Ham And Herb Terrine

Name: Ham And Herb Terrine
Ingredients: 2 tbsp powdered gelatin; 2 1/8 cups vegetable stock; 1/4 lb carrots, peeled and very finely diced; 4 tbsp capers, drained, rinsed and chopped; 2 tbsp fresh chopped chervil or tarragon, plus extra sprigs, to garnish; 1 tbsp fresh chopped parsley; 1 tbsp fresh chopped chives; 14 oz thinly sliced ham

8 ingredients

3 steps

Ingredients

2 tbsp powdered gelatin
2 1/8 cups vegetable stock
1/4 lb carrots, peeled and very finely diced
4 tbsp capers, drained, rinsed and chopped
2 tbsp fresh chopped chervil or tarragon, plus extra sprigs, to garnish
1 tbsp fresh chopped parsley
1 tbsp fresh chopped chives
14 oz thinly sliced ham

Directions

1

Soak the gelatin in cold water for 10 mins. Meanwhile, bring the vegetable stock to a boil then strain through a fine-holed sieve into a heatproof bowl. Remove the gelatin from the cold water, add to the hot stock and stir until dissolved. Leave to cool for 10-15 mins. Boil the diced carrots in a pan of simmering water for 4-5 mins until tender. Drain and refresh under cold running water. mix with the capers and chopped herbs.
2

Sprinkle a 2 lb loaf pan (8.5 x 4.5bx 2.5 inch) with cold water then line the base and up the sides with plastic wrap. Place a layer of sliced ham in the base of the pan, cutting the slices to fit if needed. Scatter over some of the carrot and herb mix then spoon over a layer of the stock to just cover. Place the pan in the freezer for about 10 mins or until the gelatin has just set.
3

Layer the ham, carrot mixture and stock until everything has been used up. You will have about 6 layers of ham. Place the pan in the fridge and chill overnight until completely set. Gently turn out onto a platter and served garnished with the chervil sprigs.