Ham Hock Terrine Without Gelatin Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAM HOCK TERRINE



Ham hock terrine image

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

Time 4h

Number Of Ingredients 15

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

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, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 3.26 milligram of sodium

More about "ham hock terrine without gelatin food"

HAM HOCK TERRINE | RECIPES MADE EASY
ham-hock-terrine-recipes-made-easy image
Web Nov 3, 2017 Ingredients 2 x 1.5 kg ham hocks 1 large onion, cut into wedges 2 sticks celery, chopped 2 bay leaves 1 tsp dried thyme 1 …
From recipesmadeeasy.co.uk
4.4/5 (8)
Total Time 3 hrs 30 mins
Category Appetizer, Buffet, Lunch
Calories 265 per serving
  • Add the onion, celery, bay leaves, thyme, peppercorns, coriander, cumin seeds and vinegar. Bring to the boil, then reduce the heat and cook uncovered for about 3 hours until the meat is very tender and starts to fall off the bone.


EASY HAM HOCK TERRINE RECIPE | DELICIOUS. MAGAZINE
easy-ham-hock-terrine-recipe-delicious-magazine image
Web Put the ham hocks into a large saucepan, with the carrots, celery sticks, onion and peppercorns. Cover with cold water and bring to the boil. Reduce the heat, cover and simmer for 3 hours until very tender. Remove the …
From deliciousmagazine.co.uk


HAM HOCK TERRINE - CTV
ham-hock-terrine-ctv image
Web Directions 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 …
From more.ctv.ca


DONAL SKEHAN'S HAM HOCK TERRINE RECIPE | DELICIOUS.
donal-skehans-ham-hock-terrine-recipe-delicious image
Web Ingredients 3kg unsmoked ham hocks (about 2 large ham hocks), soaked overnight in cold water 8 whole black peppercorns 1 bay leaf Small bundle of fresh thyme 1 carrot, diced 1 onion, roughly chopped 1 celery stick, …
From deliciousmagazine.co.uk


VALUE ADDED RECIPES - PORK BUTCHERS - PORK BUTCHERS
value-added-recipes-pork-butchers-pork-butchers image
Web In a large pot place the ham hocks and all stock ingredients, cover with cold water and bring to boil. 2. Once boiling, reduce heat to simmer for 3 hours, then let cool.
From porkbutchers.com.au


HAM HOCK TERRINE RECIPE | DELICIOUS. MAGAZINE
ham-hock-terrine-recipe-delicious-magazine image
Web 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 …
From deliciousmagazine.co.uk


RAYMOND BLANC'S HAM HOCK TERRINE RECIPE
raymond-blancs-ham-hock-terrine image
Web 6. Top of the terrine – We reserve a third of the chopped meat and rind for the top part of the terrine. When the terrine is turned out, the top will become the base and this chopped mixture will provide firm support for …
From lovefood.com


HAM HOCK TERRINE - RTÉ
Web Nov 19, 2015 This ham hock recipe doesn't use gelatin, but if you prefer a firmer setting you could add a leaf of gelatin to the cooking liquid once the ham hocks are cooked. You can also make the...
From rte.ie
Estimated Reading Time 2 mins


WEEKEND CHARCUTERIE PROJECT: HAM HOCK AND BLACK SAUSAGE …
Web Apr 30, 2015 Directions. Rinse the ham hocks under cold water, and then place them in a saucepan over low heat. Cover them with the court-bouillon and bring to a simmer. Let cook for about 3 hours, or until the ham hocks are soft and tender. When the meat is ready, remove it from the pan and reduce the remaining liquid by half.
From foodrepublic.com


GUSTO TV - HAM HOCK TERRINE
Web Method: For the stock: In a deep pot, cover the ham hocks 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.
From gustotv.com


HAM HOCK TERRINE RECIPE | OLIVEMAGAZINE
Web Jul 15, 2021 Cool the hocks, then flake the meat into chunks, discarding any fat, skin and sinew. Measure 300ml of the stock into a pan, then simmer until reduced to 200ml. Leave to cool, then mix with the flaked ham. STEP 7. Line a …
From olivemagazine.com


