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. Place another pan on top of the terrine to keep it pressed. Smoked salmon & avocado terrines. Turn the heat down and gently simmer for roughly 2-3 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. 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. Your email address will not be published. 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). This really simple recipe for cooking Gammon Hock (see also How to Cook Gammon Hock), is a wonderful alternative to traditional pate. 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. 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. Copyright © 2019 Wiltshire Bacon Co., All Rights Reserved. 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. Pile the mixture into the lined terrine and press down firmly. 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. Cook for 2-3 minutes, stirring continuously, until it thickens, Pour the hot mixture over the vegetables and mix thoroughly. Light meals & snacks. Remove the hocks and trotters and discard the water. Step 1 Peel and core the apple, and cut into small bite-sized pieces. Give the tin a gentle tap to settle everything inside. Refrigerate at least 4 hours (or until chilled) before trying to … This ham hock terrine recipe makes a superb rustic starter. Wiltshire Bacon Company Trowbridge Wiltshire U.K. Get all the latest information on Recipes, Sales and Offers. 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. Ingredients. 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. 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. Duck & pork terrine with cranberries & pistachios. Pour the water into a large bowl and stir in the salt. Required fields are marked *. Place in the fridge to set for at least two hours. (Cornichons are small pickled gherkins traditionally served as a condiment with a number of classical French dishes like pâté). Once cooked, allow to cool to room temperature. 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. 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. Your email address will not be published. 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. 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. Set aside a couple of hours and enjoy every minute of making this impressive terrine 3 hrs . If you continue to use this site we will assume that you are happy with it. Advertisement. Place all the ingredients into a saucepan over a low heat and allow the sugar to dissolve. Turn up the heat and bring to the boil. The end result looks great and makes a lovely lunch or starter, served with French bread and cornichons. Pork and hazelnut terrine by James Martin. Chicken terrine with herbs by Michel Roux. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs. 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. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. 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.

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