Star chef Simon Doyle from Anglesey’s Harry’s Bistro cooks up a tasty terrine full of herbs and flavour
SHREDDED HAM HOCK AND HERB TERRINE…
… with apricot and thyme relish and served with toasted slices of brioche
PREPARATION TIME: 30 minutes
COOKING TIME: 3 hours (plus 3-4 hours to chill)
• 2 small ham hocks, approx 1kg in total
• 1 tsp Dijon mustard
• 1 bunch each of parsley, chervil and chives, chopped
• 1 sheet gelatine For the stock:
• 500ml cider
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 large onion, chopped
• 2 bay leaves, fresh or dried
• 6 thyme sprigs
• 6 whole peppercorns For the apricot and thyme relish (makes 500g)
• 250g caster sugar
• 100g cooking apples, peeled, cored and chopped
• 100g onions, finely chopped
• 100g dried apricots, chopped
• 1 tsp chopped thyme
• 1 tsp salt
• 300ml white wine vinegar
• 800g fresh apricots (stoned) or tinned, chopped roughly
1. Start by making the apricot and thyme relish – this will need to be made at least a few hours in advance. Combine all the ingredients, except the fresh apricots, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally.
2. Continue to cook for about 1 hour, giving it a stir every 10 mins, until the mixture is syrupy. Add the fresh apricots and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars, ready for when you need it.
3. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2½ to 3 hours or until the meat falls from the bone. Leave to cool in the pan.
4. Grease a 1-litre terrine mould or loaf tin with oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
5. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine mould.
6. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 minutes to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
7. Pour enough stock over the ham to just cover. Tap the terrine on a hard surface to knock out any air pockets, then cover with cling film. Chill for 3-4 hours or overnight.
8. To serve, remove from the mould and slice. Add a dollop of relish and a slice of toasted brioche and enjoy!
• To enjoy more of Simon’s food, visit Harry’s Bistro at Henllys Hall, Henllys, Beaumaris, Anglesey LL58 8HU. Tel: 01248 812976. www.harrysbistro.com
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