Andrew Pern combines the flavours of pub-grub classic - gammon, egg and pineappe in this terrine recipe
Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing
Makes one terrine: 10 slices
- 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours
- 6 bay leaves
- 1 large onion, chopped in half
- 2 carrots, peeled
- 6 cloves
- 6 black peppercorns
- Olive oil
- 6-8 thin slices York ham
- 1 shallot, finely chopped
- 20g (3⁄4oz) finely chopped flat-leaf parsley
- Good pinch ground mixed spice
- 2 slices leaf gelatine, soaked
- 1 quail egg per portion
- Spiced pineapple pickle (see recipe below)
- A few mixed leaves and herbs to garnish
- 20ml (3⁄4fl oz) grain-mustard vinaigrette (2 tbsp white wine vinegar, 2 tbsp grain mustard, 4 tbsp rapeseed oil, 4 tbsp vegetable oil and 2 tbsp honey)
Place the ham knuckles in a deep pan with the bay leaves, onion, carrots, cloves and peppercorns, cover with cold water and bring to the boil. Simmer for 2-3 hours until tender. Towards the end of the cooking time, place a drop of olive oil in a terrine mould and line with cling film. Line with slices of York ham to cover the cling film and overhang the top.
Once the hams are cooked, remove from the pan, retaining the cooking stock and leave to cool slightly. While still warm, remove the meat from the bone. Place in a small bowl with the shallot, parsley, mixed spice and seasoning. Mix and combine thoroughly, then pack into the terrine mould.
Ladle 500ml (171⁄2fl oz) of the ham stock into a pan and warm gently before adding the gelatine. Stir until the gelatine has dissolved, then pour the liquid into the terrine over the ham. Overlap the edges of the York ham slices to cover the ham pieces. Cover with cling film; the terrine needs to be quite solid and “packed”. Place the terrine mould in a fridge with a uniform weight on top for even pressing and leave overnight.
When ready to serve, turn out the terrine, unwrap the cling film and cut into 10 slices about 2cm thick with a sharp knife. Place each slice in the centre of a cold dinner plate. Shallow-fry the quails’ eggs in a little olive oil. Spoon three piles of pickle at intervals around each plate with a little leaf garnish at intervals between them. Place the egg on top of the terrine, grind a little black pepper on top, then drizzle the grain-mustard vinaigrette over it. Serve immediately.
Spiced Pineapple Pickle
- 1 pineapple, skinned, cored and finely chopped
- 1 clove garlic, crushed and chopped
- 1 tsp grain mustard
- 3 tbsp white wine vinegar
- Pinch saffron strands
- 150g (5oz) caster sugar
- Pinch of salt
Put all the ingredients into a heavy-bottomed pan and simmer gently for about 1hour, 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 three to four weeks.