Three-Vegetable Ham Loaf
|Zucchini||10 1⁄2 Ounce (Courgettes)|
|Baby carrots||1⁄4 Pound|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Petits pois||1 Can (10 oz)|
|Cooked ham||1 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Shallots||2 , chopped|
|Celery stick||1 , cut into matchstick strips|
|Chopped tomatoes||1 Pound|
|Dried thyme||1⁄4 Teaspoon|
|Dry white wine||4 Tablespoon|
|Olive oil||2 Tablespoon|
Rinse and top and tail the zucchini (courgettes) and cut into long strips.
Put these in a dish with 3 (2) tablespoons of water.
Add salt and pepper.
Cover and microwave on HIGH for 3 minutes.
Scrape the carrots and cut into matchstick (julienne) strips.
Put the strips in a dish with 3 (2) tablespoons of water.
Cover and microwave on HIGH for 6 minutes.
Put the vinegar in a cup and sprinkle the gelatin (gelatine) over.
Leave to swell for 2 minutes, then dissolve in the micro wave oven for 1 minute on LOW.
Drain the petits pois.
Remove the rind and fat from the ham and cut it into small pieces.
Puree in a food processor.
Add the egg whites one at a time, the oil, vinegar and gelatin (gelatine) mixture, liquidizing as you do so.
Taste and adjust seasonings.
Line the base of a cake mold (mould) with non-stick parchment (greaseproof paper) and oil lightly.
Spread a layer of ham mousse in the base of the mold (mould), followed by a layer of zucchini (courgettes), and a layer of ham mousse.
Spread a layer of carrots, followed by another layer of ham mousse and a layer of petits pois.
Finish with a covering layer of ham mousse.
Press well down.
Cover and chill in the refrigerator for 8 hours.
To make the sauce, put the shallots, celery strips, celery leaves and chopped tomatoes into a bowl.
Add the thyme, sugar, white wine, olive oil and salt and pepper to taste.
Cover and microwave on HIGH for 5 minutes.
Discard the celery leaves and puree the vegetables in a food processor.
Taste and adjust seasoning.
Keep the sauce in the refrigerator until just before serving.
Turn out the ham loaf on to a serving dish.
Pour the sauce into a sauceboat