CORONATION CHICKEN TERRINE WITH COURGETTES
1 whole chicken cooked
3 eggs hard boiled, peeled
2 courgettes cut into ribbons with a potato peeler
For the dressing
150 ml mayonnaise
1 tomato puree
1 ½ tsp curry powder
Juice and zest of 1 lemon
1 ½ tbsp mango chutney
A few sprigs tarragon, chopped
1
Line a loaf or terrine tin with clingfilm; lay strips of courgette widthways in rows along the bottom, over lapping slightly as you go; start from the centre; then lay strips lengthways at each end so the tin is completely lined
2
Shred the meat from the chicken; in a bowl mix together the mayonnaise, tomato puree, curry powder, lemon juice and zest, chutney and tarragon, stir in the chicken and season to taste
3
Spoon a third of the chicken mixture into the terrine; place the whole, peeled eggs in a line down the centre then top with the rest of the chicken mixture and level it off; fold the remaining courgette over the top; chill in the fridge for 2 hours before slicing and serving
