Cold GammonTerrine=Jambon en Persillade

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.

Serves 6:

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.

 

Bon Appétit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Buljol

All the way from Trinidad, thanks to our friend Murtiah, here is her recipe for Buljol.

Buljol is a derivative of old French “Brûle gueule” (Burn mouth), due to the amount of chillies you use.
Not very different from a “Chiquetaille de Morue “prepared in Martinique and Guadeloupe, the Buljol is an easy first course or main dish but it is also eaten at breakfast on Good Friday in Trinidad and Tobago.

I desalt salt cod by soaking it in running cold water and repeating this operation every 4 hours or so for 24 hours. However, I leave it alone during the night!
Murtiah uses a different method which is quicker and just as effective:
boil the fish in plenty of water and then squeeze all the water out.

If you are not using the second method for desalting, steam the cod in a pressure cooker.

Serves 4:

500g salt cod, cooked and cooled, bones removed and skin peeled
1onion, peeled and finely chopped
6 spring onions rinsed and chopped
3 ripe tomatoes
2 small chillies, chopped and de-seeded ( or see tip below)
1 avocado, peeled and diced
Juice of 2 limes
Olive oil
A handful of coriander leaves

1. Shred the cod, add the tomatoes, onions, avocado, coriander and chillies.

2. Drizzle liberally with olive oil and the lime juice.

3. Mix well and serve.

Bon Appétit!

Tip: I use olive oil in which chillies have been marinating for a week or so.