Cuisine - - THE MAKER -

500g-600g left­over ham (feel free to

add turkey or chicken here too) 2 cups finely chopped pars­ley 2 ta­ble­spoons capers 4 gela­tine leaves 500ml chicken stock Sprin­kle a lit­tle wa­ter into a loaf tin then line with a cou­ple of lay­ers of plas­tic wrap, en­sur­ing you have plenty of over­hang.

Shred the ham into lar­gish chunks, re­mov­ing any fat and sinew, and mix in a bowl with the pars­ley and capers. Put into the lined loaf tin, ide­ally with the lengths of meat run­ning length­wise down the tin with­out too many gaps.

Soak the gela­tine leaves in cold wa­ter for 5 min­utes. Heat the stock to boil­ing. Squeeze the ex­cess wa­ter from the gela­tine and add to the hot stock, al­low to cool then pour gen­tly over the ham.

Cover tightly with the plas­tic wrap, top with a piece of card­board and a cou­ple of tins and re­frig­er­ate for at least 12 hours be­fore us­ing.

Use a very sharp knife to cut into slices and serve with mus­tard, cor­ni­chons, radishes and bread. (DF) (GF – CHECK YOUR STOCK IS GLUTEN-FREE)

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