Tue, 20 June 2017
Ham and asparagus terrine and piccalilli vegetables
Ingredients
For the terrine
1kg of baked ham
4 diced shallots
6 asparagus spears
For the ham jelly
150ml of white wine
100ml of white vinegar
1 sprig of thyme
2 bay leafs
4 leaf gelatine
Method
To make the jelly put the white wine and the vinegar into a saucepan add the thyme and the bay leaves, reduce for 5mins and add the gelatine leafs, stir until the gelatine dissolves then set aside to cool.
To make the terrine, chop the ham into small dice and in a bread tin double lined with cling film place a layer of ham then lay three asparagus lengthways then pour over a little jelly, repeat the process until the tin is full, cover with cling and place another tin on top and press the terrine, place in the fridge over night.
For the Piccalilli
1 head of cauliflower finely cut to get small florets
2 peeled finely diced carrots
4 finely diced shallots
750ml of white wine vinegar
1 tsp of ground ginger
1 tsp of tumeric
2 tsp of English mustard
175g of light brown sugar
3 tsp of cornflour
Method
Place the vinegar and the spices in a sauce pan, add the vegetables to the simmering vinegar, and cook for 20-25 or until the vegetables are soft, add the sugar and cook until it dissolves. Mix two teaspoons of the cornflour in a little hot water and add it to the vegetables and bring to the boil, the mixture should become glossy and smooth and thick, if necessary add the remaining amount of cornflour
To assemble
Take the terrine out of the mould and cut it into a 1cm slice place on the plate and garnish with the Piccalilli, serve with crisp bread.
