Change ). I told her I had never eaten home-made saucisson before. Season to taste, if needed. Place the ham hock or pigs’ head into cold water and bring to the boil. 4-5 bay leaves. Chop the pork meat into cubes, removing any tough pieces of fat or skin. Bake in a 350° oven until a thermometer inserted in center of terrine reaches 155° (or terrine is no longer pink in center; cut to test), about 1 hour. Once cooked, take the terrine from the oven and place a piece of tinfoil on top. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or closed sandwiches. Create a free website or blog at WordPress.com. It should be said that the French have wonderful ways of preparing and serving eggs, but I don’t think they would be able to look past this hearty terrine. Nana said that sounded like an awful lot of hard work and wouldn’t we be better off serving our lunch guests a nice egg. Last weekend, to overcome the winter blues and take a trip down French memory lane, we had a go at another terrine. Last year when I was teaching English in France I was sometimes invited to the end of term apéro hour. Nana leads a quiet life now and our family’s francophile habits seem quite exotic to her. Put 4 sprigs of parsley to one side, then pick and finely chop the rest. Pour 1/4 cup consommé into a 1- to 2-quart pan. Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly. She sliced this salami into fine chips and we gently tore off the white skin. Add salt to taste. Change ), You are commenting using your Google account. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. 1.5kg of mixed pork cuts (we used a shoulder and a fillet) Cover and chill until consommé is firm, at least 1 1/2 hours. 1/4cup cream Trim and chop the leek, peel and roughly chop the onion and carrot. large knob of butter (think French proportions) of Sunset Publishing Corporation. We thought it needed a few improvements; more seasoning, and dare I say it, a little more fat. Use of this site constitutes acceptance of our, 2 cloves garlic, peeled and pressed or minced, 1/2 cup shelled salted roasted pistachios, 1 envelope (about 2 1/2 teaspoons) unflavored gelatin. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. Or three. Remove tinfoil and weights and refrigerate. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Mince the chicken livers, the lardons and the duck fat. Once seasonings are to your taste, lay the bay leaves in the bottom of a loaf or pie dish. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Cook and leave to cool before shredding off 400g of meat from the cheeks. ( Log Out / Pre-heat oven to 180°C. https://www.jamieoliver.com/recipes/pork-recipes/ham-hock-terrine For the very best flavours, make a few days ahead and keep refrigerated. Your daily value may be higher or lower depending on your calorie needs. Please wait a few minutes and refresh this page. Scrape off and discard any solid fat from meat. French Pork Terrine Based loosely on Jamie Oliver’s recipe. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. Copyright © 2020 Sunset Publishing Corporation. Uncover and let cool at least 1 hour. slosh of brandy ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 kg higher-welfare ham hock or 1 pig’s head, 1 leek, 1 onion, 1 carrot, ½ a bunch of fresh-flat leaf parsley, 1 fresh bay leaf, 150-250 g dried apricots, 200 g cooked higher-welfare pork (or ham if using a pig’s head), 1½ sachets gelatine (or enough to set 1 litre of stock, according to packet instructions). Error: Twitter did not respond. ( Log Out / Change ), You are commenting using your Twitter account. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender. If you’re feeling game, get one from your butcher. Add water from time to time to ensure that the meat is always covered. * Percent Daily Values are based on a 2,000 calorie diet. Heat the oil in a medium pan and gently cook the onion for 10min until softened. Stir in thyme, coriander, allspice, and white pepper. Slice terrine crosswise in casserole; use a wide spatula to lift out slices. 1 small bunch thyme, coarsely chopped Place butter in a frypan on medium heat. Stir in pistachios. Remove 1 litre of stock and, in a separate pan, dissolve the gelatine in this stock over low heat. French Pork Terrine Hi, how many people will this recipe serve as an apetiser? In a 10- to 12-inch frying pan over medium-high heat, stir butter, onion, and garlic often until onion is limp, 5 to 7 minutes. “This next-level Sunday roast is well worth the wait – just try to resist that perfect crackling. The saucisson was mild and still tender, a slightly smoky, sweet taste.