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A terrine is an excellent dish to have in your fridge ready for impromptu entertaining. It makes a delicious light lunch or can be served as a starter. I like to serve it with soda bread – this is such a simple bread to make and doesn’t require proving.

 

Ham Hock terrine

Makes a 1kg loaf 

2 large ham hocks, about 1.2kg each

1 large onion

2 carrots

2 sticks celery

A handful parsley stalks

2-3 bay leaves

2-3 thyme sprigs

A large sprig fresh rosemary 

1 bulb of garlic

2 tbsp dry sherry

1 finely diced carrot sauted in butter

4 sheets gelatine or 1 sachet gelatine crystals

2-3 tbsp chopped baby gherkins

3 tbsp chopped fresh parsley

 

Start the night before by soaking the hocks in cold water. The following day, drain and place in a large stock pot. Cover with cold water and bring to the boil. 

 

Roughly chop the vegetables and add to the pot along with the herbs, and garlic.

 

Bring the hocks to a simmer and cook for around three hours until tender. Take one of the hocks out and if it is loosening from the bone it will be ready. Skin the hocks and pull the meat fibres away and shred. You should end up with about 800g meat – make sure that the fat is removed. Press the meat bundles as flat as possible with your thumb and finger. You are looking for long flat shreds.

 

Strain off 600ml of the stock and pour through a sieve. Chill the stock so any fat settles on the top and can be removed easily. 

 

Return the stock to the pan and bring back to the boil. Remove from the heat and add the sherry.

 

Whilst the stock is on, soften the gelatine sheets in enough cold water to cover for a few minutes, then drain ensuring there isn’t any excess water. Add the gelatine to the stock pot and stir until the gelatine has melted, you can now remove from the heat and allow to cool. As it cools it will thicken.

 

In the meantime mix the shredded hock in a mixing bowl with the chopped parsley, chopped baby gherkins and the sautéed diced carrots pour in about half of the stock and mix through, season with a touch of pepper only as the stock will provide the salt.

 

Layer the 1litre mould or 1kg loaf tin with cling film patting it out evenly to all the corners with enough length in mind to fold over the mixture.

 

Layer the mixture press firmly to level, then slowly pour over the rest of the stock. You may not need much more of the liquor. Cover with the excess cling film and chill in the fridge with a board on top or something else that will cover it to weigh it down.

 

Allow to chill over night. Once ready to use flip the tin upside down and gently remove. Carve in slices and serve.

 

 

Serve with red onion marmalade or piccalilli and soda bread.

 

Soda Bread

 

340g S R Flour

1 tsp Bicarbonate of Soda

1 tsp Cream of Tartar

Pinch of salt

285 ml milk

120g natural yoghurt 

Mix the last two ingredients together.

Heat the oven to 190c

 

Mix all the dry ingredients together then add the milk and yoghurt mix. Do this slowly as you may not need all the liquid. You are looking to achieve a soft dough. Knead for a few minutes and then form into a round. Mark a cross in the top and then bake for about 25 minutes until golden brown and crusty.