Farmhouse Kitchen 

Serves 4

This was a dish prepared and served to us by some Swiss friends who visited a few years back.  Nigel and I both loved having this for lunch, a small slice or two with some salad, and olives, or maybe some pickles or sauerkraut. It was delicious.  So I searched my cookbooks and the inter webs for a recipe I could work with. I followed the basic principle and took it from there.  Mine is in the fridge chilling, so we won't have it until tomorrow.

4 TB Olive Oil, divided

3 Spring Onions, sliced (Bottoms only, save the tops for something else)

1 Stalk Green Garlic (Use entire stalk if you can, finely chopped)

1/2 lb Mushrooms, sliced thin (I used Cremini)

1 bag of Stir Fry Mix, chopped small, trim off any tough ends, stems finely chopped 

1/2 cup White Wine

1 1/4 cups Eatwell Chicken Stock

2 packets of Gelatin

1 pack of Eatwell Sous Vide Chicken Breast (about 20 oz of cooked breast meat)

10 slices of Prosciutto

Put 1/2 the oil into a skillet set on medium heat, warm, then add the onions.  Cook the onions a couple of minutes until they soften. Remove the onion and set aside.  Put the rest of the oil into the pan, turn the heat up to medium high and add the sliced mushrooms and garlic.  Stir often, cook until the mushrooms are about 1/2 way done then add the greens.  When the greens are past wilted, add the white wine and put the onions back in.  Turn the heat down a bit, put a lid on the skillet and cook on medium-low. Then remove the lid and cook until the liquid is about gone.  Chop the chicken breast very small.  Heat the stock.  While it is heating mix the gelatin in 1/4 cup of water, then add to the heated chicken stock.  Line a loaf pan with plastic wrap, then layer up and over the sides with the slices of prosciutto.  You want the prosciutto to hang over the sides. Wet the bottom of the loaf pan with a drizzle of stock.  Spoon in one layer of chicken meat, drizzle with a bit of stock, then spoon in one layer of mushroom/greens mix.  Sprinkle with salt and pepper and a bit of the stock.  Repeat until the pan is filled to the top or you are out of ingredients.  Fold the prosciutto over the top, covering with the plastic wrap.  Push down gently, and refrigerate overnight. Before serving put the terrine into the freezer to firm, about 20 minutes.  Just before serving, lift it out of the dish and slice carefully.