Layer the shredded meat and reserved vegetables into the mould and then press down firmly. https://www.goodfood.com.au/recipes/ham-hock-terrine-20111018-29ubn When they are cooked, remove the vegetables from the liquid with a slotted spoon and set aside. Cling film – This might seem like a lot of cling film, but when it comes to slicing the terrine it will give the support you need to stop the terrine from falling to pieces. Sprinkle the gelatin over the top and leave for one minute. Cover with cold water and a lid. Chop the spring onions and bunched parsley and add to the ham hock along with the capers. Meanwhile, line a 900g loaf tin: lay out a large sheet of cling film on a work surface, then another … And it would be garnished with lettuce and a boiled lobster, its claws draped artfully around. I imagined mine would be enormous, cast in gelatinous splendor from one of those enormous dome-like moulds from the1960s. This recipe features in the Phoenix Helix Recipe Roundtable, Last week, there was a full-page article in the Sunday Telegraph’s Body + Soul – ‘ 8 Cooking…. Equally, at home in a picnic basket, this is delicious served with one of our ‘In a Pickle’ chutneys. I have a special place in my heart for ham hocks. And, despite not following through with the recipe on offer from the good people at Vogue, the idea stuck. About 45 minutes before the meat is done, add the vegetables and cook until they are tender. First of all you need to boil the ham hock in plenty of water, along with the bay leaf, thyme and parsley (you could do this in a slow cooker or pressure cooker if preferred). About 45 minutes before the meat is done, add the vegetables and cook until they are tender. But I haven’t even taken the first step, which would be trolling the thrift stores for the mould. Prep time: 15mins Cooking time: 3 hours Serves: 8 People. Cover with a little more cling film and leave in the fridge to set overnight. Add the vinegar to the remaining cooking liquid and bring to a steady boil for about 1 hour or until it has reduced by at least half. However, it does have fun-loving fruit flavours and hints of oak spice – just what you’ll need with this herby ham hock. I have a special place in my heart for ham hocks. Once this has been achieved the mixture is ready to be spooned into a lined tin. To serve, place the soused vegetables in a pot, or on the side of the plate and serve with a basket of freshly toasted pain de campagne. Mix it well. I love the idea that for very little money you can produce something delicious. Finally pour the stock into the bowl with the ham hock mixture and stir thoroughly until the stock has been absorbed. The remainder can be used in soups or braises. Remove the vegetables from the stock. Pop the ham hocks into a large stockpot with the carrots, leek, onion and parsley stalks. RESOURCES “Christmas is a time when you get homesick — even when you’re home.” – Carol Nelson…, “Yeah, but they’re PURPLE (pants),” Bobby said as if that made some kind of…, “Cookbooks hit you where you live. I have no idea what happened to it. The terrine will keep for up to 6 days in the fridge. BLOG, Wonderful for lunch with a simple green salad. Cool. 7. Joanna Frankham helps you to make lasting diet and lifestyle choices that serve you. Subscribe to delicious. Pour out the cooking liquid, leaving 1.2 litres in the pot. Enter the email address associated with your account, and we'll send you a link to reset your password. Press into your lined loaf tin. Put in the fridge to set overnight. Cooking - This should be simmered not boiled, otherwise the meat will become very tough and the broth will be very cloudy. For the soused vegetables: (can be kept up to two weeks in your fridge) In a large saucepan on a high heat, bring to the boil the water, vinegar, honey, thyme, bay and seasoning. It would just be a pork terrine instead of a ham hock one! © RTÉ 2020. Beautiful with cold ham or bacon sandwiches. Ham Hock Terrine is a traditional French classic that you will still find on most restaurant menus in the summer months. Do you want to comment on this article? Ingredients: Slowly pour in the reduced liquid and allow to settle throughout the mixture. You can be eating the best diet in the world and if you aren’t getting enough quality and quantity sleep it could be for naught!

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