Terrine
- 2 small ham hocks, approx 1kg
- Small handful parsley, chopped
- 1 sheet gelatine
- 1-2 Pigs trotters (optional, will give better flavour and natural gelatine)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 large onion, chopped
- 2 bay leaves, fresh or dried
- 6 thyme sprigs
- 3 star anise
- 6 whole peppercorns
Piccalilli
- 450g each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
- 340g coarse rock salt
- 750ml/1¼ pint white malt vinegar
- 1 tbsp each English mustard powder, ground ginger and ground turmeric
- 1 tbsp whole yellow mustard seeds
- 2 cloves garlic, chopped
- 175g light muscovado sugar
- 2-3 tbsp cornflour
Method
- Put the ham hocks in a large pan with the herbs, onions, peppercorns and trotters. Cover completely with cold water. Put pan onto boil, when it reaches boiling point skim off any fats from the top of the pan and reduce the heat to a simmer, this will give you a clearer stock when finished. Cook for 2-3 hours, with about 45 minutes left add the carrots and celery diced. Drain the liquid off but make sure you keep this liquid. Leave to cool in the pan.
- Line a terrine mould with clingfilm, leaving enough hanging over the edges to fold over the bottom of the terrine.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the cooked vegetables. Press the mixture into the prepared terrine.
- Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices.
For the piccalilli – Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
- The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
- Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
- Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
- Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into kilner jars, or any air tight containers. Flavour develops over time but good to eat straight away.
- Serve the piccalilli with the ham hock terrine, with some warm toasted bread and fresh herbed salad.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website.
Craig can be contacted by phone on : 07845 083 793