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Our Recipes

Chicken, Roasted Peppers & Sun Dried Tomatoes Terrine

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 20 minutes (+ overnight)


  • 1.5kg Lilydale chicken mince
  • 2 egg whites
  • 1/2 cup cream
  • 1/2 cup sun dried tomatoes, chopped
  • 2/3 cup, chopped fresh herbs
  • Roasted peppers
  • 150g thinly sliced prosciutto
  • Gherkins
  • Extra baby spinach leaves
  • Crusty bread


  1. Mix mince and egg whites cover and refrigerate for 20 minutes. Gently stir through cream, tomatoes and herbs. Season with salt and pepper.
  2. Line base and sides with baking paper, leaving overhang. Line with slices of prosciutto slightly overlapping.
  3. Place a third chicken mixture in base, arrange peppers over. Spoon another third of chicken mixture on top and then spinach. Finish with remaining chicken mixture. Fold in prosciutto, cover with a piece of baking paper.
  4. Place terrine in deep baking dish, pour enough hot water to come 1/2 way up the sides. Bake in 160C preheated oven for 11/2 -2 hours, until juices run clear when tested with a skewer. Remove terrine from water and allow cooling for 30 minutes, then carefully pouring out juices from pan. Refrigerate overnight.

Serve with gherkins, extra spinach leaves and crusty bread.

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Our Recipes
Our Recipes