Name: Pressed Terrine of Yorkshire Gammon with Fried Ledstone Quail Egg, Spiced Pineapple Pickle, Mustard Seed Dressing
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Yield: One terrine, approximately 10 slices
Cuisine: United Kingdom
Ingredients: 3 ham knuckles; 6 bay leaves; pinch of salt; 6 whole cloves; 1 large onion chopped in half; 2 peeled carrots; 3 tablespoon white wine vinegar; 6 black peppercorns; 50 g mixed leaves & herbs; 20 g finely chopped flat parsley; 1 quail egg per portion; a drop of olive oil; spiced pineapple pickle; 20 ml grain mustard vinaigrette; 6-8 slices York ham; 2 slices soaked leaf gelatine; 1 clove garlic, crushed; 1 teaspoon grain mustard; 1 pineapple, skinned cored and finely chopped; ground mixed spice; 150 g demerara sugar; pinch saffron strands

Preparation info

One
terrine

Difficulty
Medium
Ready in
25 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

A play on the pub grub classic gammon, egg and pineapple. Pressed Ham Knuckle Terrine, a gently fried quail egg perched on top with a rich golden chutney spooned around is again another firm favourite on The Star Inn menu. Great for dinner parties.

Ingredients

3 ham knuckles
6 bay leaves
1 large onion chopped in half
2</

Method

Place the ham knuckles, bay leaves, and peppercorns in a deep pan, cover with cold water and bring to the boil and simmer for 2½ - 3 hours until tender

While the ham knuckles are cooking, line a terrine mould with cling film, then with thin slices of York Ham. Once the hams are cooked, remove from the pan, leave to cool slightly, then, while warm, remove the meat from the bone. Place in

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Pressed Terrine of Yorkshire Gammon with Fried Ledstone Quail Egg, Spiced Pineapple Pickle, Mustard Seed Dressing

Ingredients

Method

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