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. The longer you leave the piccalilli - the better it will be, For the ham hock terrine, place the ham hocks, together with the trotters, into a large saucepan and cover with cold water. 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. Your email address will not be published. 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. Light meals & snacks. (Cornichons are small pickled gherkins traditionally served as a condiment with a number of classical French dishes like pâté). Advertisement. Give the tin a gentle tap to settle everything inside. This really simple recipe for cooking Gammon Hock (see also How to Cook Gammon Hock), is a wonderful alternative to traditional pate. Place into a large bowl with the capers, gherkins and parsley. Pork and hazelnut terrine by James Martin. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs. 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). 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 1 Peel and core the apple, and cut into small bite-sized pieces. Fill some jars with the piccalilli and when really cool - cover and seal. Pile the mixture into the lined terrine and press down firmly. Ingredients. We use cookies to ensure that we give you the best experience on our website. 23 ratings 4.7 out of 5 star rating. 49 ratings 4.8 out of 5 star rating. Pour the water into a large bowl and stir in the salt. Step 2 Mix the shredded gammon hock with the stewed apple, capers, chopped parsley and a generous sprinkle of black pepper. Place another pan on top of the terrine to keep it pressed. Starters & nibbles. Place in the fridge to set for at least two hours. 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. Turn the heat down and gently simmer for roughly 2-3 minutes. Refrigerate at least 4 hours (or until chilled) before trying to … Duck & pork terrine with cranberries & pistachios. If you continue to use this site we will assume that you are happy with it. Required fields are marked *. 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. 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. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Copyright © 2019 Wiltshire Bacon Co., All Rights Reserved. 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. 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. 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. 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. Sign up for our newsletter today. 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. 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. 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. Cover the top of terrine with a piece of parchment paper or waxed cloth. 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. Step 4 Soak the gelatine leaves in cold water according to the instructions on the packet, until nicely pliable. 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. Once cooked, allow to cool to room temperature. Wiltshire Bacon Company Trowbridge Wiltshire U.K. Get all the latest information on Recipes, Sales and Offers.

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