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A recipe by Chris from the Bridge of Lochay Hotel, Killin – serves 8-10
Using 1 litre terrine mould, line with grease proof paper to stop sticking. Sauté leeks to cook, not colour, in a little oil and butter, allow to cook and drain excess liquid. Line terrine mould with streaky bacon with no gaps, slightly overlapping and with enough hang to cover filling.
To make mousseline, dice chicken, place in blender and blitz so not to have any large pieces. Then add cream and eggs and blitz until you get a thick creamy mousse consistency. Add leeks and pour into terrine mould and cover with criss cross overlapping bacon. Cover the terrine with foil, tight fitting, place in water bath with the water coming up to ¼ of the terrine mould. Cook in oven for approximately 30 minutes at 190c.
After 30 minutes take out of water bath, take foil and greaseproof paper off, cook in oven for a further 15 minutes to crisp and colour bacon. Check if fully cooked by inserting a skewer, if it comes out clean then it is ready. Allow to cool in mould for 30 minutes. Then allow to cool outside mould on cooking rack until fully cooled. If you try to take the terrine out of the mould too quickly the mousse won’t be set and might fall apart.
Add all ingredients to a non-stick pan. Bring to the boil then simmer on low heat for 1 hour to 1 hour and 15 minutes. Stir from time to time to stop chutney sticking and allow to cool.