TONY STAPLES: This tasty terrine is flexible food for the summer
If you’re trying to juggle work with children on school holidays and fit in a bit of entertaining with friends, then you need flexible food.
This smoked ham hock terrine, created by my new senior sous chef David Smith, is the answer. We have just added it to our new summer menu and serve it as a starter with pea puree, pancetta twirls, lightly pickled quails eggs, broad beans and parsley crème fraiche.
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Hide AdIt doesn’t take long to make and can be kept in the fridge for a few days ready to go on picnics, be turned into a starter or become a light lunch with friends. It could also be eaten with a chunk of bread before you head out.
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Smoked Ham Hock Terrine with pea puree
One smoked ham hock
6 leaves of gelatine
Handful of peas – defrosted
2 medium carrots, finely diced
For the pea puree:
1 shallot, diced
1 clove of garlic, crushed
Sprig of fresh thyme
Knob of butter
160g frozen peas
30g diced butter to finish.
Method
Place the ham in a large saucepan of water and bring to the boil. Simmer for two and half hours. Or steam the ham over simmering water for the same amount of time.
Add diced carrots to the pan for the last few minutes and cook until just tender. Leave the ham to cool, then break it up into small pieces.
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Hide AdSoak the gelatine leaves in cold water until soft. Squeeze out and then pour just enough boiling water over them to dissolve. Stir the cooked diced carrots and peas into the shredded ham and then stir in the gelatine.
Place a large piece of double thickness Clingfilm on a work surface and put the ham mixture on top. Shape into a large sausage and roll up. Leave to set in the fridge.
For the pea puree, melt a knob of butter in a frying pan and sweat the shallot and garlic for a few minutes until soft. Add the peas and cook for a few minutes before blitzing in a food blender. Add 30g diced butter at the end. Spoon the pea puree onto plates and top with thick slices of ham hock. Serve with salad and crusty bread.
Chef’s tip
To cheat, buy a smoked ham hock from the supermarket hot delicatessen that’s already cooked.
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Hide AdYou can add an assortment of vegetables to the terrine – try cooked asparagus, broccoli or even mushrooms. Just make sure they are diced as small as a pea.
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