Jambon au Persil - jellied ham with parsley on Burgundy

Total time:1 Hours.
Active time:1 Hours.
Difficulty: 3
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Ingredients:

for
for 6 Serves
Serves

Ingredients for the broth:

  • pork shoulder1 Piece1 Piece pork shoulder1Piece
  • pork feet3 Piece3 Piece pork feet3Piece
  • Vegetables At discretion At discretion VegetablesAt discretion
    (the broth (carrots, leek, onion, celery))
  • thyme At discretion At discretion thymeAt discretion
  • cloves At discretion At discretion clovesAt discretion
  • bay leaf At discretion At discretion bay leafAt discretion
  • white wine At discretion At discretion white wineAt discretion
  • salt At discretion At discretion saltAt discretion
  • black peppercorns At discretion At discretion black peppercornsAt discretion
  • parsley leaves At discretion At discretion parsley leavesAt discretion
    (finely chopped, as an additive when filling containers)

Ingredients for jelly:

  • garlic5 Clove5 Clove garlic5Clove
  • onion2 Piece2 Piece onion2Piece
  • lard1 Tablespoon1 Tablespoon lard1Tablespoon
  • white wine250 Mililiter250 Mililiter white wine250Mililiter
    (Burgundy)
  • gelatine2 Piece2 Piece gelatine2Piece
    (2 flakes)
  • creme Fraiche125 Mililiter125 Mililiter creme Fraiche 125Mililiter
  • meat brew750 Mililiter750 Mililiter meat brew750Mililiter
  • salt At discretion At discretion saltAt discretion
  • black pepper At discretion At discretion black pepperAt discretion
    (freshly ground)

Garnir:

  • vinaigrette sauce At discretion At discretion vinaigrette sauceAt discretion
  • baguette At discretion At discretion baguetteAt discretion
    (hunk of freshly baked baguettes)

Directions:

You've changed the number of portions - include changes in directions!

General:

  • 1.

    Prepare a decoction by boiling the ingredients about 3 hours.

  • 2.

    Strain and leave to prepare the necessary number of jelly.

  • 3.

    Peel and cut the meat into small pieces.

  • 4.

    Prepare the jelly: finely diced garlic and onions frying in lard, add white wine and fry until evaporation.

  • 5.

    Soaked gelatine to add to roux, add the creme fraiche and drained the stock.

  • 6.

    Mix thoroughly and season to taste.

  • 7.

    Fill the container a small amount of jelly, and then put layers: parsley, meat, pour jelly and lay another layer, until all ingredients.

  • 8.

    Cool at least 12 hours.

  • 9.

    Serve with vinaigrette sauce and a piece of fresh baguette.

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