The meat I made this with is not really
jambon. It's pork shoulder that has been salt cured. I soaked it over night, changing the water three times, to make sure it wouldn't be too salty. And it worked. Then I cooked it in a big pot of water for three hours with a carrot, an onion, three bay leaves, and three garlic cloves, along with some black peppercorns, allspice berries, and whole cloves. I also cut parsley from our plant downstairs and put the stems in the pot, saving the parsley leaves for the final step — preparing the
terrine.
After the cooked pork shoulder had spent the night in the refrigerator, I pulled the meat off the bones and trimmed off nearly all the fat. You can see that the meat was very lean, and it was very tender. Above right are the parsley leaves from our plant.
We ate the terrine cold, after it had spent 24 hours in the refrigerator. Alongside, we had hearts of palm (
cœurs de palmier), artichoke hearts (
cœurs d'artichauts), hard-boiled eggs (
œufs durs), boiled potatoes, good bread, and red wine.
Here's the final preparation of the terrine. The cooked pork shoulder is laid out on a layer of chopped parsley leaves. Then there's another layer of parsley, another of pork, etc. — three layers of each. More chopped parsley goes on top. The cold pork broth with gelatine dissolved in it is poured over all. The dish goes into the refrigerator for 24 hours before it's served. The photo below shows the "volunteer" parsley plant in the greenhouse.
After the cooked pork shoulder had spent the night in the refrigerator, I pulled the meat off the bones and trimmed off nearly all the fat. You can see that the meat was very lean, and it was very tender. Above right are the parsley leaves from our plant.
We ate the terrine cold, after it had spent 24 hours in the refrigerator. Alongside, we had hearts of palm (cœurs de palmier), artichoke hearts (cœurs d'artichauts), hard-boiled eggs (œufs durs), boiled potatoes, good bread, and red wine.
Here's the final preparation of the terrine. The cooked pork shoulder is laid out on a layer of chopped parsley leaves. Then there's another layer of parsley, another of pork, etc. — three layers of each. More chopped parsley goes on top. The cold pork broth with gelatine dissolved in it is poured over all. The dish goes into the refrigerator for 24 hours before it's served. The photo below shows the "volunteer" parsley plant in the greenhouse.
All this is very appetizing and certainly worth the effort. I’m sure it was delicious!
ReplyDeleteDo you put a weight on the terrine while it stands in the fridge?
On the last photo, there is pourpier growing next to the parsley. It is supposed to be good in salad.
Yes, I did put a weight on it. As for the so-called pourpier, that's another optical illusion.
DeleteSo, if it is not pourpier, in addition to an optical illusion what is it Mr. Knowitall?
DeleteIt's a jade plant, unless you're seeing something I can't see.
DeleteI’ll take your word for it, but it does look very much like pourpier.
DeleteTake a look at this photo. Jade.
DeleteLooks amazing :)
ReplyDeleteSo, can I assume that the 3-4 hour cooking time in water, was water that was held just at low simmer?
Yes, a low and slow simmer.
DeleteDefinitely delicious looking!
ReplyDeleteBettyAnn
Impressive!
ReplyDeletemouthwatering!
ReplyDeleteThat terrine looks great. I remember when we ate at a high end place in Paris, we ordered terrine as a course to a meal. I've never understood whether it's technically an appetizer, or a main course. I rememebr the waiter looking puzzled when we ordered it on top of everything else, lol.
ReplyDeleteUsually a terrine is a first course/starter. But there are exceptions.
Delete