Stage 7, Montargis – Gueugnon: Le Tour de France travels from the Loire Valley to Burgundy and French chef Gabriel Gaté speaks to Will Studd about the local cheese. French charcutier, Stéphane Langlois, prepares a ham and herb terrine which is a speciality of Burgundy. Sommelier Christian Maier matches the terrine with a local wine.
2 litres pork stock
1.3 kg salted pork leg, including some skin
60 g gelatine powder
1 litre of clear chicken stock, or water
100 ml red wine vinegar
100 ml chardonnay
1 brown onion, chopped
about ⅓ cup chopped parsley
a little ground white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the pork stock to a simmer. Add the pieces of salted pork leg and simmer for about 2½ hours. The pork is now ham. Drain the ham and cool on a dish.
While the pork is cooling down, whisk the powdered gelatine into the hot chicken stock and mix well until all the gelatine is dissolved. Add the vinegar and wine and allow to cool.
Preheat the oven to 150°C.
Ladle 1 cm of the chicken stock into a 2-litre terrine dish. Add 2 tbsp chopped onion and
2 tbsp parsley.
Cut the cooled ham into 2 cm thick slices and season with a little white pepper. Finely shred the pork skin.
Add a layer of ham slices on top of the stock in the terrine. Ladle in a bit more stock, then sprinkle with 2 more tablespoons of chopped onion and parsley and top with the shredded pork skin.Top with another layer of ham, then ladle in more stock and add 2 tbsp onion and parsley. Top with a final layer of ham and ladle in more stock to cover the ham by almost 1 cm. Lastly, top with the remaining onion and parsley. Bake the terrine in the preheated oven for about 20 minutes.
Remove from the oven and allow to cool, then refrigerate overnight to set.
Turn the terrine out before cutting it into 2 cm slices. It’s often served with gherkins and French bread.