DUO HAM/JARDINIERE in VERRINE
A garden of vegetables flavored with a little mayonnaise associated with ham cooked in “fraying”, a perfect duo for an appetizer, for a picnic.
*cooked ham purchased from an artisan butcher/charcutier promises perfect quality. Buy it in very thin slices in order to “fray” them more easily.
The planter can be made up of several prepared vegetables – peeled, washed and cut into small pieces. All vegetables are prepared in equal quantities. My planter is made up of peas, flat beans, green asparagus tips, spring onions, broad beans, carrots. Once cooked with a little fat (butter, oil or clarified butter) and while it is still lukewarm, just add mayonnaise.
**To make the mayonnaise, mustard, egg yolk and oil must be at room temperature. In a jar, place 1 tsp of mustard + 1 egg yolk and beat with an electric mixer. Add a little oil and beat again until the mayonnaise “sets” and thickens. Continue to add oil little by little until you get a bowl of mayonnaise. Salt and pepper, beat again, it’s ready.
Per person :
2 very thin slices of cooked ham*
1 ladle of vegetable garden
2 tbsp mayonnaise**
For decoration, ½ tsp chopped pickles
Thinly cut the ham into frays. Cool the planter, add 2 tablespoons of mayonnaise, mix and leave to cool. Distribute the jardinière in a verrine, place the ham on top. Decorate and serve.
Nice kitchen to all, Régine