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

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: ground mixed spice; 50 g mixed leaves & herbs; 3 tablespoon white wine vinegar; 1 clove garlic, crushed; 1 pineapple, skinned cored and finely chopped; 20 g finely chopped flat parsley; pinch saffron strands; 150 g demerara sugar; pinch of salt; 1 teaspoon grain mustard; 3 ham knuckles; 1 large onion chopped in half; 2 slices soaked leaf gelatine; 6 bay leaves; 6-8 slices York ham; spiced pineapple pickle; 20 ml grain mustard vinaigrette; 1 quail egg per portion; a drop of olive oil; 2 peeled carrots; 6 whole cloves; 6 black peppercorns

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</

Europe
United Kingdom
Dinner
Starter

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