Potted ham with mashed peas and potato salad

Recipes / Salads

This interesting potato salad with potted ham is ideal as an accompaniment to a main meal or take it with on your next picnic.

Recipe «Potted ham with mashed peas and potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 4 gold-strength gelatine leaves, 1 1/2 cups Massel chicken style liquid stock, 1/3 cup finely chopped flat-leaf parsley, plus 2 tbsp extra chopped parsley, 360g leg ham, cut into 1cm cubes, 500g kipfler potatoes, peeled , 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar , 3 spring onions, finely chopped, 2 1/2 cups frozen peas, 2 tbsp chopped mint leaves, Chargrilled bread, to serve.

Ingredients:

  • 4 gold-strength gelatine leaves 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1/3 cup finely chopped flat-leaf parsley, plus 2 tbsp extra chopped parsley 
  • 360g leg ham, cut into 1cm cubes 
  • 500g kipfler potatoes, peeled 
  • 1/2 cup mayonnaise 
  • 1 tbsp Dijon mustard 
  • 2 tbsp white wine vinegar 
  • 3 spring onions, finely chopped 
  • 2 1/2 cups frozen peas 
  • 2 tbsp chopped mint leaves 
  • Chargrilled bread, to serve 

Instructions

  1. Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, bring the stock to the boil in a saucepan over medium heat, then remove from the heat. Squeeze the gelatine to remove excess liquid, then add to the hot stock, whisking to dissolve the gelatine. Set aside to cool for 15 minutes. Add the parsley and ham to the stock mixture, then transfer to glass bowl large enough to fit the pea and potato layers on top. Chill for 2-3 hours or until set.
  2. Meanwhile, cook the potatoes in boiling salted water for 10 minutes or until tender. Drain, cool, then cut into 2cm cubes. Combine in a bowl with mayonnaise, mustard, vinegar and spring onion, and season well with salt and pepper.
  3. Blanch the peas in boiling salted water for 2-3 minutes until tender. Drain, allow to cool slightly, then place in a food processor with the mint and some sea salt and freshly ground black pepper. Process until smooth. Allow to cool.
  4. Once the ham layer has set, spread with the pea mixture, then top with potato salad. Sprinkle with extra parsley, then serve with the grilled bread.