A very cool main course, this terrine must be prepared in advance and therefore frees you of any cooking on the day you want to eat it. If you plan to have a meal al fresco it provides you with a decorative centrepiece that combines proteins and vegetables and keeps your tastebuds cool.
It is fairly substantial, so serve it with a tomato and cucumber salad and slices of country bread. A cool Chablis or any other dry white wine goes well with this dish.
1 smoked gammon joint of 750g
2 large carrots, peeled
4 garlic cloves, peeled and sliced
6 spring onions
10 green olives, cut in half.
5 gherkins, sliced
a handful of fresh flat leaf parsley, finely chopped, some kept to decorate
1 litre vegetable stock
4 tablespoon agar flakes
1. Cook the gammon in a pressure cooker for the time indicated by the manufacturer together with the carrots, spring onions and garlic. Then take it out of the pressure cooker, drain and let it cool . Cut the carrots into small cubes and the onions into small pieces.
2. When the meat is cool, cut it into medium-sized cubes. Mix with the carrots, garlic, onions, gherkins, parsley and olives. Put the mixture into a pyrex dish.
3. Pour the vegetable stock into a saucepan and sprinkle the agar flakes. Bring to the boil, stir and simmer for 5 minutes. Pour the liquid over the gammon mixture and let it cool then place in the refrigerator for at least two hours.
4. Cut fairly thick slices and serve upside down.