Ham And Turkey Ring recipe
information
80 Calories per serving
ingredients
3/4 pint (450 ml) vegetable stock
1 tablespoon gelatine
3 oz (90 g) cucumber
3 oz (90 g) cooked ham, diced
3 oz (90 g) cooked turkey, diced
a few endive, radicchio or lettuce leaves
3 tomatoes, cut into wedges
sprigs of watercress
1 tablespoon gelatine
3 oz (90 g) cucumber
3 oz (90 g) cooked ham, diced
3 oz (90 g) cooked turkey, diced
a few endive, radicchio or lettuce leaves
3 tomatoes, cut into wedges
sprigs of watercress
method
1. Heat 4 tablespoons of the stock until steaming and pour into a small basin or cup. Sprinkle in the gelatine and stir well. Stand the basin or cup in a saucepan of simmering water and leave until the gelatine has dissolved.
2. Place a 1 1/2 pint (900 ml) ring mould in the refrigerator to chill.
3. Stir the dissolved gelatine mixture into the remaining stock. Spoon a little of the stock into the ring mould and return to the refrigerator until set.
4. Thinly slice the cucumber. When the stock in the ring mould has almost set, arrange some of the cucumber slices attractively in the setting stock. Return to the refrigerator until the rest of the stock is thick and beginning to set.
5. Spoon a little of the setting stock over the cucumber and cover with a layer of the ham and turkey, spoon over some more stock and refrigerate for a few minutes.
6. Cover with a second layer of cucumber and stock, then turkey and ham and stock. if there is sufficient cucumber, arrange the remaining slices on top and cover with the remaining stock. Chill well for about 3 hours.
7. To serve, dip the mould quickly in hot water, cover with the serving plate and turn upside down. Remove the mould. Decorate the ham and turkey ring with the endive, radicchio or lettuce leaves. pile the tomato wedges in the centre and garnish with sprigs of watercress.
2. Place a 1 1/2 pint (900 ml) ring mould in the refrigerator to chill.
3. Stir the dissolved gelatine mixture into the remaining stock. Spoon a little of the stock into the ring mould and return to the refrigerator until set.
4. Thinly slice the cucumber. When the stock in the ring mould has almost set, arrange some of the cucumber slices attractively in the setting stock. Return to the refrigerator until the rest of the stock is thick and beginning to set.
5. Spoon a little of the setting stock over the cucumber and cover with a layer of the ham and turkey, spoon over some more stock and refrigerate for a few minutes.
6. Cover with a second layer of cucumber and stock, then turkey and ham and stock. if there is sufficient cucumber, arrange the remaining slices on top and cover with the remaining stock. Chill well for about 3 hours.
7. To serve, dip the mould quickly in hot water, cover with the serving plate and turn upside down. Remove the mould. Decorate the ham and turkey ring with the endive, radicchio or lettuce leaves. pile the tomato wedges in the centre and garnish with sprigs of watercress.
serving amount
serves 4
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