HAM HOCK TERRINE | PORK RECIPES | JAMIE MAGAZINE
Web Ingredients 1 kg higher-welfare ham hock or 1 pig’s head 1 leek 1 onion 1 carrot ½ a bunch of fresh-flat leaf parsley 1 fresh bay leaf 150-250 g dried apricots 200 g cooked higher-welfare pork (or ham if using a pig’s head) 1½ sachets gelatine (or enough to set 1 litre of stock, according to packet instructions)
From jamieoliver.com


PIG'S TROTTER AND HAM HOCK TERRINE | LIFE AND STYLE | THE GUARDIAN
Web Dec 16, 2006 Pig's trotters are often used as a rich source of gelatine. Here, they are cooked to release all that lovely jelly, then everything except the bones goes into the terrine, too. The hock is a...
From theguardian.com


BEST SMOKED HAM HOCK TERRINE RECIPES | FOOD NETWORK CANADA
Web Oct 17, 2014 Remove dish from oven and let cool. Step 5. Remove the ham hock from the casserole dish and strain the liquid into a large pot. Bring the liquid to a boil and reduce temperature to medium heat. Continue simmering until the liquid is reduced by 75%. Step 6. Meanwhile, pull the meat from the bone and place into a bowl.
From foodnetwork.ca


GLUTEN-FREE HAM HOCK AND POTATO WEDGE TERRINE - THE STAFF …
Web Jan 25, 2016 1. Soak the ham hocks in cold water for 2 hours. After 2 hours, then refresh the water. 2. Halve the onion and add to the pot with the carrot, garlic, bay leaves and peppercorns.
From thestaffcanteen.com


HAM HOCK & CHICKEN TERRINE RECIPE - GREAT BRITISH CHEFS
Web 1. Start by preparing the ham hocks. Place in a tub of fresh cold water and leave in the fridge overnight. Remove from the fridge and wash under cold water. 2 ham hocks. 2. Addthe ham hocks to a pot with the carrot, onion, celery, bay leaf and garlic and add enough cold water to cover.
From greatbritishchefs.com


HAM HOCK TERRINE | DONAL SKEHAN | EAT LIVE GO
Web 4kg ham hock (about 2 large or 4 smaller ham hocks) 8 whole black peppercorns. 1 bay leaf. Small handful of thyme. 2 carrots, peeled and cut into small cubes. 1 onion, peeled and roughly cut into pieces. 3 celery stalks, trimmed and cut into small cubes. 60ml white wine vinegar. Generous handful of flat-leaf parsley, finely chopped
From donalskehan.com


HAM HOCK TERRINE, PINEAPPLE JELLY, PARMESAN RECIPE - THE STAFF …
Web Oct 29, 2018 • Peel and chop the vegetables • Add to a large pot with the ham hocks, and top with water • Boil for 2-3hrs until soft • Allow to cool in the water
From thestaffcanteen.com


HAM HOCK TERRINE RECIPE - GREAT BRITISH CHEFS
Web Ham hock terrine 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
From greatbritishchefs.com


HAM HOCK TERRINE WITH APRICOTS | TESCO REAL FOOD
Web 3. Meanwhile, line a 1lb loaf tin with two overhanging pieces of clingfilm with a 10cm overhang all the way around the tin. Put the ham hock, parsley and chopped cornichons into a mixing bowl and season generously with black pepper. Remove the stones and roughly chop the apricots and add to the ham.
From realfood.tesco.com


HAM HOCK TERRINE RECIPE - SMOKED OR UNSMOKED GAMMON
Web Wash and dry the spinach and add to the ham hock. Chop the spring onions and bunched parsley and add to the ham hock along with the capers. Coarsely grind in the black pepper and mix together. Now spoon the mustard into the cider and stock reduction and stir through. Finally pour the stock into the bowl with the ham hock mixture and stir ...
From wiltshirebacon.com


Related Search