Ham hock terrine recipe masterchef - Christmas starter recipes

Author: Nancy Mcconnell  

This ham hock terrine recipe is a great starter or buffet item for a large gathering as it can be made in advance. Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance

Ham hock terrine

Ham hock terrine
This ham hock terrine recipe is a great starter or buffet item for a large gathering as it can be made in advance. For more tips and tricks, take a look at our step-by-step guide to making a terrine too. And for an alternative recipe, here’s an option: Donal Skehan’s ham hock terrine.
Provided by: delicious. magazine
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: French recipes
Number of ingredients: 10
Ingredients:
  • 3 ham hocks on the bone, soaked overnight in cold water then drained
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 large onion, quartered
  • 4 tbsp white wine vinegar
  • 50g gherkins, finely chopped
  • Large handful fresh flatleaf parsley, chopped, plus extra to garnish
  • Few sprigs fresh tarragon, chopped
Nutrition:
  • Calories: 215kcals
  • Fat: 6.5g (2.1g saturated)
  • Protein: 35.2g
  • Carbohydrate: 4.4g (3.3g sugars)
How to cook:
  1. Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Pour over enough cold water to cover. Bring to the boil and simmer very gently, uncovered, for about 2-2½ hours, until the hocks are tender and the meat flakes easily.
  2. Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. Strain the liquid into a clean pan (discard the solids) and boil vigorously for 1 hour to reduce by three-quarters to about 600ml. Line a 1.5-litre loaf tin or terrine with a double layer of cling film.
  3. Remove the skin from the hocks, then shred the meat. Place in a large bowl with the gherkins and chopped herbs. Mix well and season with plenty of black pepper. Pack into the tin or terrine and press down firmly.
  4. Slowly pour in the reduced liquid and allow to settle throughout the mixture. Cover with cling film and chill overnight. Garnish with parsley, cut into thick slices and serve with crusty bread and a good piccalilli.
Notes: "MasterChef Australia" MasterClass 11 (TV Episode 2010), MasterClass 11: Directed by Richard Smead. With Gary Mehigan, George Calombaris, Matt Preston, Nick McKay. While the Red Team enjoyed their lunch at

Ham hock terrine with piccalilli

Ham hock terrine with piccalilli
This ham hock terrine recipe makes a superb rustic starter. Serving with piccalilli is not essential but the pepper, cucumber and courgette in pickling vinegar will add a deliciously zingy accompaniment to cut through the rich flavours of the pork terrine.
Provided by: Great British Chefs
Total time: 240 minutes
Cook time: 240 minutes
Yields: 8
Number of ingredients: 14
Ingredients:
  • 2 pig's trotters
  • 2 ham hocks, on the bone
  • 2 shallots, peeled and chopped
  • 2 baby capers
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 50g of gherkins
  • 750ml of white wine
  • 4 tbsp of white wine vinegar
  • 1 handful of parsley, finely chopped
  • 3 sprigs of thyme
  • sea salt
  • black pepper, freshly ground
How to cook:
  1. For the piccalilli, begin by making the pickling vinegar. Place all the ingredients into a saucepan over a low heat and allow the sugar to dissolve. Turn up the heat and bring to the boil. Turn the heat down and gently simmer for roughly 2-3 minutes. Set aside to cool and then strain
  2. Meanwhile, trim and dice all the vegetables into small cubes (the onions can either be left whole, cut into halves or quartered). Pour the water into a large bowl and stir in the salt. Place all the vegetables into the salted water and leave to soak overnight
  3. Wash the vegetables in plenty of cold running water, strain well and then place into a large bowl
  4. Place the finely chopped chilli, cornflour, tumeric and Dijon mustard into a separate bowl and mix to a runny paste with 150ml of the cold strained pickling vinegar
  5. Bring the remaining 450ml of the vinegar back to the boil in a clean saucepan over a moderate heat and then stir in the paste mixture. Cook for 2-3 minutes, stirring continuously, until it thickens
  6. Pour the hot mixture over the vegetables and mix thoroughly. Fill some jars with the piccalilli and when really cool - cover and seal. The longer you leave the piccalilli - the better it will be
  7. For the ham hock terrine, place the ham hocks, together with the trotters, into a large saucepan and cover with cold water. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Remove the hocks and trotters and discard the water. Return the hocks and trotters to the cleaned out pan
  8. Make a bouquet garni with the bay leaves, thyme and the parsley stalks (you could also add some sprigs of tarragon if available), add this to the saucepan together with the coriander seeds, peppercorns and shallots
  9. Pour in the bottle of white wine and 4 tbsp of white wine vinegar, add enough cold water to cover and bring to a simmer. Simmer very gently for approximately 2 hours, or until the hocks are tender and the flesh flakes easily
  10. Leave the hocks to cool in the liquid and then remove and cover with cling film (the trotters can be discarded). Strain the liquor through a piece of muslin into a clean pan
  11. Taste the liquor: if the flavour is not as strong as you like, bring to the boil and reduce, this will intensify the flavour but also increase the saltiness of the liquor, so if you are happy with the flavour of the liquor there is no need to reduce it. If you do reduce, pass it once again through a clean piece of muslin and into a jug
  12. Peel the skin off the hocks and then shred the ham into nuggets. Place into a large bowl with the capers, gherkins and parsley. Mix well, taste and season with pepper (it should be salty enough already)
  13. Line a 1.5 litre terrine with a double layer of clingfilm, leaving some excess draping over the sides. Pile the mixture into the lined terrine and press down firmly. Slowly pour in the liquor, enough to just cover the meat – tapping down well as you do so to ensure it is spread throughout the terrine. Cover with cling film and leave to chill and press overnight
  14. To serve, you can either slice the terrine into 8 portions, or for a more rustic finish - flake the terrine and dish up in piles across each plate. Serve with a dollop of piccalilli and some bread, if you prefer
Notes: Ham Hock Terrine With Watercress And Pommery Mustard, Roughly chop the meat and then dice the fat. Pass the cooking liquid and reduce 2l to around 150ml. Add enough of the reduced cooking liquid to the ham to bind

