HAM HOCK, FENNEL & LEEK TERRINE WITH SALAD

SERVES 20 AS PART OF

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.