Ham And Herb Terrine - cooking recipe

Ingredients

2 tbsp powdered gelatin
2 1/8 cups vegetable stock
1/4 lb carrots, peeled and very finely diced
4 tbsp capers, drained, rinsed and chopped
2 tbsp fresh chopped chervil or tarragon, plus extra sprigs, to garnish
1 tbsp fresh chopped parsley
1 tbsp fresh chopped chives
14 oz thinly sliced ham

Preparation

Soak the gelatin in cold water for 10 mins. Meanwhile, bring the vegetable stock to a boil then strain through a fine-holed sieve into a heatproof bowl. Remove the gelatin from the cold water, add to the hot stock and stir until dissolved. Leave to cool for 10-15 mins. Boil the diced carrots in a pan of simmering water for 4-5 mins until tender. Drain and refresh under cold running water. mix with the capers and chopped herbs.
Sprinkle a 2 lb loaf pan (8.5 x 4.5bx 2.5 inch) with cold water then line the base and up the sides with plastic wrap. Place a layer of sliced ham in the base of the pan, cutting the slices to fit if needed. Scatter over some of the carrot and herb mix then spoon over a layer of the stock to just cover. Place the pan in the freezer for about 10 mins or until the gelatin has just set.
Layer the ham, carrot mixture and stock until everything has been used up. You will have about 6 layers of ham. Place the pan in the fridge and chill overnight until completely set. Gently turn out onto a platter and served garnished with the chervil sprigs.