Christmas 2020

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40 RECIPE | TURKEY & CHICKEN TERRINE
TURKEY & CHICKEN TERRINE with cranberry gelThe sharpness of the cranberry gel and the richness of the turkey and chicken terrinework wonderfully well together. This recipe can be made ahead of time, ready for theparty season, making service quick and simple.SERVES 8For The Terrine200gm cooked turkey150gm cooked chicken1 tsp dried sage 54956 - 130gm1 tsp dried thyme 60143 - 275gmTo taste - chicken glace 54458 - 600gm250ml water7gm gelburgeur 23200* - 500gmFor The Cranberry Gel200gm frozen cranberries 5998 - 1kg100ml water20gm gelcrem cold 25647* - 500gmTo make the terrineBlend together water, chicken glace, dried herbs andgelburgeur until a paste is formed.Combine thoroughly with the cooked meats, use cling filmto roll into a large sausage, or if you prefer press into aring or silicone mould, and leave to set in the refrigerator.To make the cranberry gelHeat the cranberries and water until reduced, blend andlet cool.Blend cranberry mixture with the gelcrem, leave mixtureto hydrate for at least 30 minutes in the fridge, then blendagain to obtain final consistency.* - PRE-ORDER REQUIREDServe with Mixed Crispbreads 37373 - 12x105gmOr see pages 3-5 for our delicious bread range.Share your creations @Total_Food_Serv /totalfoodserviceuk #tfsrecipe41
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Christmas 2020

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