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Tarta de Santiago

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Ham and chicken terrine


If you don't want to do much cooking on Christmas Day, this is an ideal addition to the menu; it can be prepared all ahead, allowing a day for the terrine to set. It will keep refrigerated for three or four days. Serve it with cornichons, a crisp frisée salad or toast.

You'll need

1 ham hock (about 1.3kg) 2 each celery stalks and carrots, coarsely chopped 2 onions, quartered 2 fresh bay leaves 1.8 kg chicken, halved lengthways 160 gm (2 cups firmly packed) flat-leaf parsley 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes To serve: extra-virgin olive oil

Method

  • 01
  • Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).
  • 02
  • Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.
  • 03
  • Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).
  • 04
  • Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry rosé.

Featured in

Dec 2014

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