Ham Hock Terrine
Over a year ago
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Ingredients
- 2 Ham Hock
- 1 Large onion, finely chopped
- 2 Sticks Celery Rough Chopped
- 2 Carrots in 2" slices, washed but unpeeled
- 2 Bayleaves and bouquet garni
- 300 mls Dry white wine
- 1 Cup Chopped Parsley
- ½ Cup Grated Carrot
- 2 Tbls Bottled green peppers
- 1 Sheet Gelatine
Accompaniment
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Description
There are many recipies for ham hock, which are very cheap to buy and the end dishes go a long way. The terrines also lok very colourful when served. I like this one
Method
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1
1 Wash the ham hocks and put into a suitable casserole and cover with water, bring to boil and simmer for 5 minutes. Drain and discard water, wasing off any froth etc from the hocks. Replace in the casserole with the initial ingredients, cover with water and bring to boil. Lower heat and gently simmer for 3 hours.
When finished, remove hocks leaving cooking liquid, which will remain hot, separate meat from fat and bones, breaking the meat into bite sized pieces and put into a basin. Mix in the final assembly ingredients and set aside.
Take 200 mls of strained cooking liquid and put into a cup, add the gelatine and leave to disolve. (1 minute or so)
Have ready a terrine dish and line with cling film so that the film generously overlaps the dish. Add the hock mixture and firmly press down. Por over the liqid and make sure the whole thing is saturated. Fold back over the cling film and weigh down the terrine. Foil covered cardboard to the size of the internal dimentions of the dish is ideal and large cans of beer make perfect weights on top.
Chill overnight in fridge and enjoy with a tomato and green salad with plenty of crusty bread.
TIP,
You could add to the terrine any items you like including chicken, game, onions, and especially chilli!
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