Ham hock terrine

Ham hock terrine
This elegant ham hock terrine is impressive at any dinner party.
Provided by: Valli Little
Total time: 860 minutes
Cook time: 210 minutes
Prep time: 650 minutes
Yields: 6 servings
Cuisine: european, french
Number of ingredients: 11
Ingredients:
  • 4 ham hocks (see note)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3-4 thyme sprigs
  • 6 whole black peppercorns
  • 250ml white wine
  • 250.00 ml chopped flat-leaf parsley leaves
  • 4 gold-strength gelatine leaves (see note)
  • Mustard, to serve
  • Pickles, to serve
  • Radishes, to serve
Nutrition:
  • Calories: 273.97 calories
  • Fat: 77.2 grams fat
  • Saturated Fat: 28.2 grams saturated fat
  • Carbohydrate: 4.3 grams carbohydrates
  • Sugar: 1.6 grams sugar
  • Protein: 94.7 grams protein
  • Cholesterol: 363.5 milligrams cholesterol
  • Sodium: 851.1 milligrams sodium
How to cook:
  1. Lightly grease a 1-litre terrine. Line with plastic wrap, leaving a generous overhang.
  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.
  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.
  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.
Notes: "MasterChef Australia" MasterClass 11 (TV Episode 2010), While Adam and Alvin are treated to a masterclass in chocolate making from their 'Adults Only' eggs Benedict-Ham Hock terrine with brioche croutons,

Ham hock terrine

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
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: French
Number of ingredients: 15
Ingredients:
  • 2 small ham hocks, approx 1kg/2lb 4oz each
  • sunflower oil , for greasing
  • 2 tbsp wholegrain mustard
  • small handful parsley , chopped
  • 1 sheet gelatine
  • caper berries, to serve
  • caper berries and toasted bread , to serve
  • 500ml cider
  • 2 carrots , chopped
  • 2 celery sticks, chopped
  • 1 large onion , chopped
  • 2 bay leaves , fresh or dried
  • 6 thyme sprigs
  • 3 star anise
  • 6 whole peppercorns
Nutrition:
  • Calories: 219 calories
  • Fat: 8 grams fat
  • Saturated Fat: 2 grams saturated fat
  • Carbohydrate: 2 grams carbohydrates
  • Sugar: 2 grams sugar
  • Protein: 33 grams protein
  • Sodium: 3.26 milligram of sodium
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes: Ham hock terrine recipe, Ingredients · 3 ham hocks on the bone, soaked overnight in cold water then drained · 2 bay leaves · 4 fresh thyme sprigs · 1 tsp coriander seeds
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