Recipe Ham hock terrine : Practical and Delicious

Recipe Ham hock terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ham hock terrine. You are currently reading Recipe Ham hock terrine : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Ham hock terrine requires 10h 50m, cook 3h 30m and serve 6. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This elegant ham hock terrine is impressive at any dinner party.

Ingredients:

11 Ingredients

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  4 ham hocks (see note)
  
  
  


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  1 onion, chopped
  
  
  


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  1 carrot, chopped
  
  
  


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  3-4 thyme sprigs
  
  
  


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  6 whole black peppercorns
  
  
  


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  1 cup (250ml) dry white wine
  
  
  


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  1 cup chopped flat-leaf parsley leaves
  
  
  


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  4 gold-strength gelatine leaves (see note)
  
  
  


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  Mustard, to serve
  
  
  


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  Pickles, to serve
  
  
  


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  Radishes, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Lightly grease a 1-litre terrine. Line with plastic wrap, leaving a generous overhang.
  
  
  


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  Step 2
  
  
  
  
  Place ham, onion, carrot, thyme, pepper and wine in a large saucepan. Cover with cold water and bring to the boil, skimming impurities that rise to the surface. Reduce heat to low, then simmer for 3 hours or until ham is very tender. Leave ham to cool in the pan. Remove ham and discard solids and cooking liquid, reserving 1 cup (250ml) liquid. Remove skin from hocks and flake the meat from the bone - you should have about 1kg of meat. Combine with parsley.
  
  
  


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  Step 3
  
  
  
  
  Strain reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze leaves to remove excess water, then add to the pan. Stir to dissolve, then remove from the heat.
  
  
  


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  Step 4
  
  
  
  
  Pack the ham into the terrine, then slowly pour over the gelatine mixture to completely cover (you may not need it all). Cool, then fold in the overhanging wrap. Chill for 2 hours, then top with thick cardboard cut to fit and weigh down with cans. Chill overnight until set, then keep in the fridge for up to 1 week. Turn out onto a board at the picnic, slice thickly and serve with mustard, pickles and radishes.
  
  
  

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