Terrine with Bayonne Ham
INGREDIENTS serves 8
8 slices of Sarrade Bayonne Ham
10 well-ripened tomatoes
2 green peppers
2 red peppers
1 yellow pepper
4 white onions
2 cloves garlic
3 egg yolks
4 tablespoons olive oil
6 sheets of gelatine (12 g)
4 or 5 drops of Tabasco
2 pinches of Espelette pepper
Salt and pepper 5 berries
Peel and seed the tomatoes and chop them finely.
Slice the onions and the peppers.
Chop the garlic.
Cut 2 slices of ham into 2 cm squares.
Heat the olive oil in a pan and then add the onions and garlic, then the peppers and stir-fry for 5 minutes. Then add the tomatoes, salt, pepper and Espelette pepper.
Finally, add the ham squares.
Cook on a low heat for 40 minutes, stirring occasionally.
Drain the piperade, and keep the juice.
Soften the gelatine in cold water.
Heat the juice from the piperade.
Beat the egg yolks in a saucepan, and gradually pour in the juice of the piperade, whisking it all together. Place this mixture on a low heat to thicken. Remove from heat and add the drained gelatine, and allow to cool.
Mix the piperade with the gelatine preparation.
Add Tabasco and add more seasoning if necessary.
Line a casserole dish with cling film, then slices of Bayonne ham, pour in the mixture, cover everything and place in the refrigerator for 24 hours.
When serving slice with an electric knife.
Serve with slices of toasted bread and mesclun salad.