SousVide Supreme - Chicken and Black Pudding Terrine
Chicken and Black Pudding Terrine with Paprika Popcorn. Any meat or poultry cooked Sous Vide is incredibly moist and tender. I added a little duck fat to this chicken terrine and it tasted seriously good!
If you're serving something other than Turkey, for example Beef Wellington this is just perfect as a starter. Or how about leaving out the popcorn and slice to serve at that Christmas or New Years Eve Party?
What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.
You can read in more detail about The SousVide Supreme in a previous post here.
To make around 12 slices you will need:
a couple of slices of black pudding - cut into small cubes
2 Chicken thighs - skin on
2 Chicken legs - skin on
2 tablespoons duck fat - at room temperature so it is liquid
1 bay leaf
salt and pepper to season
You will also need, clingfilm, popping corn a little oil and paprika, sweetcorn and watercress to garnish.
How to do it:
Fill and heat the water oven to 63.5C
Season the chicken pieces with black pepper (no salt at this stage) pop them into a large pouch and add the bay leaf and 1 tablespoon of melted duck fat. Seal the pouch using the vacuum sealer.
Once the water oven has reached temperature pop in the sealed bag in to cook for a minimum of one hour, but I left mine simmering for 3 hours.
Meanwhile, fry the black pudding cubes in a tiny bit of duck fat. Once cooked, drain on kitchen paper and set aside.
Once the chicken has had at least the minimum cooking time, remove the pouch from the water oven and open taking care not burn yourself on the hot steam. Drain the liquid and discard.
When the chicken has cooled enough to handle, remove the skin from the chicken and discard.
Remove the chicken from the bone keeping the pieces as big as possible. It is important to do this whilst the chicken is still warm - put into a bowl and add the other tablespoon of melted duck fat (duck fat is liquid at room temperature). Season with a little salt and a good pinch of black pepper and mix together.
Lay a large sheet of cling film out (double it up if you only have thin cling film). Lay the chicken out in a sausage shape and put the black pudding across the top adding another layer of chicken. Wrap the whole thing up like a sausage and twist the ends of the cling film like a Christmas cracker making sure you wrap it as tightly as possible.
Pop into the fridge ready to plate up the next day. Of course you can do this the same day but the terrine needs at least 8 hours in the fridge to become firm enough to slice.
The Paprika Popcorn:
Add popping corn to a saucepan along with a tiny drizzle of oil. Put the lid on and cook to the instructions on the packet. I'll leave you to judge how much or little you want, just remember a little goes a long way!Shaking the pan holding the lid on firmly one the popping has stopped it's done.
Remove from the heat and sprinkle in a little paprika to coat the popcorn. Set aside for later.
Slice the terrine and add the popped corn, sweetcorn and watercress to garnish, or of course whatever else you fancy instead.
For more Sous Vide recipes just go to the tag cloud found in the side bar of this blog and click 'Sous Vide'
Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of: a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches. 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook. RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.