Comments on: Trotter and Ham Hock Terrine.

By: Charmaine

Charmaine — Sun, 07 Nov 2010 23:21:59 +0000

love your story i too have obsession with terrine’s at the moment ! a dear friend of mine visited me this week and very coolly told me of her Ham hock terrine please guys try this it is amazing and she made it look so simple but the taste is five star
so the usual boil ham hocks for 2 to 3 hours in what ever takes your fancy
then peel some new potatoes yes peel them ! and simmer them slowly in goose fat with some thyme until tender drain and cool – when cool scrunch them up in your hands smashed not mashed mix with a little thyme and parsley season
when ham hocks cool shred the meat
line a loaf tin with cling film then parma ham
layer ham then the potatoes repeat cover with cling film weight down and refrigerate
the beauty of this one is its appearance plus no gooey jelly making it less like a tin of dog food
i was so impressed i like you rushed back to the butcher to stock up on more hocks to try various recipes discovered on line

By: Bron

Bron — Thu, 05 Mar 2009 16:16:14 +0000

Then drink it after? The upside of not having a brick! Perfect.

Brons last blog post..Roasted Vegetable and Lentil Salad

By: Helen

Helen — Thu, 05 Mar 2009 15:46:18 +0000

Hi Bron, you are not being thick! I used a bottle of wine, it turned out to be a perfect fit! It wasn’t perfectly flat on the top (which ended up being the bottom) but it was good enough. I imagine a brick would be the ideal thing to use. In fact, I did wish I had one at the time!

By: Bron

Bron — Thu, 05 Mar 2009 15:42:09 +0000

Helen – sorry to be thick but I really want to know how you ‘weight’ the terrine after you pack it into the tin? I’d always thought you could buy terrine dishes with a fitted wooden insert but that’s apparently in my imagination! So I’m curious about how you did it…

Brons last blog post..Roasted Vegetable and Lentil Salad

By: james

james — Tue, 03 Mar 2009 11:44:38 +0000

Looks great. I delved into ham hocks for the first time last weekend too – ham hock/ saffron/ pea/ broad bean risotto. Long live the ham hock I say!……

jamess last blog post..Vegan chocolate tart with vegan ice cream

By: Keri

Keri — Mon, 02 Mar 2009 12:23:37 +0000

This looks really good, I can practically taste it. I’ve not made terrine either but have been meaning to for ages.

Keris last blog post..Dulce de Leche Brownies

By: Niamh

Niamh — Sun, 01 Mar 2009 12:30:13 +0000

I am the same! When I find something I like, I do it to death and then can never eat it again. This sounds delicious. I’ve never made a terrine!

Niamhs last blog post..Roast Pork Belly, cooked simply

By: johanna

johanna — Sun, 01 Mar 2009 12:13:46 +0000

you know, there’s no need to apologise for getting close and personal with an ingredient… the more you cook with it, the more familiar and chummy you become with it and the better it tastes every time. i have a thing for venison casserole at the moment and they just keep getting better and better. stick with it. trust your instincts, live your loves of the moment as passionately as they deserve!
Terrine looking wonderful although I don’t think I’ll ever attempt MAKING one

By: Alex

Alex — Sat, 28 Feb 2009 18:53:47 +0000

That terrine looks sublime – and piccalilli is the first thing that came to my mind to have with it! But I bet it was bloody gorgeous without…

Also, loving your impulse buying in the butchers! I tend to get impulsitis around shoes but meat buys would be far more satisfying, I think…

Alexs last blog post..Tartiflette

By: Helen

Helen — Fri, 27 Feb 2009 16:55:51 +0000

Oh I see. It was just me being a bit thick! I shall get on over there and do it right away. I want me some news David Hall Stylee!