Cured Ham and Asparagus Terrine

Cured Ham and Asparagus Terrine

By Philippe Laruelle

Ingredients

Serves around 8

For a log mould 30 cm

Réf : 3205.30

Neutral Filling

  • 700 g chicken breast
  • 1 Egg
  • Juice of half a lemon
  • 150 g peanut oil
  • 8 g freshly ground salt
  • 2 g freshly ground white pepper

Garnish

  • 1 Bunch of large green asparagus spears
  • 1 bunch of white asparagus spears
  • 6 fine slices of cured ham

Instructions

Making the filling:

Cut the chicken meat into cubes and refrigerate.

Put the chicken in a cooled mixer bowl with the lemon juice. Blend until you obtain a ball. Add the egg, salt and pepper, then allow to thicken by gradually adding the oil. Remove from the bowl.

Refrigerate.

 

Preparing the asparagus:

Peel the white asparagus and cook “à l’anglaise”*. Cool and dry thoroughly with a clean tea towel.

Remove the fibrous parts of the green asparagus and cook “à l’anglaise”*. Cool and dry thoroughly with a clean tea towel.

 

*Cooking “à l’anglaise”: plunge your vegetables in a large quantity of boiling, salted water. Once cooked, plunge into icy water.

 

Assembly:

Line your mould with the slices of cured ham. 

Add a layer of the neutral filling.

Arrange the cooked asparagus neatly, making sure that there is a little filling in between each for consistency after cooking, until the ingredients are used up.

Cover with cling film.

 

Cooking:

Cook in a bain marie or steam oven at 80°C (until 70°C in the centre)

Refrigerate overnight.

 

Plating:

Slice and serve with a herb vinaigrette (mixture of crushed herbs, sherry vinegar, olive oil, freshly ground salt and pepper).

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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