Chicken and black pudding terrine with piccalilli and toasted hazelnuts
by Matthew Tomkinson
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Ingredients
Fresh Meat
4 chicken legs
120g of black pudding
Salad & Fresh Herbs
1 sprig of fresh thyme
1 bay leaf
1 tsp coriander seeds, crushed
Fruit & Vegetables
1/2 garlic, roughly chopped
20 new potatoes
200g of cauliflower, diced
200g of radishes, diced
200g of green beans, diced
200g of cucumber, diced
200g of red pepper, diced
Store Cupboard
1000ml of chicken stock
sea salt
50g of salt
30g of cornflour
10g of English mustard powder
150g of granulated sugar
50g of hazelnuts, toasted
Spices & Dried Herbs
10g of ground turmeric
1/2 tbsp of mustard seeds
1/2 tsp cumin seeds, crushed
Oils & Vinegars
500ml of white wine vinegar