About
Make a Ham Hock Terrine with Roseleaf, Edinburgh
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Cathy P. commented on Ham Hock Terrine
25 Aug 01:05
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A Bite To Eat published her project Ham Hock Terrine
31 Jul 15:59
You Will Need
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Step 1
Braise ham hocks in water with rough chopped veg for 2-3 hours till meat falls off the bone
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Step 2
Leave to cool till you can handle then strip meat discarding any of the veg, fat, bone or sinew
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Step 3
Line a terrine mould with a triple layer of cling film
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Step 4
Sweat off fine cut vegetable in oil till soft but with no colour
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Step 5
Combine with the ham adding pepper to taste
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Step 6
Compress all the mix tightly into the terrine mould
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Step 7
Place in fridge until fully set (overnight ideally)
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Step 8
Blanche leek for a minute then refresh in cool water
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Step 9
Cut leek lengthways (from top to bottom) with one cut
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Step 10
Lay out leaves to make a square with the blanched leek on triple layered cling film
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Step 11
Blow torch the outside of terrine to soften and make outside sticky
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Step 12
Roll terrine on the leek square to full cover outside
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Step 13
Cut the terrine into 1cm thick slices (taking care to remove any cling film)
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Step 14
We serve up with a prune anise puree & pickled girolles
(but a good chutney & oatcakes are good too:)
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