Ingredients
- 4 gold-strength gelatine leaves
- 1 1/2 cups (375ml) chicken stock
- 1/3 cup finely chopped flat-leaf parsley, plus 2 tablespoons extra chopped parsley
- 360g leg ham, cut into 1cm cubes (to give about 2 cups)
- 500g Perlas potatoes, peeled
- 1/2 cup (150g) mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3 spring onions, finely chopped
- 2 1/2 cups (300g) frozen peas
- 2 tablespoons chopped mint leaves
- Chargrilled bread, to serve
Directions
- Begin this recipe at least 3 hours ahead.
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Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, bring the stock to the boil in a saucepan over medium heat, then remove from the heat. Squeeze the gelatine to remove excess liquid, then add to the hot stock, whisking to dissolve the gelatine. Set aside to cool for 15 minutes. Add the parsley and ham to the stock mixture, then transfer to glass bowl large enough to fit the pea and potato layers on top. Chill for 2-3 hours or until set.
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Meanwhile, cook the potatoes in boiling salted water for 10 minutes or until tender. Drain, cool, then cut into 2cm cubes. Combine in a bowl with mayonnaise, mustard, vinegar and spring onion, and season well with salt and pepper.
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Blanch the peas in boiling salted water for 2-3 minutes until tender. Drain, allow to cool slightly, then place in a food processor with the mint and some sea salt and freshly ground black pepper. Process until smooth. Allow to cool.
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Once the ham layer has set, spread with the pea mixture, then top with potato salad. Sprinkle with extra parsley, then serve with the grilled bread.
Serving size: 4
Recipe courtesy of delicious.com.au