Neven's Christmas at Cashel airs Tuesday 3 and 10 December at 8.30pm.
Ingredients
Serves 6-8
For The Terrine
- 500g leftover Quality Assured cooled ham, shredded
- 1 tbsp olive oil
- 10g butter
- 1 leek, washed trimmed and finely diced
- 2 tbsp chives, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 8 slices of Parma ham
For The Celeriac Remoulade
- 1 small celeriac
- Juice of 1 lemon
- 1 small apple grated
- 1 tbsp wholegrain mustard
- 2-3 tbsp mayonnaise or crème fraîche
- Sea salt and freshly ground black pepper
Method
For The Terrine
1. Place the shredded ham in a large bowl
2. Preheat a non-stick pan over a medium heat and add the olive oil & butter
3. Add in the finely diced leeks and sauté until softened but not browned
4. Transfer to a plate and allow to cool
5. Add the cooled leeks to the shredded ham along with the chives & parsley
6. Using your hands, gently combine everything together
7. Place a large piece of cling film to the size of an A3 piece of paper on a clean work surface (use multiple sheets of cling film if necessary)
8. Place the Parma ham flat on the cling film lengthways ensuring a slight overlap of each slice
9. Pile the mixture along the bottom length of the Parma ham and cling film, leaving about 10cm free on each side.
10. Using the cling film to help roll into a large, tight sausage shape, piercing with a skewer a couple of times to release any air, then put in the fridge overnight.
11. This can be made up to 4 days in advance.
12. To serve, carve the terrine into slices about 2cm thick.
13. Peel off the cling film and put on to plates & serve with the celeriac remoulade.
For The Celeriac Remoulade
1. Peel the celeriac and then coarsely grate or shred into matchsticks on a mandolin.
2. Place the sliced celeriac in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water. Allow to cool slightly.
3. Place in a bowl and add the lemon juice, grated apple and mustard with enough of the mayonnaise or crème fraîche to bind.
4. Season with salt and pepper.
