jambon persillé Maison Lefranc

Épinglé sur Recette

Step 1. Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. Cover, bring to a boil and reduce to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes.

Food in Burgundy Mary Anne's France

Jambon persillé is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tribes from Burgundy were great charcutiers, and the Roman army, who arrived in Burgundy later, introduced.

Jambon persillé http//www.njam.tv/recepten/jambonpersille HAPJES

The Country Cooking of France. Half of the charm of Burgundian parsleyed ham is its color, a brilliant mosaic of pink meat set in a shimmering green aspic of white wine. My local charcutier adds lots of finely chopped shallot and a touch of garlic to the mold, and I have done the same here. I think you will like the piquant contrast of salty.

jambon persillé Maison Lefranc

Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat. Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts. Alternate layers of parsley and ham in a large bowl.

Jambon Persillee, Chex Guy, Dijon Yummy, Chex, Dijon

Method: 1, Put the ham hocks in a large pan and cover with water. Bring to the boil and simmer for one hour. 2. Skim all the grotty foam off the surface of the water and drain the ham hocks. Rinse the pan and recover with cold water. Add the onion, thy e, rosemary and bay leaf and bring to a gentle boil.

Terrine de jambon persillée Recette Jambon persillé, Recettes de

LA RECETTE CI-DESSOUS 👇Le jambon persillé de Jean-François MitancheyPour 10 personnes Temps de préparation : 45 minutesTemps de cuisson : 4 heuresTemps de r.

Jambon persillé 200g Allo Viandes

Jambon persillé. Le jambon persillé est une recette bourguignonne que l'on sert généralement au moment de Pâques depuis le XIVème siècle. Pour sa réalisation on peut utiliser différentes parties du cochon, comme le jambonneau, les pieds de porc ou l'épaule (la palette). C'est un plat que l'on peut servir comme entrée.

» Terrine de jambon persillée ProtéinesGourmandes Jambon persillé

Cuisson : 3 h. Étape 1. La veille : mettre le jambon à dessaler à l'eau froide. Étape 2. Le lendemain : couvrir le jambon d'eau froide, puis porter à ébullition. Étape 3. Egoutter, jeter l'eau, remettre dans la casserole avec jarret de veau, vin, bouquet garni, estragon, carotte, oignon, poireau, poivre. Étape 4.

Jambon persillé Boucherie Thierry

Step 1. Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight. Step 2. Dice half the ham, including all fat.

Jambon persillé

Bring to a simmer and maintain the simmer for three hours. The ham will become falling-apart tender. Shred the ham as for pulled pork. Store it in a plastic bag or in a covered bowl in the refrigerator. Strain the wine-stock into the ham-bone stock, along with the vinegar. Strain the stock into a clean, somewhat narrow vessel and let it cool.

jambon persille Maison Bertin

black pepper. In a large pot, bring all the ingredients for the broth to a boil. Then put in the meats with enough additional water to cover them by about an inch (2 or 3 cm). Bring the pot to a simmer, adjusting the heat so the liquid maintains a steady, very low bubble. Cook the ham until the meat is very tender and the skin and the feet have.

Épinglé sur Entrées

Soak the ham hocks in cold water for 15 minutes to remove any blood and off flavors. (If using salted ham hocks, they need to soak for much longer and the water needs to be refreshed a few times.) Discard the soaking water. Put the ham hocks in a stock pot with the onion, carrots, and leeks. Add the white wine.

Jambon persillé Le blog de Gilles Pudlowski Les Pieds dans le Plat

The Hirshon Burgundian Jambon Persillé. Citizens, jambon persillé (parsley ham) is a classic dish of the French province of Burgundy and an old-school recipe beloved by savvy customers in delis and bistros throughout France. It is a molded dish, a terrine of strips or cubes of cooked ham and chopped parsley held together with a meat-wine gelatin.

Épinglé sur Porc

Give the parslied stock a vigorous stir, and fill the terrine about ¼ of the way with the stock. Place in refrigerator and chill until stock is firm. Now lay out about half the boneless meat on a counter, and smash it with the bottom of a heavy pan. You want whole pieces of meat, but the jambon persillé tastes better if the meat has "pores.


Transfer the ham to a cutting board and strain the poaching liquid into a clean container. Chop the parsley very fine. Ladle ½ cup [125 ml] of poaching liquid into the bottom of a 1½-liter (6-cup) terrine and sprinkle over it about 1 tablespoon of the chopped parsley. Pull the ham into shreds and put a layer on top of the parsley and poaching.

Jambon persillee 0_2012 11 16_8437 lamiacucina Flickr

Time: 2 hours, plus overnight chilling and 6 hours' refrigeration. 4 cups chicken stock 1½ cups dry white wine 1 onion stuck with 2 cloves 1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied.

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