Asparagus Terrine Recipes

CHICKEN TERRINE

Chicken Terrine image

Let your food processor do all of the work in this savory, herb-flecked party spread.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h55m

Yield 16

Number Of Ingredients 8

Ingredients

1/4 cup chopped fresh parsley
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 teaspoon salt
2 egg whites
1 small red bell pepper, chopped (1/2 cup)

Steps:

Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

LEEK, ASPARAGUS, SMOKED SALMON TERRINE

Leek, Asparagus, Smoked Salmon Terrine image

Beautiful presentation, always a crowd pleaser! It's a definite for a fabulous meal - brilliant with seared tuna steaks. A great little dish full of flavour, presentation and class.

Provided by Caithi Romeo

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

10 thin asparagus spears, trimmed to fit length of pan
2 large and long leeks
1 tablespoon butter
2 (250 g) packages Philadelphia Cream Cheese, softened
100 g smoked salmon, finely chopped
1/2 grated lemon, rind of
juice of ½ lemon
1 tablespoon horseradish
salt and pepper, to taste

Steps:

Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
Remove and plunge into cold water, drain well.
Finely chop the white section of the leeks to give 1 cup.
In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
Slice the green section lengthwise into long ribbon like leaves.
Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
Line an 11cm x 21cm loaf pan with plastic wrap.
Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
Fold the leek ends over the filling to enclose, trim if necessary.
Chill until firm.
Invert onto a serving plate.
Serve sliced.

EASY ASPARAGUS

Easy Asparagus image

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

Provided by Beckerkorn

Categories Side Dish Vegetables Onion

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
¼ cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Steps:

Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g

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SALMON AND ASPARAGUS TERRINE RECIPE - BBC FOOD

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Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink.
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Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang.
Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste.
Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin.
Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad.

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