Ham hock terrine
Jeremy & Jane Strode
- 5 smoked ham hocks
- 2 carrots, peeled and cut in half
- 2 brown onions, peeled and cut
- in half
- 2 celery sticks, washed and cut
- in half
- 3 bay leaves
- 4 sprigs thyme
- 2 heads garlic, cut in half
- 1 tsp black peppercorns
- 1 tbsp sea salt
- ½ cup flat-leaf parsley, chopped
- ¼ cup salted capers, washed
Place all ingredients except parsley and capers in a large pot. Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone.
Meanwhile line a terrine mould with cling wrap, making sure you have about five centimetres hanging over the sides. Remove hocks from stock and cool. Strain 1.5 litres of stock into a saucepan and boil until reduced to half a litre. Pick meat from cooled ham hocks, discarding skin, bone and gristle. Place a layer of meat in the bottom of the terrine. Sprinkle with parsley and capers and repeat until terrine is full, finishing with a layer of meat. Pour over reduced stock. Fold over the cling wrap and set in the fridge overnight.
The next day, remove terrine by turning upside down and pulling on the cling wrap to release. Peel off wrap and cut into 1.5-centimetre slices with a sharp, hot knife. When terrine slices are at room temperature, serve with grilled bread, pickles and a parsley salad.
Serves up to 10
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