The supper bonus / Recipe 08
Bonus 08 of 25 · Cold gelatin main course
Ham White Bean and Kale Supper Terrine
One approximately 6-cup (1.4–1.6-liter) mold; 4 cold main-course portions
Salty ham, soft white beans and squeezed kale become a substantial cold terrine. Unsalted stock matters here: the ham and mustard already bring seasoning. This recipe starts with fully cooked, safely chilled ingredients; their earlier cooking and cooling time is additional.
Active and total times begin with cooked, chilled meat or fish and cooked, chilled vegetables or grain. Preparing and chilling those starting ingredients adds time.
Ingredients
- 1 pound fully cooked ready-to-eat ham (450 g), diced
- ½ cup canned white beans (100 g), rinsed and drained
- 1 cup cooked chopped kale (125 g), squeezed dry
- 2 teaspoons whole-grain mustard (10 g)
- 1 tablespoon cider vinegar (15 ml)
- ¼ teaspoon black pepper
- 3 cups unsalted chicken stock (720 ml), prepared ready-to-use strength
- 3 standard ¼-ounce envelopes unflavored powdered gelatin (21 g total)
- ¼ teaspoon neutral oil (1.25 ml), for wiping mold
Method
- Use fully cooked ready-to-eat ham, follow its opening deadline, and keep it refrigerated. This recipe does not cook raw or cook-before-eating ham.
- Check that every cooked ingredient is at 40°F (4°C) or below and its original storage deadline remains valid through service. Cook any vegetables or grain that are not ready to eat according to their package or until fully tender, drain, cool promptly in shallow containers and refrigerate before weighing the listed cooked amount. Canned beans and jarred vegetables are drained as listed. Measure the empty mold with water, dry it and wipe with the stated oil.
- Pour ½ cup (120 ml) of the measured cold stock into the saucepan. Sprinkle the 21 g gelatin over the surface and leave 5–10 minutes. Add the remaining 2½ cups (600 ml) stock. Warm gently, stirring, to about 120–140°F (50–60°C), until completely dissolved; do not boil. Stir in the listed vinegar or citrus juice, mustard or prepared horseradish if present, and dried spices and pepper. Keep fresh herbs, dried fruit, olives, meat and vegetables cold for the folding step.
- Stand the saucepan in a bowl of ice water, keeping water out of the food. Stir until cool and lightly syrupy, about 15–25 minutes. Fold in the cold meat or fish, vegetables or grain, and any listed fresh herbs, dried fruit or olives. If the pieces sink at once, refrigerate briefly and stir every 5 minutes until they remain suspended; do not let the mixture become firm in the bowl.
- Spoon into the prepared mold, leaving at least ½ inch (1.25 cm) headroom. Cover and refrigerate at 40°F (4°C) or below for at least 8 hours, until firm throughout. Refrigerate excess separately in a covered shallow dish. The 11-hour schedule includes the short assembly and cooling stages plus a generous final chilling allowance; it starts with cooked, cold ingredients.
- For unmolding, dip only the outside in warm water, about 100°F (38°C), for 5–8 seconds. Keep water off the food. Dry the outside, loosen the upper edge gently and invert onto a cold platter. Repeat a brief dip if needed; do not shake forcefully. Cut into 4 portions and serve cold. Serve 4 cold slices with warm roasted carrots and rye bread.
Storage & serving
Cover and refrigerate at 40°F (4°C) or below. Use within 2 days of assembly AND within 3 days of the oldest cooked meat, seafood, rice or vegetable ingredient, or its earlier label deadline. The overnight set counts; assembly does not restart any ingredient clock. Keep cumulative unrefrigerated preparation and service under 2 hours, or 1 hour above 90°F (32°C); discard food exceeding those limits. Do not freeze the finished gel.
Allergens: Check the ingredient labels. Check the actual stock, gelatin source, prepared meat or fish and condiments for additional allergens and cross-contact information. Mustard is an allergen in some countries. Suggested side dishes are separate and have their own allergens.
Cook’s notes
Original retro-inspired recipe developed for this collection; physical kitchen testing is not claimed. The 21 g powdered gelatin binds 720 ml stock and roughly 675 g drained meat, fish and vegetables. Use a measured 2-liter mold for the estimated 1.4–1.6-liter finished mixture and put excess in a separate covered dish. A new gelatin brand may set differently; its plain-liquid benchmark should be 7 g per 500 ml. Serve a cold portion with the separately suggested accompaniments.
A dinner portion, served cold
Serve 4 cold slices with warm roasted carrots and rye bread. The listed side dishes are serving suggestions, not included in the measured mold ingredients or yield. Slice straight from the refrigerator; warming this gelatin dish melts its structure.
Keep kale from releasing water
Squeeze the cooked kale dry, then chop it short. Rinse canned beans gently and let them drain so the binder remains measured stock rather than bean liquid.
Equipment
- Scale, measuring jug and spoons
- Clean knife and board
- Small saucepan and whisk
- Large mixing bowl
- Shallow metal loaf or terrine mold of at least 8½ cups (2 liters), measured capacity, no deeper than 3 inches (7.5 cm)
- Food thermometer
- Shallow cooling containers
- Refrigerator
- Cold serving platter
Variations
- Replace kale with 125 g cooked well-drained spinach.
Gelatin strength
Use unflavored food-grade powdered gelatin whose manufacturer benchmark is 7 g for approximately 2 cups (500 ml) plain liquid. Weigh the gelatin; flavored dessert mix, collagen powder, agar and sheets are not direct substitutes.
Cold dinner service
A gelatin mold is served cold. Its substantial meat portion does not make it shelf stable. Serve the warm accompaniment separately and return the mold to refrigeration promptly.
Mold Magic / free online supper bonus 08. Recipe: https://incoprea.com/mold-magic/bonus-dinners/083-ham-white-bean-and-kale-supper-terrine.html