Bacon and Cooked Ham Strips Terrine

Servings 4 pax

List of Ingredients

  • 200 gr cooked ham thin strips
  • 10 slices Bacon
  • 2 laminated leeks
  • 2 tablespoons olive oil
  • 250 gr laminated portobello mushrooms
  • 1 clove of garlic
  • 1 tablespoon fresh thyme
  • 150 ml vegetable broth
  • 2 sheets gelatin
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped tarragon

Preparation

  • Cook the leek in two tablespoons of olive oil, not too hot, for 10 minutes.
  • Sauté the mushrooms in the remaining oil together with the chopped garlic and thyme.
  • Dissolve the gelatin sheets in the vegetable broth.
  • Line the inside of an 18 cm long cake pan with cling film.
  • Line the pan with slices of Primor bacon, partially overlapping to cover the base and sides, leaving the tips of the slices out of the pan to cover the terrine.
  • Place Primor's cooked ham thin strips on the base.
  • Wet with a little broth.
  • Place a layer of mushrooms and sprinkle with aromatic herbs.
  • Make a layer of leek.
  • Repeat this process alternating the layers of ham, mushrooms and leeks, always wetting with a little broth.
  • Close the bowl with the tips of the Primor bacon slices, pressing in order to fill any empty spaces that may exist.
  • Take to the refrigerator at night.
  • Slice and serve.

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