Smoked Ham Hock Terrine (donated by Mat Follas Masterchef 2009)

2010-08-16

Ingredients:

1 smoked ham hock

1 Onion roughly chopped

2 Carrots roughly chopped

2 sticks Celery roughly chopped

1/2 bunch fresh parsley

2 Gherkins

30 Capers

Small handful Hazelnuts

Method:

This recipe has been kindly donated by Mat Follas (Masterchef winner 2009) of The Wild Garlic in Beaminster.

Use a large pan and put into it the Ham Hock, chopped onion, carrots and celery and then cover with cold water. Simmer gently for 3 hours. Take the pan off the heat and leave it to cool. When the Ham Hock is cold remove from the water (keep the water to one side) and remove the meat shredding it into small pieces. Pour the remaining water through a strainer and return it to the hob heating it to a rolling boil until it has reduced by one third. Put to one side while you chop the fresh parsley , gherkins, capers and hazelnuts. Add to the meat and mix together. Spoon the mixture into 4 small dariole moulds and press down gently. Add some of the reduced liquor. Refrigerate overnight until set.

When ready to serve release terrine from the mould and serve.

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