Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing
by Matt Weedon
Return to Recipe
Print
Ingredients
Fresh Meat
1 whole corn-fed chicken, ready for roasting (1kg in weight)
Delicatessen
1 smoked ham hock
10 slices of Parma ham
Fruit & Vegetables
1/4 onion
1 carrot
1/2 bulb of garlic
2 tbsp of gherkins, chopped
2 tbsp of shallots, chopped
1/2 lemon, juiced
200g of girolles, cleaned
baby red chard
Salad & Fresh Herbs
2 bay leaves
4 tbsp of tarragon, chopped
rocket, small leaves
watercress, leaves only
red leaf lettuce, small leaves only
Oils & Vinegars
1 dash of oil
277 dashes of malt vinegar
250ml of olive oil
500ml of rapeseed oil
Dairy
100g of unsalted butter
Store Cupboard
3 gelatine leaves
sea salt
3 large egg yolks
1 tbsp of Dijon mustard
1 pinch of caster sugar
83g of runny honey
2 tbsp of wholegrain mustard
1 pinch of salt
Spices & Dried Herbs
freshly ground black pepper
Beverages
200ml of water