Spring Ham & Garden Vegetable Terrine with Soy-Infused Jelly
A mosaic of fresh asparagus, radishes, and carrots layered with premium ham.
This Spring Ham Terrine is a celebration of texture and color. By poaching garden-fresh vegetables in a seasoned broth and setting them with agar-agar, you create a dish that is as beautiful as it is delicious. If you love the art of the cold starter, try our Pot-au-Feu Beef Terrine or the Mediterranean flavors of our Chicken & Feta Savory Pie.
The Fresh Market List
Protein & Veg:
- 2 Thick Slices Ham with bone
- Mini Carrots, Asparagus & Leeks
- Radishes & Fresh Spinach
- Parsley & Chives
The Setting Broth:
- 1L Vegetable Broth (2 cubes)
- 3g Agar-agar
- 5cl Soy Sauce
- Salt & Pepper
Chef's Method
1. Poaching the Harvest: Dissolve your broth cubes in 1 liter of boiling water. Poach the carrots and leeks until tender. In the last 2 minutes, add the asparagus and radishes. Remove with a skimmer and season. Pro-Tip: Save the leftover broth for a flavorful risotto!
2. Preparing the Jelly: Take 60cl of the cooled broth and dissolve the agar-agar. Bring to a simmer, boiling for 2 minutes while stirring. Remove from heat and stir in the soy sauce—this adds a unique umami depth to the jelly.
3. The Layering Process: Line your terrine with film. Start with a base of chopped herbs mixed with a little broth and let it set in the fridge for 25 minutes. Follow with a layer of vegetables and more broth, repeating the cooling step. Finally, add the ham rectangles and remaining vegetables.
4. The Overnight Set: Let the terrine set in the refrigerator for at least 8 hours (or overnight). This ensures a clean slice when serving. Much like our Stuffed Mediterranean Vegetables, this dish is even better when the flavors have had time to meld.
Complete Your Spring Menu:
- The Main: Rabbit & Pistachio Terrine
- The Bread: Traditional Braided Brioche
- Dessert: Festive Chestnut Genoise