Page 157 - YC Cooking School

10. Place equal amounts of the chopped ham and parsley into your terrine moulds and

then fill the moulds up with the reduced liquid.
11. Leave in the fridge overnight to set.
12. Turn the terrines out by gently dipping the moulds into hot water.
13. Serve with a drizzle of mustard dressing and some toasted sourdough bread.

For the honey and mustard dressing

1. Combine the Dijon and whole grain mustards, egg yolk and orange juice.
2. Slowly add the oil, whisking continuously as you go until all the ingredients are

combined.
3. Thin out to a pouring consistency by adding more orange juice if necessary.
4. Add the honey and season to taste with salt and freshly ground pepper.

© Recipe copyright of Peter Goffe-Wood

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