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

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Preparation info

  • Starter-

    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 peeled carrots
  • 6 whole cloves
  • 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
  • ground mixed spice

    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 a small bowl with the shallots, seasoning and flat parsley. Mix and combine thoroughly, then pack into the terrine mould. Ladle 500 ml of the ham stock into a pan, check it is not too salty (if so, dilute stock with water, before taking the 500 ml). Warm it gently before adding the gelatine, pour liquid over the ham into the terrine. Overlap the edges of York Ham to cover the ham pieces. Cover with cling film. The terrine needs to be quite solid and ‘packed’. Place in a fridge with a uniform weight on top for even pressing. Leave overnight.

    Spiced Pineapple Pickle

    To make the pickle, put all the ingredients into a heavy bottomed pan, stir in a pinch of salt and simmer gently for about 1½ hours until a golden yellow colour. When at the right consistency, spoon into an airtight jar. Leave to cool, then seal the jar. This can be made in advance and will keep for 3 - 4 weeks.

    To present the dish, turn out the terrine, unwrap the cling film, then with a sharp knife slice approx. 2 cm thick and place in the centre of a cold dinner plate. Shallow-fry the quails’ egg in a little olive oil. Spoon three piles of pickle at intervals around the terrine with a little leaf garnish again at intervals between them. Place the egg on top, grind a little black pepper on top, then drizzle the mustard seed dressing around Serve immediately.

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