– For the terrine
1.75kg Ham Hock (Approximately 700g after stripping meat from bone)
Retain 400ml of sieved stock
1 medium onion
2 medium carrots
2 stalks celery
1 bulb garlic
1 bouquet garni
1 smoked chicken breast
2 level tsp fresh tarragon – roughly chopped
2 level tsp Dijon mustard
2 level tsp Sea Salt
2 level tsp black ground pepper
For the dressing
1 Garlic Bulb – to make 1 tsp of roasted garlic puree
2 floz Olive Oil
Juice of ½ Lemon
Ground Black Pepper
1 level tsp Dijon Mustard
For the salad
100g Mixed Salad Leaves
10 Sprigs Fresh Dill – leaves only
10 Sprigs Fresh Tarragon – leaves only
12 Medium New Potatoes – cooked, cooled and sliced
- For the terrine (Day One) - Place the Ham Hock in a large pan with the onion, carrots, celery, garlic and bouquet garni. Cover with cold water and a lid and bring to the boil. Simmer gently with the pan lid tilted for approximately 3½ hours until the Ham Hock bone can be easily removed.
- Sieve and set aside 400ml of the stock and while the ham is cooling, cut the chicken breast into 1” slices across the breast.
- Remove the bone from the ham Hock and discard the fat. Divide the meat into two lots – leaving the first in large chunks and the second in smaller flakes.
- Put the smaller flakes into a mixing bowl and add tarragon, Dijon mustard, salt and pepper and 200ml of the sieved stock, mix well.
- Oil a terrine mould with a little olive oil and line with cling film allowing 15cm extra on each side of the mould. Place half of the ham mixture in the base of the terrine mould then cover the mixture with a layer of the larger chunks of ham and pieces of smoked chicken. Add the rest of the ham mixture and press firmly into the mould. Finally, pour over the remaining stock until the meat is just covered – approximately 200ml. Fold the cling film over the terrine and seal tightly. Place in the fridge for at least 12 hours.
- For the salad (Day two) - Heat the oven to 180c. Coat the bulb of garlic in olive oil and roast for approximately 40 minutes until the cloves are very soft, then leave to cool.
- Boil the potatoes until just tender (approximately 7 minutes) and allow to cool before slicing.
- For the dressing - Combine the olive oil, lemon juice, Dijon mustard, salt and pepper.
- Cut off the root end of the roasted garlic and squeeze out the pulp and add this to the salad dressing. Gently mix together the salad leaves, fresh herbs, potatoes and dressing.
- Remove the cling film from the terrine and cut into generous slices. Serve with the potato, roast garlic salad and Rosebud Wild Crabapple Jelly.