Measure 300ml cooking stock, put into a saucepan and warm through.Squeeze out the excess water from the gelatine,then drop the leaves into the cooking stock, off the heat. Soak the gelatine in cold water until soft. Most hams today tend not to be over salty and do not need soaking, but to be on the safe side you can soak the ham hocks for several hours before starting, if you have time. It has been some time since I last made a terrine so I decided I would give it a go. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. I don’t like meat jelly as such but there is just enough in this to hold the meat together. Off I went to the local butchers to buy my ham hocks (a cured bone in ham from the lower part of the rear leg) which were selling two for £5. Country terrine. I used to really like it except for when I found really fatty bits in the jelly! All the fatty bits are discarded in this recipe so yes it is nice and lean. Now that is what I call a bargain. Meat in jelly is very popular in Poland, at least it was when I was a child, though it was made in small bowls rather than a large tin. When we are in Suffolk at the weekend we often eat out in one of the many local pus that serve excellent food. There is no need to chop the meat. You may not need all of it. Allow to cool. Remove hocks from stock and allow them to cool slightly. What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, and then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness. Squeeze out the excess water and stir into the hot stock. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. I’m seriously thinking of making it this Christmas instead of my more usual glazed gammon. Makes approximately 1kg loaf tin of terrine. Carefully fold over the overhanging cling film to seal in the terrine. I love Ham Hock,so tasty!Sounds fab with Mr.B’s chutney!Double yum!xx. To make the terrine takes a bit of time, but most of that is cooking and setting so its not too hands on and is really quite easy. Soak the gelatine in plenty of cold water for about 5 minutes. But wait there’s more – those juices we cooked the meat in and all the nasty bits are going to be further rendered to make stock …. Then you can slice the terrine into 16 equal slices with a wet knife blade. Packed with flavour and very economical too, I can see why it seems to have become a favourite on casual dining menus. Finally lay out Prosciutto slices just overlapping each piece","Add the hock meat mixture, and wrap the prosciutto back over the terrine, and finally wrap the cling wrap over the top of the prosciutto. To serve, Turn out onto a serving plate and decorate with some chopped gherkins and parsley. Replies to my comments The salt will become more concentrated once reduced. Remove the ham from the pan and set aside. Add the onion, celery, bay leaves, thyme, peppercorns, coriander, cumin seeds and vinegar. Use the dropdown above to be notified of followup comments via e-mail. Slowly pour the stock into  the tin. Put the ham hocks into a large saucepan, with the carrots, celery sticks, onion and peppercorns. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. It’s perfect as a base for a risotto … except well rice has too many carbs, so you’ll have to do a cauli-otto. Now you can stay up to date with all the latest news, recipes and offers. Quarter the cornichons lengthways, then roughly chop. Bring to the boil, then reduce the heat and cook uncovered for about 3 hours until the meat is very tender and starts to fall off the bone. Allow the stock to cool. Take the leaves off the parsley stalks and roughly chop the leaves. Add Chicken Stock (we store ours as ice cubes) and/or hot water to cover and cook for 4-6 hours or until the ham meat is falling off the bone. Why not subscribe to  Recipes Made Easy for my weekly newsletter. We'll use the clingwrap later to extract the terrine in one piece. Put the extracted meat in a bowl and let it cool down. please click this link to activate your account. Spray coconut oil into a terrine dish, and line with clingwrap using the oil to hold the clingwrap to the dish. Ham hock & mustard terrine. Cover with cling film and chill overnight. Ham, Butter, Parsley, and Mustard - these flavours go together so well. Transfer the cooled stock back into the measuring jug and carefully pour into the loaf tin. Put into a large bowl. If you’re unsure of the saltiness of the ham hock, cut off a little piece of the raw ham and cook in boiling water until tender, then taste. Line a 900g (2lb) loaf tin with cling film. Remove the hocks, then … Yes perfect for Christmas which is why I’m thinking of forgoing the usual gammon. }); Add the hock meat mixture, and wrap the prosciutto back over the terrine, and finally wrap the cling wrap over the top of the prosciutto. ","Spray coconut oil into a terrine dish, and line with clingwrap using the oil to hold the clingwrap to the dish. This is a part of the animal that has a lot of skin and other connective tissue like ligaments and tendons and very little meat. But when cooked for hours low and slow the collagen turns into gelatine and is delicious and unctuous. Place in a large bowl. Put in the fridge to set overnight. Best made the day before required as you need time for it to cool and set. ","You can use the cling wrap to easily pull the terrine from it's mold, though you may need to warm the outside so the coconut oil spray we put in liquefies. If we order a starter one of my favourites, which I often see now, is Ham Hock Terrine. I would love to know how you got on – Tag me on Instagram or Twitter, « Craquelin Choux Buns with Brandied Apples and Cream. All Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. Your email address will not be published. I love ham hock but haven’t been able to find any! Enter the email address associated with your account, and we'll send you a link to reset your password. Strain the liquid … Next it’s packed into a loaf tin or terrine dish along with some additional flavourings and set with a little jelly made from the stock. Required fields are marked *. Wet the inside of the loaf tin, then fit in the cling film, leaving at least 10cm excess overhanging all around. ","Add Bay Leaves, Thyme, Chopped Onions, Chopped Carrots (in the photo I am using frozen carrot puree), Chopped Celery and stalks of the Parsley. Meanwhile, line a 900g loaf tin: lay out a large sheet of cling film on a work surface, then another sheet slightly overlapping the first. Then you can slice the terrine into 16 equal slices with a wet knife blade.

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