Required fields are marked *. Copyright © 2019 Wiltshire Bacon Co., All Rights Reserved. Chicken terrine with herbs by Michel Roux. Set aside to cool and then strain, Meanwhile, trim and dice all the vegetables into small cubes (the onions can either be left whole, cut into halves or quartered). Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs. Once cooked, allow to cool to room temperature. Fill some jars with the piccalilli and when really cool - cover and seal. Cover with cling film and leave to chill and press overnight, To serve, you can either slice the terrine into 8 portions, or for a more rustic finish - flake the terrine and dish up in piles across each plate. Place all the vegetables into the salted water and leave to soak overnight, Wash the vegetables in plenty of cold running water, strain well and then place into a large bowl, Place the finely chopped chilli, cornflour, tumeric and Dijon mustard into a separate bowl and mix to a runny paste with 150ml of the cold strained pickling vinegar, Bring the remaining 450ml of the vinegar back to the boil in a clean saucepan over a moderate heat and then stir in the paste mixture. https://www.greatbritishchefs.com/recipes/ham-hock-terrine-recipe Cook for 2-3 minutes, stirring continuously, until it thickens, Pour the hot mixture over the vegetables and mix thoroughly. Pile the mixture into the lined terrine and press down firmly. Pork and hazelnut terrine by James Martin. Your email address will not be published. Step 6 Fold the clingfilm over the top of the terrine to completely cover it, and then put something heavy on top to press it down – another tin with a bag of rice in it or something similar should do the trick. Preheat the oven to 160C/325F/Gas 3 Line a large pudding bowl with the bacon, leaving some rashers hanging over the edges. Turn the heat down and gently simmer for roughly 2-3 minutes. Set aside a couple of hours and enjoy every minute of making this impressive terrine 3 hrs . Step 1 Peel and core the apple, and cut into small bite-sized pieces. Bring the reserved liquid from cooking the gammon hock to a simmer (if you haven’t got any, you can just use 250ml of chicken stock), and then add the soaked gelatine and whisk until it has completely dissolved. Cover the top of terrine with a piece of parchment paper or waxed cloth. About 500g cooked gammon hock 1 tbsp capers A handful of fresh parsley, chopped Black pepper 1 Bramley apple 1 tbsp fennel seeds 2 leaves of gelatine 250ml of the reserved liquid from cooking the ham hock, or 250ml of chicken stock. For this rustic pork terrine, the freshness of the parsley and the capers, and the sweet sharpness of the apple make the perfect partners to the rich flavours of the ham. Return the hocks and trotters to the cleaned out pan, Make a bouquet garni with the bay leaves, thyme and the parsley stalks (you could also add some sprigs of tarragon if available), add this to the saucepan together with the coriander seeds, peppercorns and shallots, Pour in the bottle of white wine and 4 tbsp of white wine vinegar, add enough cold water to cover and bring to a simmer. Serve with a dollop of piccalilli and some bread, if you prefer, Potato, parsnip, chestnut and sage terrine, Join our Great British Chefs Cookbook Club. More effort . If you continue to use this site we will assume that you are happy with it. If you do reduce, pass it once again through a clean piece of muslin and into a jug, Peel the skin off the hocks and then shred the ham into nuggets. Slow-braised ham hock in yellow bean sauce, white pepper and five-spice, Ham hock with pea purée and wholemeal bread, Ham hock cooked in pilsner with honey and ginger, For the piccalilli, begin by making the pickling vinegar. Light meals & snacks. 23 ratings 4.7 out of 5 star rating. Give the tin a gentle tap to settle everything inside. Step 4 Soak the gelatine leaves in cold water according to the instructions on the packet, until nicely pliable. Remove the hocks and trotters and discard the water. Step 5 Pour the liquid over the top of the ham mixture, adding just enough to fill up all the little gaps but not so that there’s any lying on the top – you won’t need all of the liquid you’ve prepared. Step 3 Line a loaf tin with clingfilm, leaving plenty hanging over the edge, and fill with the ham hock mixture, pressing down well so there aren’t too many gaps. Your email address will not be published. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Strain the liquor through a piece of muslin into a clean pan, Taste the liquor: if the flavour is not as strong as you like, bring to the boil and reduce, this will intensify the flavour but also increase the saltiness of the liquor, so if you are happy with the flavour of the liquor there is no need to reduce it. Mix well, taste and season with pepper (it should be salty enough already), Line a 1.5 litre terrine with a double layer of clingfilm, leaving some excess draping over the sides. https://www.bbc.co.uk/food/recipes/course_country_terrine_54023 Advertisement. We use cookies to ensure that we give you the best experience on our website. For this rustic pork terrine, the freshness of the parsley and the capers, and the sweet sharpness of the apple make the perfect partners to the rich flavours of the ham. Starters & nibbles. Simmer very gently for approximately 2 hours, or until the hocks are tender and the flesh flakes easily, Leave the hocks to cool in the liquid and then remove and cover with cling film (the trotters can be discarded). The longer you leave the piccalilli - the better it will be, For the ham hock terrine, place the ham hocks, together with the trotters, into a large saucepan and cover with cold water. This ham hock terrine recipe makes a superb rustic starter. Serving with piccalilli is not essential but the pepper, cucumber and courgette in pickling vinegar will add a deliciously zingy accompaniment to cut through the rich flavours of the pork terrine.