Ham Terrine With Fried Potatoes - cooking recipe

Ingredients

2 None red onions, peeled and finely diced
10 oz carrots, peeled and finely diced
1 1/2 bunches radishes, sliced thinly
10 oz cooked ham, cut into cubes
1 bunch chives, cut into rings
1 bunch parsley, finely chopped
2 tbsp powdered gelatin
2 1/2 cups vegetable stock
1 tbsp sugar
5-6 tsp white wine vinegar
3 1/3 lbs potatoes
4 tbsp ghee
2 None onions, peeled and chopped
5 oz bacon, cut into lardons
2 None medium eggs
1 cup mayonnaise
1 cup full fat yogurt
7 oz pickles, drained and finely chopped

Preparation

Mix the red onions, carrots, radishes and ham in a bowl. Add the chives and the parsley, reserving some for garnishing, and season to taste. Spoon the mixture into clean, sterilized jars.
Soak the gelatin according to package instructions. Meanwhile, heat the stock in a saucepan. Add the gelatin to the stock, stirring until the gelatin dissolves. Season the stock with salt, sugar and 3-4 tbsp vinegar, then pour into the jars. Seal the jars and refrigerate for about 6 hours.
Cook the potatoes in boiling, salted water for about 20 mins. Drain them and rinse under cold water, then allow to cool. Cut into slices. Heat ghee in a large non-stick frying pan and fry the potatoes, turning, for about 10-20 mins until golden brown. Add the onions and the bacon lardons and cook for 10 mins. Season to taste.
Meanwhile, place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 minutes, drain, then run under cold water. Peel while warm. Allow to cool completely, then chop.
To make the dip, mix the mayonnaise and yogurt in a bowl. Stir in the eggs, pickles and 1-2 tablespoons of vinegar, and season to taste. Serve the terrine in its jar with the fried potatoes and dip on the side.