I love making terrines, you can take a few really cheap ingredients and turn them into something pretty impressive looking that tastes ace and feeds loads of people with very little effort.
Normally I make a pig head terrine with edible flowers one but I fancied something a bit different so picked up a lovely gammon hock from my butchers, Derek Jones (Just £1.38), and a few trotters and I was good to go. Unlike most people’s versions I always like to include quite a bit of the jelly in the terrine as it’s packed full of flavour and when spread over hot toast it makes the perfect butter substitute as it instantly melts into loveliness in a way that butter just can’t live up to.
- 2 x gammon hocks
- few sticks celery
- 1 red onion, halved
- few carrots
- 4 cloves garlic
- bouquet garni (few bits from the garden: bay, thyme, sage etc)
- 1 tablespoon fennel seeds
- few peppercorns
- 3 pigs trotters
- 200g cornichons, chopped
- 1/2 beetroot, peeled and V-sliced into matchsticks
- 2 tablespoon grated horseradish (I used a Polish horseradish and chilli mix that has no cream)
- handful chopped parsley
- Put your hocks, trotter, carrots, celery, onions, garlic and herbs (except parsley) into a big pot. Cover with cold water, add the fennel and peppercorns and bring to s simmer, and cook very gently for about 2 1/2 hours or until the meat is falling away from the bones when gently pulled.
- Remove the meat and reduce the stock by about half and strain.
- Pick the meat from the hocks and trotters and allow to cool.
- Ina big bowl combine the meat, chopped cornichons, parsley, horseradish, beetroot and plenty of pepper, taste and see if it needs a bit more horseradish.
- Put the mix in your moulds, I used a big silicon loaf tin and silicon cupcake tray.
- Pour over the reduced stock and chill in the fridge overnight.
*Any excess stock you can just pop in a jar and keep in the fridge, spread it on toast, add it to risottos, soups, stews,gravies, whatever takes your fancy. It’s packed full of flavour and is just absolute kitchen gold.
4 thoughts on “Psychedelic Meat Treat – Ham Hock, Beetroot and Horseradish Terrine”
This looks amazing, it’s going straight on my Mothers day menu for Sunday. Brilliant, thank you!
Is the pig feet fresh or cured. I know the gammon hock comes cured
The pigs feet are always fresh.