Chicken, leek, mushroom and pancetta terrine

• porsi: 6

Bahan-bahan

4 tbsp olive oil

4 leeks, sliced

300g chestnut mushrooms, sliced

2 garlic cloves, crushed

4 sprigs of thyme, finely chopped

4 gelatine leaves

300ml chicken stock

12 slices pancetta

500g cooked Moy Park skinless chicken

breast, sliced

Salt and black pepper

To serve:

Dried fruit

Pomegranate seeds

Baby green leaves

Petunjuk

1 Preheat the oven to 190'C/170'C fan/gas mark 5. Heat half of the oil in a frying pan over a medium-low heat and cook the leeks for 15 minutes until soft. Remove from the pan and set aside.

2 Heat the rest of the oil in the pan and cook the mushrooms, garlic and thyme for two minutes. Remove from the pan and set aside, separate from the leeks.

3 Soak the gelatine in cold water until soft. Heat the stock in a saucepan over a medium heat, then stir in the gelatine until it dissolves.

4 Line a loaf tin with the pancetta slices. They should overlap to cover the base and hang over the edges of the tin.

5 Drizzle the bottom with stock, then arrange a single, even layer of chicken. Pour in a bit more stock.

6 Scatter over a layer of the mushroom mixture and season with salt and pepper, and then moisten with a little more stock. Finally, arrange a single layer of leeks so that everything is even.

7 Add more chicken followed by a layer of leeks and a layer of mushrooms. Drizzle with stock between every layer and season with

salt and pepper as you go.

8 Repeat until all the ingredients are either used up or until the tin is full. Add one last spoonful of stock, and then tap the dish on a worktop so the stock goes into all the gaps.

9 Fold the pancetta over to encase the filling and cook in the oven for 35-40 minutes until cooked through.

10 Leave to cool, then slice and serve with dried fruit, pomegranate seeds and baby green leaves.