This Turkey and Chicken Meat Terrine is a great recipe to make at the weekend only taking 20 minutes to make and 25-30 minutes to cook it’s a great time saver when making your lunches in the week as it will last up to 5 days in the fridge. Taking a couple of slices with salad in your lunch box or post workout snack it’s a great protein source and tastes amazing.
Time to Prepare – 20 Minutes
You will need:
450.00 g, Turkey/Chicken Mince
75.00 g, Large White Onion (chopped)
200.00 g, Fresh Mini fillets of Chicken Breast
Start by removing x6 whole leek leaves put to one side, chop the remaining steam and other whole leek into small pieces and put in a pan with 1cal spray or small amount of coconut oil and leave on a medium heat with the lid on allowing the leeks to sweat down.
Put the turkey mince, porridge oats and chopped onion in a food processor, pulse until it starts binding together. Add the sweated leeks and a beaten egg, salt and pepper.
Take your leek leaves and lay them in the base of your loaf tin put half the turkey mixture on top of the leaves add salt and pepper then lay your raw Chicken mini fillets, salt and pepper then add the second half of your turkey mixture on top of that.
Wrap the leek leaves around the meat mixture and cover with tin foil, place the loaf tin in a tray and pour some water around the outside of the loaf tin (a bain-marie)
Cook in the oven for 30 minutes on 200C, remove tin foil and cook for a further 10 minutes. Leave in the fridge over night to cool and serve in slices.
This will last up to 5 days in the fridge and can also be frozen for up to 6 months.
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