HAM HOCK, FEN­NEL & LEEK TER­RINE WITH SALAD

SERVES 20 AS PART OF

delicious - - ON TREND -

A CHAR­CU­TERIE BOARD

Be­gin this recipe 1 day ahead.

3 x 1kg smoked ham hocks 2 bay leaves 1 tbs co­rian­der seeds 1 bunch thyme 80g un­salted but­ter

1/ 3 cup (80ml) ex­tra vir­gin olive oil 1 each leek and onion, thinly sliced 2 tsp fen­nel seeds 1/ 2 bunch flat-leaf pars­ley, finely chopped 1/ 2 cup (70g) cor­ni­chons, chopped 21/ 2 sheets ti­ta­nium-strength

gela­tine leaves

ES­CHALOT & PARS­LEY SALAD

3 es­chalots, thinly sliced 2 tbs white wine vine­gar 1 cup flflat-leaf pars­ley leaves

1/ 2 cup (70g) cor­ni­chons 2 tbs ex­tra vir­gin olive oil

Place hocks, bay leaves, co­rian­der and half the thyme in a large saucepan and cover with cold wa­ter. Bring to the boil, then re­duce heat to low and sim­mer for 2 hours 30 min­utes or un­til meat is very ten­der. Re­move meat us­ing tongs and set aside to cool, re­serv­ing cook­ing liq­uid.

Mean­while, melt but­ter in a fry­pan over low heat. Add oil, leek, onion and fen­nel seeds, and cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til soft­ened. Set aside to cool.

When hocks are cool enough to han­dle, shred ham from the bone, dis­card­ing skin, fat and bones. Place the shred­ded ham in a bowl. Add the leek mix­ture, pars­ley, cor­ni­chons, 11/ 2 tsp freshly ground black pep­per and re­main­ing thyme.

Place gela­tine in a bowl of cold wa­ter for 5 min­utes to soften. Place 1 cup (250ml) re­served cook­ing liq­uid in a small saucepan, bring to the boil, then re­move from heat. Squeeze ex­cess wa­ter from gela­tine and add to hot cook­ing liq­uid. Stir to com­bine and set aside to cool slightly, then stir through ham mix­ture.

Grease an 800ml ter­rine mould and line with bak­ing pa­per or plas­tic wrap, leav­ing plenty of ex­cess over­hang­ing. Firmly pack ham mix­ture into ter­rine and cover with over­hang­ing wrap. Place a tray on top and top with 2 cans to weight it down. Chill overnight to set.

Cut into slices to serve as part of a shared plat­ter. For the salad, com­bine all in­gre­di­ents in a bowl and sea­son. Serve with ter­rine.

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