james martin rustic pork terrine

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Smoked salmon & avocado terrines. 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. Preheat the oven to 160C/325F/Gas 3 Line a large pudding bowl with the bacon, leaving some rashers hanging over the edges. 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. Set aside to cool and then strain, Meanwhile, trim and dice all the vegetables into small cubes (the onions can either be left whole, cut into halves or quartered). More effort . Cover the top of terrine with a piece of parchment paper or waxed cloth. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Cook for 2-3 minutes, stirring continuously, until it thickens, Pour the hot mixture over the vegetables and mix thoroughly. 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. This ham hock terrine recipe makes a superb rustic starter. Ingredients. Your email address will not be published. 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. 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. 23 ratings 4.7 out of 5 star rating. Required fields are marked *. 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. 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. 49 ratings 4.8 out of 5 star rating. 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. https://www.greatbritishchefs.com/recipes/ham-hock-terrine-recipe Turn the heat down and gently simmer for roughly 2-3 minutes. 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. Remove the hocks and trotters and discard the water. Pork and hazelnut terrine by James Martin. Pour the water into a large bowl and stir in the salt. Advertisement. We use cookies to ensure that we give you the best experience on our website. Turn up the heat and bring to the boil. Step 2 Mix the shredded gammon hock with the stewed apple, capers, chopped parsley and a generous sprinkle of black pepper. Place in the fridge to set for at least two hours. Serve with a dollop of piccalilli and some bread, if you prefer, Potato, parsnip, chestnut and sage terrine, Join our Great British Chefs Cookbook Club. 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. 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. Light meals & snacks. This really simple recipe for cooking Gammon Hock (see also How to Cook Gammon Hock), is a wonderful alternative to traditional pate. Sign up for our newsletter today. Copyright © 2019 Wiltshire Bacon Co., All Rights Reserved. Place all the ingredients into a saucepan over a low heat and allow the sugar to dissolve. Fill some jars with the piccalilli and when really cool - cover and seal. Step 4 Soak the gelatine leaves in cold water according to the instructions on the packet, until nicely pliable. 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). Your email address will not be published. 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. 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. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs. 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. Refrigerate at least 4 hours (or until chilled) before trying to … 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. 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.

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