Ham tureen

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Remove the fat edge (approx. 40 g) from the salmon ham. Cut two oblong, oval rolls (2-3 cm Ø, each 5-5.5 cm long) from the ham. Pour 2 tablespoons of sherry over them, cover and marinate. Cut the remaining ham into small cubes. Finely dice the bacon and bacon edge of the ham (together 75 g). Put bacon and ham in a cool place. Halve the pistachios. Peel and finely dice the shallot.

2. 2

   Wash parsley and thyme, dab dry and chop except for a few leaves for decoration. Chop 1 juniper berry. Fill a large ovenproof pot about three fingers high with water and place it on the grid on the lower shelf of the oven and preheat it (electric stove: 175 °C/ gas: level 2). Puree bacon, diced ham (up to 50 g) and shallots in the universal chopper. Mix with minced meat, egg yolk, marinade sherry, 15 g pistachios, remaining ham cubes, herbs and juniper berry. Season with pepper and nutmeg. Put approx. 1/3 of the mixture into a greased, oval terrine mould (approx. 550 ml content) and place the two ham rolls one behind the other, in the middle of it. Cover with the remaining farce. Garnish the terrine with remaining pistachios, parsley and juniper berries. Put the lid on and place in the oven in a hot water bath. Cook for about 11/4 hour. Let the terrine cool down, drain the meat stock and let the terrine cool down completely. In the meantime soak the gelatine in cold water. Mix the veal stock with the remaining sherry and vinegar. Squeeze out the gelatine, dissolve in a saucepan over low heat and add the veal stock while stirring. Pour the jelly stock over the terrine and pour the remaining stock into a small bowl.

3. 3

   Garnish the terrine with remaining pistachios, parsley and juniper berries. Put the lid on and place in the oven in a hot water bath. Cook for about 11/4 hour. Let the terrine cool down, drain the meat stock and let the terrine cool down completely. In the meantime soak the gelatine in cold water. Mix the veal stock with the remaining sherry and vinegar. Squeeze out the gelatine, dissolve in a saucepan over low heat and add the veal stock while stirring. Pour the jelly stock over the terrine and pour the remaining stock into a small bowl. Allow to set. Cut terrine into 8-10 slices and arrange on plates. Turn out remaining jelly and dice finely. Cut pears in half, cut out the core with a ball cutter and fill pears with cranberries. Distribute on the plates. Sprinkle tureen with jelly cubes and pistachios as desired. Serve garnished with parsley. Serve with fresh baguette

4. 4

   Allow to set. Cut terrine into 8-10 slices and arrange on plates. Turn out remaining jelly and dice finely. Cut pears in half, cut out the core with a ball cutter and fill pears with cranberries. Distribute on the plates. Sprinkle tureen with jelly cubes and pistachios as desired. Serve garnished with parsley. Serve with fresh baguette

5. 5

   Per portion (5) about 1300 kJ/ 310 kcal. E : 28 g/ F : 15 g/ KH : 12 g

Nutrition Facts

KCAL
310 kcal

CARBS
12 g

FATS
15 g

PROTEINS
28 g