Ham Hock Terrine

Preparation time: 30 minutes
Cooking time: 4 1/2 hours
Ingredients:

2 ham hocks
2 whole gherkins
1tbsp capers
1tsp lemon juice
Pickled Veg:
100ml white wine vinegar
100g caster sugar
150ml water
2 carrots
10 silver skin onions

Radish Salad:
5 radishes
Handful of mixed micro herbs
Onion & Turmeric Puree:
1 white onion
300ml cream
2tsp turmeric
Onion Bread Croute:
250g strong white bread flour
5g salt
5g yeast
15g butter
200ml tepid water
½ red onion finely diced (cooked)
1tsp onion seeds (cooked)


Featured in:
July 2017

METHOD
Ham hock terrine: Cook the ham hocks in water for 4.5 hours at 72 degrees. Once this has been cooked you need to shred the ham hock and remove any fat, sinew or bone. Place the shredded ham hock into a bowl and add the lemon juice, finely diced gherkins and capers and mix thoroughly together, then season with salt and pepper. Once this is done place the ham hock into a tray and press flat, cling-film the top and place in the fridge with a flat equal weight on top to keep it flat.

Pickled Veg: In a pan boil the water, white wine vinegar and sugar in a pan until rolling boil. Next peel the carrot until its cleanly peeled. Keep peeling the carrot all the way around to create carrot ribbons which are thin and equal. In a bowl place the silver skin onions and carrot ribbons and pour the boiling water mix over the top. Now set aside and allow to cool.

Onion & Turmeric Puree: First finely dice the onion and cook off in a pan with some oil until they become soft. Once they are soft pour the cream into the pan and add the turmeric to it and allow to cook out. Next place the mix into a blender and blend until smooth and silky, the puree should be yellow in colour but onion in flavour. Now season with salt and pepper and allow to cool.

Onion Bread Croutes: First you need to make the bread, so in a bowl mix the flour, salt, softened butter, red onion and onion seeds together. Next measure the water out and add the yeast and mix until all the yeast has dissolved. Now pour the water into the flour and mix until the dough is well bound together and there is no flour pockets. Now set the dough aside to prove.

Once the dough is proved, you need to knead it. This makes all the air go out of it so it becomes softer in the cooking process. It will need kneading for around 5-10 mins. Once the dough is air-free press, the dough into a loaf tin and set in a warm area to prove once more.

Once the dough has proved nicely a second time you will need to place in the oven at 180 degrees for 17 mins. Once cooked remove the bread from the tin and tear the bread into smaller bitesize pieces and place in the oven at 200 degrees for around 2-3 mins until crispy and golden. Now season with salt and black pepper.



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