PORK TERRINE RECIPE RECIPES
EASY CHRISTMAS TERRINE RECIPES - OLIVEMAGAZINE
HAM HOCK & MUSTARD TERRINE RECIPE | BBC GOOD FOOD
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance
Provided by Good Food team
Categories Starter
Total Time 4 hours
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
- Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
- Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.
Nutrition Facts : Calories 219 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 33 grams protein, SodiumContent 3.26 milligram of sodium
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HAM HOCK & MUSTARD TERRINE RECIPE | BBC GOOD FOOD
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance
From bbcgoodfood.com
Total Time 4 hours
Category Starter
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From bbcgoodfood.com
Total Time 4 hours
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Calories 219 calories per serving
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.
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