Island Life Magazine Ltd April / May 2016 | Página 105

FOOD

Recipe: Prosciutto wrapped chicken
leg, wild mushroom and leek terrine
Ingredients
800g cooked and shredded chicken leg
meat
10 slices of prosciutto
2 cloves garlic
4 medium leeks
400g wild mushrooms
3 sprigs of thyme
300ml strong chicken stock
3 sheets of leaf gelatine

Method
Thinly slice the leeks and cook gently in
a little oil for around 10 minutes until soft

then set aside. In a little more oil, fry the
sliced mushrooms with the crushed garlic
and thyme for 3 minutes, then set aside.
Line a terrine mould with cling film and
line this with prosciutto, overlapping the
slices, so that the bottom and sides are
covered with an overhang at the lip.

to press the contents and refrigerate
overnight.
Serve in a thick slice with crusty bread
and your favourite chutney.

Heat the stock and stir in the softened
gelatine, remove from the heat and cool.
Mix together the chicken, leeks and
mushrooms and season to taste. Fill the
terrine with half the mixture and just cover
with the stock. Repeat with the other half
of the chicken and top up with stock.
Fold over the overhanging prosciutto,
then the overhanging cling film to seal.
Place the lid on your terrine mould

From Mike Carley,
Head Chef at New
Inn, Shalfleet
www.visitilife.com

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