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HAM HOCK TERRINE RECIPE

This recipe for Ham Hock Terrine has been reproduced courtesy of Walnut Grove Cooking Vacations run by chefs Maynard Harvey and Benedict Haines . . . two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation.

On one of their cooking vacations their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen.

Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people! Like the idea and want to know more then have a look at the web site - www.walnutgrovecookery.com

Ham Hock TerrineIngredients

1 ham hock
2 tbsp gherkins
2 tbsp chopped parsley
2 tbsp chopped capers
reduced ham stock
1/2 lemon
seasoning

Method

  • Gently poach ham hock for 3 hours or until the meat is falling off the bone (make sure it is always submerged - you may need to top up the water.)
  • Remove ham hock and reduce liquid down to a fifth of the original amount - this is used as a setting agent, so pour a tiny bit onto a plate, place in the fridge and see if it has set after about 20 minutes. If it has not set either reduce it further or add a gelatine leaf.
  • Take the ham off the bone and shred the meat, leaving it in reasonably large pieces.
  • Add the lemon juice, chopped gherkins, parsley and capers and pour in the ham stock until it is moist with a slight residue of stock at the bottom of the bowl.
  • Season to taste.
  • Line your terrine mould with cling film, if you are making only half a terrine fill the empty half with tin foil before lining.
  • Place the mixture in the terrine mould, press it reasonably firmly until the liquid rests on top of the mix.
  • Fold the excess cling film over the top and leave in the fridge to set for at least 4 to 6 hours.
  • It is now ready to slice and serve.

Serving Suggestions:

This is a very cheap and easy terrine to make, because it has a rustic feel to it, it's a great lunchtime dish served with crusty bread and homemade chutney. Great to take on a picnic. If you like the flavours of whole grain mustard, try adding a heaped teaspoon at the same time as you mix the ingredients.

Advanced preparation:

This can made up to three days before eating, and is better if made at least a day before eating so the flavours can infuse.

Serves 4


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