Recipe Gammon Terrine with Pineapple and Chilli Relish

[Morning Glory]

A great way to use cooked gammon which is ideal for leftovers. I made individual small terrines using mini loaf tins (9.5cm x 6.8cm & 4.2cm deep).

Ingredients (makes two small terrines)

• 60g cooked spiced gammon (see here for recipe)
• 20 g cornichons (chopped)
• A few strips of grilled red or orange pepper (I used ready made from a jar)
• 1 tbsp capers (chopped)
• 1 tbsp parsly (chopped)
• 1/4 pint of unset gelatine

For the pineapple and chilli relish:

• 1 small onion, chopped finely
• 1 tbsp vegetable oil
• 250 g pineapple chopped into small pieces
• 1.2 tsp turmeric
• 1/2 tsp black onion seeds
• 3 tbsp sugar
• 4 tbsp pineapple juice
• Juice of 1 lemon
• Finely chopped red chillies (to taste)
• 1 tsp pectin
• Salt to taste

Method
For the terrine (makes 2 small):

1. Shred the gammon, leaving some small chunks for texture.
2. Mix all the the ingredients together except for the gelatine and pack tightly into terrines lined with cling film.
3. Top with gelatine.
4. Place weights on the top and place in the fridge until set before turning out.

For the pineapple and chilli relish:

1. Cook the onion in the oil until softened.
2. Add all the other ingredients and simmer for 20 mins.
3. Pour into serving containers and leave to set.