$ $ $ $ $
• • • • •

Make a Ham Hock Terrine with Roseleaf, Edinburgh

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
  • Step 1

    Braise ham hocks in water with rough chopped veg for 2-3 hours till meat falls off the bone

  • Step 2

    Leave to cool till you can handle then strip meat discarding any of the veg, fat, bone or sinew

  • Step 3

    Line a terrine mould with a triple layer of cling film

  • Step 4

    Sweat off fine cut vegetable in oil till soft but with no colour

  • Step 5

    Combine with the ham adding pepper to taste

  • Step 6

    Compress all the mix tightly into the terrine mould

  • Step 7

    Place in fridge until fully set (overnight ideally)

  • Step 8

    Blanche leek for a minute then refresh in cool water

  • Step 9

    Cut leek lengthways (from top to bottom) with one cut

  • Step 10

    Lay out leaves to make a square with the blanched leek on triple layered cling film

  • Step 11

    Blow torch the outside of terrine to soften and make outside sticky

  • Step 12

    Roll terrine on the leek square to full cover outside

  • Step 13

    Cut the terrine into 1cm thick slices (taking care to remove any cling film)

  • Step 14

    We serve up with a prune anise puree & pickled girolles
    (but a good chutney & oatcakes are good too:)

Made this project? Share your version »


Cathy P.
Cathy P. · Lexington, Kentucky, US
Sounds delicious!
Square 2021 07 15 050034 dsc03911

More Projects