About
Make a Ham Hock Terrine with Roseleaf, Edinburgh
-
Cathy P. commented on Ham Hock Terrine
25 Aug 01:05
-
A Bite To Eat published her project Ham Hock Terrine
31 Jul 15:59
You Will Need
-
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:)
Comments
1
Bracelets »
Gifts From The Village Of Shadows Bracelet
2
Charms »
Akuma No Otto Pendant
3
Stud Earrings »
Miraculous Ladybug Earrings
