Recipe Chris Eras­mus

House and Leisure Food - - CONTENTS -

10 cloves ½ cup co­rian­der seeds 2T black pep­per­corns 4 whole all­spice 5 bay leaves 1 pig’s head, washed thor­oughly and all hairs re­moved (ask your butcher to do this) 2 pig’s trot­ters 1 smoked ham hock (Eis­bein) 6 leeks, cleaned and washed 1 head of gar­lic 2 car­rots 2 onions, halved a hand­ful of

pars­ley, chopped salt and milled black pep­per 6 hard-boiled eggs, peeled 3T sugar 1T wa­ter 2 Granny Smith ap­ples,

cored and quar­tered 3T wine vine­gar

Serves 8

Place the cloves, co­rian­der seeds, pep­per­corns, all­spice and bay leaves in a piece of 15×15cm cheese­cloth, and tie with string to form a par­cel. Place the spice par­cel, the pig’s head, trot­ters, hock, leeks, gar­lic, car­rots and onions in a large pot. Cover with wa­ter and sim­mer over a low heat for four to five hours un­til the meat is ten­der. Re­move the leeks as soon as they are soft (af­ter about 20 min­utes) and re­serve. Strain off the liq­uid into another, clean saucepan and re­duce the stock to one litre.

Pick all the meat off the bones and place in a large bowl. Add the pars­ley, and salt and pep­per to taste, and com­bine well. Line a 25×10×10cm bread tin or ter­rine mould with cling­film, then place half of the meat mix­ture in the bot­tom, us­ing the back of a spoon to com­press lightly. Place the whole boiled eggs in the mould, layer braised leeks over them and top with the rest of the meat mix­ture. Pour the re­duced stock into the mould, as full as pos­si­ble, and re­frig­er­ate for 12 hours to set. When firm, slice into 2cm-thick slices.

Place the sugar and wa­ter in a shal­low fry­ing pan and cook over a medium heat un­til it turns a light caramel colour. Add the ap­ples and vine­gar and cook un­til syrupy. Serve warm with the ter­rine.

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