the tin, then add a layer of spring onions running lengthways (alternating the direction in which each one points). Then add the rest of the mixture and fold over the parma ham hanging over the edge to form an enclosed parcel.

6. Place in the oven for approimately 1 hour at 180°c and then turn out on to a plate and leave to cool.

7. 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.


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    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Thanks Mike, I hope you enjoyed it :)

    • profile image

      Mike 7 years ago

      This is currently in the oven and smelling great! :oD

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Hi AlanZimmerman, I am certain you will love this. Let me know how it goes :)

    • AlanZimmerman profile image

      AlanZimmerman 7 years ago from Chicago, IL

      Ahhh, this is perfect! I have been searching for a new Terrine recipe and I thank you for ending that quest. This sounds excellent, I am sure the Gruyere compliments the dish perfectly.

    • mistyhorizon2003 profile image

      Cindy Lawson 9 years ago from Guernsey (Channel Islands)

      Thanks Madison and Rodney, this really is a delicious recipe, and even my friend who is a really fussy eater loved it when she tried it :)

    • Just_Rodney profile image

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Have bookmarked this recipe, as sounds so great.

    • Madison Parker profile image

      Madison Parker 9 years ago from California


      Stop it, Stop it!! You're making me hungry!! This one sounds great! Thanks,