Lunch - Terrine of Turkey and Bacon with Walnuts and Cranberry Confit recipes

Author: Tracy Schlegel

Lunch Snacks Starters Christmas Recipes to freeze

Next, the terrine is layered with shredded meat, reduced stock, sweet peppers, pickles, and herbs, then chilled until firm. Terrine is a dish very similar to pate, cooked to tender perfection in a mold called — you guessed it —- a terrine.

Ham Hock terrine
Terrine of Turkey and Bacon with Walnuts and Cranberry Confit
Smoked Ham Hock Terrine
Ham Hock Terrine

Ham Hock terrine

Serve this terrine with piccallili for a symphony of soft, sweet and sour.
Provided by: Food Network
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: british
Number of ingredients: 13

Ingredients:

2 large ham hocks, soaked in water for 24 hours
1 pig's trotter
1 tbsp black treacle
1 tbsp veg stock
Coarse black pepper
1 tbsp capers
5 mini gherkins
A handful of parsley leaves
A handful of basil leaves
1 tsp English mustard
5 anchovy fillets
½ lemon, juiced
50ml-75ml olive oil

How to cook:

In a large saucepan place the ham hocks and pig trotter and cover with water. Bring to the boil on a high heat and skim off the scum. Then turn down to a simmer, add the star anise and veg stock and simmer for around three to three and a half hours, or until the meat starts to fall from the bone. Remove from the meat pan and allow to rest.
When cool enough to handle, pick the meat from the bones with your fingers, throwing away all fat and sinew. Place the shredded meat in a bowl and season with pepper.
Strain the liquor and reduce by half. Allow to cool.
In a food processor blend the remaining ingredients (except the olive oil) until smooth, the pour in the oil until the mixture forms a paste which just drops from a spoon.
In a loaf tin lined with clingfilm start laying the ham lengthways until you cannot see the bottom. Drizzle with the green sauce, mix then repeat the process in layers until the tin is full. Press firmly on the mix.
Pour in the reduced stock tapping the sides until full. Cover with the overhanging cling film and chill in the fridge overnight.
Serve with Piccalilli

Notes: Smoked Ham Hock Terrine, Cook the ham hock for ½ an hour, then add the ginger garlic, soya, mirin, sherry vinegar, cinnamon stick, star anise, brown sugar, bay leaf, orange peel and

Tags:

turkey and bacon with walnuts and cranberry confit terrine of turkey and bacon with walnuts and cranberry

HOW TO MAKE a Ham Hock Terrine

HOW TO MAKE a Ham Hock Terrine - Old School Charcuterie00:00. Introduction00:25 Duration: 14:41

How to make- Ham hock terrine

Using a cheap pork joint and transforming it into a fantastic terrine.
Duration: 5:50

Preparing a Ham Hock Terrine

basic instruction on ingredients & method to prepare this terrine. Preparing a Ham Hock Duration: 0:48

Terrine of Turkey and Bacon with Walnuts and Cranberry Confit

This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted. The sharpness of Confit of Cranberries (see recipe below), and the richness of the terrine work wonderfully well together.
Provided by: Delia Smith
Yields: 12 servings
Cuisine: General
Number of ingredients: 13

Ingredients:

1 lb 2 oz (500 g) extra-lean minced turkey
15 juniper berries
4 fl oz (120 ml) dry white wine
1 fl oz (25 ml) brandy
salt
2 x 130 g packs cubetti pancetta or the same quantity of bacon pieces
1 x 100 g pack walnut pieces
1 tablespoon groundnut or olive oil
1 lb (450 g) boneless pork streaky rashers, rinds removed
9 oz (250 g) frozen chicken livers, defrosted, cleaned and rinsed
¼ level teaspoon ground mace
2 cloves garlic, peeled and crushed
20 black peppercorns

How to cook:

Notes: How to make a French Ham Hock Terrine with The, How to make a French Ham Hock Terrine with The French Baker TV Chef Julien Picamil.. Duration: 30:04

Smoked Ham Hock Terrine

Yields: 8 servings
Number of ingredients: 15

Ingredients:

2 pieces of smoked ham hock (about 4 pounds, 2 kilograms)
1 2-inch size piece of peeled ginger
1 6 cloves of garlic
3 cinnamon sticks
4 pieces star anise
1 bay leaf a few pieces of orange rind
1 cup brown sugar (200 grams)
1 cup soya sauce (250 millilitres)
2 cups mirin wine (250 millilitres)
¼ cup sherry vinegar (60 millilitres)
5 sheets of gelatine
1 cup pearl onions
1 Granny Smith apple
1 jalapeno chilli diced & seeded
a few drops champagne vinegar

