Ham and Pink Peppercorn Terrine Recipe
Ingredients
| Grape leaves | 1/2 Pound | |
| 2 lb cooked ham, roughly chopped | ||
| Cream cheese | 2 Pound | |
| Lemon juice | 6 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| Egg yolks | 4 | |
| Egg whites | 8 | |
| Cayenne | 1/4 Teaspoon | |
| 1/4 cup pink peppercorns, lightly crushed | ||
| Radicchio, to serve | ||
Directions
Place the grape leaves in a bowl and pour over boiling water to cover generously.
Leave to soak for 20 minutes, then drain and soak in cold water for 5 minutes.
Meanwhile, put the ham in a food processor and chop it very finely.
Add the cheese, lemon juice, tomato paste and egg yolks and blend until smooth.
Beat the whites lightly and fold into the mixture with the cayenne.
Taste and add salt if necessary.
Drain the grape leaves.
Line two 9 x 5 x 3-inch loaf pans with overlapping grape leaves.
Half fill each pan with the ham mixture and smooth the top.
Sprinkle the peppercorns evenly over the top.
Spoon the remaining ham mixture over and smooth it evenly.
Top with the remaining grape leaves.
Cover the pans with oiled foil.
Place them in a large roasting pan and add boiling water to a depth of 1 inch.
Bake in a preheated 300° oven for 1 hour, until firm to the touch.
Leave to cool, then chill.
Serve cut into thin slices on a bed of shredded radicchio leaves.
Leave to soak for 20 minutes, then drain and soak in cold water for 5 minutes.
Meanwhile, put the ham in a food processor and chop it very finely.
Add the cheese, lemon juice, tomato paste and egg yolks and blend until smooth.
Beat the whites lightly and fold into the mixture with the cayenne.
Taste and add salt if necessary.
Drain the grape leaves.
Line two 9 x 5 x 3-inch loaf pans with overlapping grape leaves.
Half fill each pan with the ham mixture and smooth the top.
Sprinkle the peppercorns evenly over the top.
Spoon the remaining ham mixture over and smooth it evenly.
Top with the remaining grape leaves.
Cover the pans with oiled foil.
Place them in a large roasting pan and add boiling water to a depth of 1 inch.
Bake in a preheated 300° oven for 1 hour, until firm to the touch.
Leave to cool, then chill.
Serve cut into thin slices on a bed of shredded radicchio leaves.
Chef
