zoom Heston's Chicken terrine & sweetcorn fritters
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    Heston's chicken terrine & sweetcorn fritters

    "Sweetcorn fritters and a simple chipotle mayo bring a bit of Mexican magic to this terrine" Heston Blumenthal

    Makes: 12


    1 carrot
    1 celery stick
    ½ onion
    8 chicken thighs
    ¼ x 20g pack thyme
    2 bay leaves
    Salt and freshly ground black pepper

    2 x 500g pouches Heston from Waitrose Chicken Stock
    150g carrots, peeled and cut into small cubes
    1 onion, peeled and finely chopped
    100g celery, cut into small cubes
    1 clove garlic, finely chopped
    200g button mushrooms, quartered
    ¼ x 20g pack thyme, leaves only
    4g parsley leaves
    3g tarragon leaves

    200g mayonnaise
    35g Cooks’ Ingredients Chipotle Paste
    10g white wine vinegar

    115g plain flour
    30g polenta
    15g caster sugar
    8g baking powder
    ¼ tsp salt
    ¼ tsp cayenne pepper
    125g whole milk
    1 medium egg
    326g tin sweetcorn, drained


    1. Preheat the oven to 180°C, gas mark 4. Place the carrot, celery and onion in a roasting tray. Place the chicken thighs on top of the vegetables and sprinkle the sprigs of thyme over. Add the bay leaves and season. Roast for approximately 25 minutes or until thoroughly cooked through, the juices run clear and there is no pink meat. Allow to cool completely

    before removing the meat from the bones and shredding into medium size strands. Set aside 300g of the cooked chicken meat to use for the terrine.

    2. Place the stock in a pan over a medium-high heat and reduce to a thick glaze. Allow to cool completely. Meanwhile, add the carrots with a small amount of butter to a pan over a medium heat and cook through. Place the onions and celery in a pan with a little oil and cook until translucent and cooked through.

    3. In a different pan, add a little butter, garlic, mushrooms and thyme leaves. Sauté for a couple of minutes.

    4. Place all of the terrine ingredients, including the reserved finely shredded chicken, in a bowl. Finely chop the parsley leaves and the tarragon and add to the bowl. Place the mixture on a sheet of clingfilm and roll into a log measuring about 4cm in diameter. Place in the fridge overnight.

    5. Place all the ingredients for the chipotle mayo in a bowl and mix. Reserve, covered, in the fridge.

    6. For the fritters, place all of the ingredients except the sweetcorn in a bowl and mix until well combined. Then stir in the sweetcorn. Heat a sauté pan over a medium-high heat and add a little oil, enough to form a thin layer on the surface of the pan. Spoon a small amount of the fritter mixture into the pan, approximately 5cm in diameter. Cook until golden brown, turn the fritter over and continue to cook until coloured. Remove from the pan.

    7. Place the fritters on a platter, slice the cold terrine into discs, 0.5cm thick and place on top of the fritter. Serve with a drop of the chipotle mayonnaise on top.

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