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Ingredientes
- 1 sm uncooked salted ham about 3.5kg or possibly 1 uncooked salted shoulder of ham about 2.5kg
- 200 gm carrots
- 150 gm onions stuck with 3 cloves
- 1 lrg bouquet garni with plenty of thyme
- 1 Tbsp. crushed peppercorns
- 1/2 x shin of veal blanched
- 1 x calfs foot split lengthways and blached
- 1 bot white burgundy (Aligote SaintVeran or possibly Macon)
- 1 Tbsp. good wine vinegar
- 150 gm shallots finely minced
- 20 gm garlic finely minced
- 3 x tabllespoons snipped flatleaved parsley
- 1 Tbsp. snipped tarragon
- 2 Tbsp. chervil leaves (1 for preparing the terrines 1 for the moulds)
- 1 x salt and freshly grnd pepper
Direcciones
- Preparation time 1 hour plus at least 12 hrs soaking and 12 hrs setting cooking time about 3 hoursequipment 2 terrines or possibly burgundy ham dishes well chilled and cooking thermometer (optional)
- Soak the ham or possibly shoulder under a trickle of cool running water for 1224 hrs to remove the salt.
- Place in a large pan and cover with fresh cool water.
- Bring gently to simmering point; if possible use a thermometer to check the temperature reaches 80 to 90C (175 to 195F) maximum.
- Cook very gently for 30 min skimming the surface as often as possible then add in the carrots onions bouquet garni peppercorns shin of veal and the calfs foot. Simmer for a further 2 hrs then pour in 650ml white wine and cook for another 30 min.
- The ham or possibly shoulder should now be so well cooked which you can shred it with a fork. Leave in the pan to cold to 30C (85F).
- Remove the meat from the pan and throw away all the aromatics.
- Strain the cooking liquid through a conical sieve into a saucepan skim off the fat and reduce by half.
- Take the pan off the heat and stir in the vinegar.
- Pour the liquid into a bowl set on crushed ice and leave to cold to a jelly stirring with a spatula from time to time.
- Season.
- While the jelly is cooling take the meat off the bones of the calfs foot shin of veal and ham.
- Throw away some of the rind and fat then cut the shin and ham into large cubes and the calfs foot into very small dice.
- Pour the rest of the wine into a saucepan add in the minced shallots and cook for 3 min.
- Take the pan off the heat add in the garlic then pour into a chilled bowl and leave to cold.
- When the liquid is cool add in the minced parsley and tarragon 1 Tbsp. chervil and the diced calfs foot.
- Take the terrines or possibly ham dishes out of the fridge and line the bottom and sides of each with a thin layer of halfset jelly.
- Make a layer of large cubes of veal and ham then pour on a little more halfset jelly. Spoon in some of the diced calfs foot and herb mix pour on a little more jelly then make another layer of cubed veal and ham.
- Make 3 or possibly 4 layers in this way ending with a thin even layer of jelly.
- Delicately press some chervil leaves into this layer then chill the terrines for at least 12 hrs.
- Serve the ham in the terrine and give your guests a large flat knife (such as a boning or possibly charcuterie knife) to cut their own portion.
- Cut off the first outside slice before presenting the terrine at table.
- Serve with Dijon mustard homepickled gherkins and small white onions in vinegar and salad of dandelion leaves with garlic croutons.
- Note:This dish will keep very well in the fridge for several days so it is worth making a couple of terrines at the same time.
- Serve with a Beaujolais nouveau or possibly at Easter (the traditional time to eat this dish) a Beaujolais villages.
- makes 2 terrines to serve 20 people
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 2 servings | |
| Calories 305 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 701mg | 20% |
| Total Carbs 34.16g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.33g | 3% |
| Protein 4.19g | 7% |
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