Botswana Butchery's Chicken and Mushroom Terrine, Piccalilli and Ahi Poke

by Lauraine Jacobs / 07 October, 2016
With the warmer weather approaching, it is a good time to start thinking about cold dishes and salads.
Chicken and mushroom terrine. Photo/Sue Stubbs
Chicken and mushroom terrine. Photo/Sue Stubbs


The two Botswana Butchery restaurants occupy prime sites: overlooking the ferry harbour in downtown Auckland and overlooking Lake Wakatipu in Queenstown. Both are popular with locals and visitors for their fine views and stylish food and wine.

Now, for diners who want to continue enjoying the restaurant’s food at home, there’s a new book, Botswana Butchery: The Cookbook, by Al Spary and Russell Gray. Featuring favourite recipes adapted for the home kitchen, this colourful book has tempting salads, fish and meat dishes and excellent desserts.

Here, the chefs have shared recipes from their book that suit the approaching warmer weather. In the first one, it’s essential to season a cold-meat terrine well. To help with this, weigh the chicken breasts after marinating, then season with salt using a ratio of 1 tablespoon of salt to 1kg of chicken meat. Start the recipe the day before. The pickle recipe is a great accompaniment for the terrine or other cold meat dishes.

Chicken and Mushroom Terrine


8 free-range skinless chicken breasts, trimmed

5 garlic cloves, peeled

3 tbsp thyme leaves

1 lemon, finely grated zest only

6 tbsp olive oil

2 large shallots, finely chopped

500g flat mushrooms, wiped and finely chopped

salt and freshly ground black pepper

10 slices prosciutto

TO SERVE:

pickled vegetables, radish slices and microgreens

Place each chicken breast between plastic wrap and use a meat mallet to lightly bat to an even thickness. Place in a ceramic dish with 3 crushed garlic cloves, 2 tablespoons of the thyme, the lemon zest and 4 tablespoons of the oil. Toss well, then cover and refrigerate overnight.

Preheat the oven to 200°C. Line a terrine mould with baking paper.

Heat a large frying pan over a low heat. Add the shallots and the remaining garlic and oil, then cook gently until the shallots are soft. Increase the heat and add the mushrooms and remaining thyme. Cook quickly until the mushrooms are tender. Season with pepper. Spoon the mushroom mixture into a colander and leave to cool, allowing excess moisture to drain away.

To assemble the terrine, season the breasts with salt, then place 2 in the base and cover with a quarter of the mushroom mixture. Repeat to create 4 layers. Fold over the baking paper and top with another piece to fit. Cover with the lid.

Place the terrine in a deep roasting dish, then add enough boiling water to come halfway up the sides of the terrine. Place in the oven for 80 minutes or until the juices run clear when the centre is tested with a skewer. Alternatively, use a meat thermometer to test doneness (it should be 75°C). Take the terrine from the oven, remove the lid and leave the dish to cool before weighting the top and placing in the fridge overnight.

To serve, remove the baking paper, then wrap the terrine in slices of prosciutto.

Use a sharp knife to carefully cut the terrine into 1cm slices. Serve with piccalilli, including slices of radish, and garnish with microgreens.

Serves 8 as a lunch dish
Wine match: chardonnay

Piccalilli


250ml white wine vinegar

125ml water

75g sugar

½ tsp mustard powder

½ tsp ground turmeric

¼ small cauliflower, broken into florets and sliced

100g green beans, trimmed

1 bunch baby carrots, trimmed and scrubbed; cut any larger carrots in half lengthwise

1 small red onion, finely sliced

6 spring onions, white part only

Combine the vinegar, water and sugar in a heavy-based saucepan. Place over a low heat and cook for 5 minutes or until the sugar has dissolved, then increase the heat and bring to the boil. Remove from the heat and whisk in the spices. Set aside to cool.

Blanch the vegetables in a heatproof bowl of lightly salted boiling water until al dente. Drain, then drop into a bowl of iced water. Drain, then place in a ceramic bowl and pour over the vinegar mixture.

Cover and place in the fridge for at least 8 hours to marinate.

Serves 6

Poke (pronounced po-kay) is a salad made with raw fish. It originated in Hawaii, where it is a common family dish.

Ahi poke. Photo/Sue Stubbs
Ahi poke. Photo/Sue Stubbs

Ahi Poke


400g sashimi-grade tuna loin (ahi)

½ firm but ripe avocado, stone removed

½ firm but ripe mango or paw paw, peeled

½ red chilli, seeded and finely sliced

2 tbsp coriander leaves, very finely shredded

1 tbsp sesame seeds, toasted

DRESSING:

3 tbsp toasted sesame oil

3 tbsp rice wine vinegar

3 tbsp light soy sauce

3 tbsp fish sauce

3 tbsp fresh lime juice

1 garlic clove, crushed

1cm piece fresh ginger, peeled and finely grated

½ red chilli, seeded and very finely chopped

TO SERVE:

baby cos or romaine lettuce leaves or lightly fried wonton wrappers

baby coriander leaves

black sesame seeds

To make the dressing, place the ingredients in a screw-top jar and shake well.

To make ahi poke, slice the tuna, then cut into small, even dice and place in a large bowl. Cut the avocado and mango into small dice, then add to the tuna. Add the chilli and enough dressing to moisten. Carefully fold through the shredded fresh coriander and black sesame seeds.

To serve, spoon the tuna mixture into the baby cos leaves. Top with baby coriander leaves and black sesame seeds.

Serves 4
Wine match: chenin blanc

The recipes in this column are from Botswana Butchery: The Cookbook by Al Spary and Russell Gray (New Holland, $50).

LS3716_42_Botswana-Butchery_front-coverHR

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