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. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs. More effort . 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. 23 ratings 4.7 out of 5 star rating. 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). 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). 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. 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. Slowly pour in the liquor, enough to just cover the meat – tapping down well as you do so to ensure it is spread throughout the terrine. Your email address will not be published. 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. Duck & pork terrine with cranberries & pistachios. Your email address will not be published. Pile the mixture into the lined terrine and press down firmly. 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. Place all the ingredients into a saucepan over a low heat and allow the sugar to dissolve. Once cooked, allow to cool to room temperature. 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. Fill some jars with the piccalilli and when really cool - cover and seal. Turn up the heat and bring to the boil. 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. 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. https://www.greatbritishchefs.com/recipes/ham-hock-terrine-recipe Place into a large bowl with the capers, gherkins and parsley. Advertisement. If you continue to use this site we will assume that you are happy with it. There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. 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. Step 2 Mix the shredded gammon hock with the stewed apple, capers, chopped parsley and a generous sprinkle of black pepper. Refrigerate at least 4 hours (or until chilled) before trying to … Ingredients. Starters & nibbles. Smoked salmon & avocado terrines. Chicken terrine with herbs by Michel Roux. Copyright © 2019 Wiltshire Bacon Co., All Rights Reserved. The end result looks great and makes a lovely lunch or starter, served with French bread and cornichons. This ham hock terrine recipe makes a superb rustic starter. 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. Pack the mixture in a terrine or loaf pan (pushing down on the mixture to remove any air pockets) and cook in a preheated 350F oven for 12 to 15 minutes. 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. 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. Place another pan on top of the terrine to keep it pressed. (Cornichons are small pickled gherkins traditionally served as a condiment with a number of classical French dishes like pâté). Simmer in a small saucepan with the fennel seeds and enough water to cover, for about ten minutes, and then drain and discard the seeds. 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. https://www.bbc.co.uk/food/recipes/course_country_terrine_54023 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.