How to cook:

In a large non-reactive pot, put the ham hocks into enough cold water to cover. Bring the pan to a simmer over a medium heat and skim off any impurities that rise to surface. Cook the ham hock for an hour, then add the ginger garlic, soya, mirin, sherry vinegar, cinnamon stick, star anise, brown sugar, bay leaf, orange peel and cook for a further 2 hours or until meat is tender. Remove the pan from the heat and set it aside.
Remove the meat from the cooking liquid and then strain it. Transfer 2 cups of the strained broth into a small pot. Add the gelatine sheets and stir over a low heat until the gelatine dissolves. Once dissolved, remove the pan from the heat.
Bring a pot of salted water to a boil and cook the pearl onions for 2 minutes. Drain them, peel and cut in halves. Set aside
Dice the apple and saut it with the jalapeno in a small frying pan with butter until the mixture begins to caramelize, about 7 minutes. Add a few drops of champagne vinegar and set aside.
Remove the tough skin from the ham hocks and discard it. Dice the meats and combine them with the apple mixture and the onions. Season the meat.
Line a terrine mold with plastic wrap, put the meat mixture into the terrine, pressing it down. Then pour over the reserved gelatine broth and tap the terrine against a hard surface a few times to get rid of any air pockets. Put the terrine in the fridge and refrigerate it for at least 4 hours before serving. Serve with sauce Gribiche.

Notes: Ham Hock terrine, Method. In a large saucepan place the ham hocks and pig trotter and cover with water. Bring to the boil on a high heat and skim off the scum. Then turn down to

Ham Hock Terrine

Terrine is a dish very similar to pate, cooked to tender perfection in a mold called — you guessed it —- a terrine. This version uses pork hocks to infuse rich, firm gelatin into a pork stock. Next, the terrine is layered with shredded meat, reduced stock, sweet peppers, pickles, and herbs, then chilled until firm. The result? A hearty, comforting pork terrine perfect for any charcuterie board.
Yields: 8 servings
Number of ingredients: 8

Ingredients:

2 1/4-pound (1 kg) ham hocks
2 leeks, whites only, chopped
1 tablespoon (15 ml) black peppercorns
1 bay leaf
½ cup (120 ml) diced baby gherkin
1 red pepper, roasted, peeled and diced
1 carrot, cooked and diced
¼ bunch parsley, stems removed, finely chopped

How to cook:

For the stock: In a deep pot place the hocks and cover with cold water.
Bring to a boil over a high heat, then reduce the heat and simmer for 10 minutes.
Drain, discard water, reserve hocks.
Rinse hocks well in cold water, then return to pot.
Add the leeks, peppercorns, and bay leaves to the pot.
Top up the pot with hot water, cover and simmer for four hours, or until the meat is tender and falling off the bone. Regularly skim off any scum that floats to the surface.
When the pork hocks are cooked, place 4 cups (1 L) of strained stock into a clean pot, avoiding fat.
Reserve ham hocks and debone for the terrine.
Bring strained stock to a boil and boil until reduced by about one-third volume or 11 ounces (330 ml).
Set reduced stock aside for the terrine.
For the terrine: When cool enough to handle, transfer cooked ham hocks to a work surface, peel off the skin, and scrape off any excess fat.
Pull the meat apart from the bone, then finely shred.
Line a 2-pound (8.5 x 4.5 x 2.5 -inch/22 x 11 x 6 cm) loaf pan with a double layer of plastic wrap, making sure there is enough of the wrap overhanging the edges to cover the top of the terrine.
Layer the reduced stock, shredded meat, gherkin, roasted red pepper, carrot, and parsley into the lined pan for a neat presentation.
Compact the mixture by hand.
Repeat the layering and compacting until the pan is full, making sure the meat is just covered by the stock.
Fold the overhanging plastic wrap over the top.
Place in the refrigerator to set.
After 4 hours or once firm, place a weight on top to compact the mixture further.
Return to the refrigerator to set overnight.
To serve: Gently remove from the tin and invert onto a cutting board.
Carefully slice the terrine and transfer to a serving dish.
Serve with bread (optional).

Notes: Ham hock, fennel and leek terrine with salad, Ingredients · 3 x 1kg smoked ham hocks · 2 bay leaves · 1 tbs coriander seeds · 1 bunch thyme · 80g unsalted butter · 1/3 cup (80ml) extra virgin olive oil · 1 leek,