Smoked Ham And Pea/Bean/Corn Aspic ..... Trying Somethng Different

Transparent Pyrex Mold
Bottom Decorated By
Adding Set Beef Gelatine
My Photo 
 Thickly Sliced Slightly Smoked Ham
Hanging Over the Sides
My Photo



FillingHalf The Mold
My Photo
Molded Ham Aspic
My Photo








 
Unmolding Aspic
With Blowtorch
My Photo
Final Product
My Photo



A Slice Of Ham Aspic
My Pho




















I have in mind to share with you something for special occasions; something served as an entrée. A square cake mold lined with slightly smoked ham filled with peas / carrots / corn / mushrooms bathed in a beef broth gelatine which you can slice.
 You will need:
Serves 6 - 8 
-  6 thickly sliced slightly smoked boiled ham.
-  150 gms of peas cooked.
-  150 gms of carrots cubes cooked.
-  150 gms of sweet corn drained.
-  150 gms of mushrooms cooked.
-  4 slices of smoked bacon.
-  300 ml beef broth.
-  1 sachet gelatine.
-  1/2 bunch dill finely cut.
-  2 slices carrot for decoration. 
-  1 small piece of red bell pepper brunoise cut for decoration. 
-  salt and freshly ground black pepper.
-  2-3 dashes of Worstershire sauce.
Method:
-  In a transparent Pyrex rectangular cake mold (see photo above) arrange some dill, carrot and red bell peppers brunoise to decorate the bottom ( which will become the top after preparation) and cover with beef broth gelatine ( prepare gelatine as per instructions on the box).
-  Refrigerate till gelatine is set.
-  Line the mold with two slices on one side, two on the other and one slice on each end. All are hanging off the sides of the mold.-  Add some beef gelatine and refrigerate till set. In the meantime,..
-  Mix all the vegetables in a bowl , add salt, pepper, dill, and Worstershire sauce.
-  Fill with half of the filling add beef gelatine and refrigerate till set.
-  Lay the four slices of bacon to cover the surface and add the rest of the filling.
-  Pour half of the reamaining beef gelatine, refrigerate till set.
-  Fold the ham to cover base of the mold and pour the rest of the beef gelatine and refrigerate till next day.
-  To unmold the aspic, heat the mold with a blowtorch as in photo.
Slice and serve with some "fine" mustard mayonaise "Maille" brand and a wine of your choice.
Bon Appétit
Stelio

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