Ginger Chicken and Shrimp Terrine with Black Tea Vinaigrette

Ginger Chicken and Shrimp Terrine with Black Tea Vinaigrette
Serves 4-6
Ingredients
18 oz. chicken thighs (boneless and skinless)
12 oz. shrimp (peeled and deveined)
Marinade
2 1/2 cups soy sauce
1/2 cup honey
3 cloves of chopped garlic
1 tablespoon black pepper
1 teaspoon star anise
1 teaspoon ginger
Pureé
9 oz. of the chicken
4 oz. shrimp
2 eggs
2 tablespoons chopped mint
2 tablespoons lemon zest
1 tablespoons chopped cilantro
2 tablespoons black pepper
1 tablespoon salt
1/2 cup marinade
1 1/2 cup chopped, cooked spinach (sautee spinach in 1 tbsp of olive oil until cooked)
1 1/2 cup cooked shiitake mushroom caps (sautee mushrooms in 1 tbsp of olive oil until
cooked)
Black Tea Vinaigrette
1 cup triple strength black tea
1/2 cup lemon juice
1/2 cup red wine vinegar
3/4 cup honey
3/4 cup mustard
3 cups salad oil
Pinch of Salt and Pepper
1 cup chopped dill
Method
Marinade
Combine soy sauce, honey, garlic, pepper, star anise, and ginger in medium sized saucepan.
Bring mixture to a boil, then chill mixture in refrigerator. Pour cold marinade over
chicken and shrimp. Marinate for 24 hours.
Puree
Pureé chicken, shrimp, eggs, mint, lemon zest, cilantro, black pepper, salt, and marinade
in food processor until smooth. Chop up remaining chicken and shrimp into large chunks.
Add spinach and shiitake mushrooms caps to puree mixture.
Combine all ingredients and whisk together.

Spray terrine (a terrine is a rectangular pan – can be substituted with a bread pan)
with cooking spray and sprinkle heavily with sesame seeds.
Fill terrine with complete puree mixture with chicken, shrimp, spinach and mushrooms.
Bake at 350º F until temperature is 150º F. Chill in refrigerator 3-4 hours.
Vinagrette
Combine all ingredients and whisk together.