Pork and radish terrine
- Serving: 4
- Prep time: 30 minutes
- Cooking time: 3 hours
- Total time: 3 hours 30 minutes
- Difficulty: ***
Ingredients
- 350g gammon ham joint
- 100g (1 whole) carrot
- 10g daikon radish
- 10g pink stem radish
- 10g rioja radish
- 20g parsley
- 2g salt
- 1 gelatine
Method
- Place the gammon in a large pan (or pressure cooker) covered with water and bring to simmer
- Leave to cook for 3 hours (If you are cooking it in a pan, make sure it is always covered)
- Leave to cool for a few minutes, then remove the pork, take 200ml of the cooking liquid and place in a pan
- Reduce this by half
- Now dice the pork into ½ cm dice as well as the carrot
- Place all in a mixing bowl
- Chop the parsley and add this is the bowl
- With the cooking liquid, bring to the simmer
- Add the gelatine and remove from the heat mix till the gelatine
- Pour over the pork in the bowl and mix
- Now add in the radishes and taste for seasoning
- Line with 2 layers of clinging to a bread tin
- Spoon in the mix
- Then pour the liquid till it almost covers the diced pork
- Wrap up well and place in the fridge to set
- Best overnight but 1 hour should be a good amount of time for it to set
