Posts Tagged ‘ham hock’
Ham hock terrine with piccalilli
Tuesday, November 23rd, 2010
Ham hock terrine with piccalilli
Ingredients
* 1 large ham hock, or 2 smaller ones, about 2kg in total, soaked overnight if needed
* 2 carrots , peeled and halved
* 3 celery sticks, peeled and halved
* 2 small onions , peeled and halved
* 8 black peppercorns
* 8 coriander seeds
* 1 tsp white wine vinegar
* 2 leaves gelatine
* small bunch flat-leaf parsley , chopped
* 2 tbsp small capers , rinsed and drained
* 2 tbsp chopped gherkins
* piccalilli and crusty bread , to serve
Method
1. Put the ham hocks in a large pot and cover with cold water. Bring to a simmer, then cook for 10 minutes, skimming off the impurities. Add the veg and spices, then simmer gently for 3 hours, skimming as necessary. Don’t let the liquid boil as it will make the stock murky.
2. Take the hocks out of the pan, then strain the liquid into a bowl (line the sieve with a clean j-cloth or muslin to get a clearer liquid).
3. Put 800ml of the strained stock in a clean pan and boil until reduced by half. Season well, then add the white wine vinegar. Soak the gelatine sheets in cold water until soft, then add to the ham hock liquid and stir to dissolve. Cool so the gelatine starts to set a little.
4. Strip the meat from the ham hocks and put in a bowl. Mix in the capers, gherkins and parsley. When the liquid looks like it’s starting to thicken, pour over the meat and stir.
5. Line an approx 900g terrine or loaf tin with a double layer of clingfilm, leaving some overhanging – tip in the meat mixture. Pack down and cover loosely with excess clingfilm. Cut a strip of card the same size as the top of the tin, cover with foil, then press on top and weigh down with some tins. Chill overnight. Serve sliced with piccalilli and crusty bread.
Tags: carrot, celery, ham hock, onion, parsley
Posted in Christmas, Meal Suggestions | No Comments »
Ham Hock Soup with Parsnip and Thyme Bread
Tuesday, November 16th, 2010
A warm and meaty winter soup ideal for those cold winter days.
Ingredients
* • 1 smoked, uncooked ham hock or knuckle of bacon
* • 1kg green split peas, soaked overnight in water, then drained
* • 2 tbsp olive or rapeseed oil
* • 2 onions, chopped
* • 3 carrots, chopped
* • Salt and freshly ground black pepper
*
* For the Parsnip and Thyme Loaf:
*
* • 1 tbsp rapeseed or sunflower oil
* • 1 large onion, sliced
* • 175g self raising flour
* • ½ tsp sea salt
* • 1 tsp thyme leaves
* • 50g Parmesan, matured hard goat’s cheese or strong Cheddar, finely grated
* • 175g grated parsnip
* • 1 medium egg, lightly beaten
* • 2-3 tbsp whole milk
* • Freshly ground black pepper
Directions
1. Put the ham hock in a large saucepan with enough water to cover it. Bring to the boil, cover then reduce the heat and simmer for 1 hour or until the ham is completely cooked. Skim off any scum that rises to the surface. When the hock has been simmering for 30 minutes, add the split peas to the pan. 2. Once the hock is cooked, remove from the pan. Pull the meat off the bone and shred into bite-sized pieces. Add these back to the soup. 3. Heat the oil in a frying pan over a medium heat. Add the onions and carrots and sweat gently for about 15 minutes until soft and just starting to colour. Add these to the soup. Season with salt and pepper, reheat if necessary, and serve. For the Parsnip and Thyme Loaf: 1. Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly. 2. In a large bowl mix together the flour, salt, thyme, cheese, grated parsnip and some pepper. Add the onion, followed by the egg and 2 tablespoons milk, then mix to form a soft dough, adding extra milk if needed. Don’t overwork the dough, just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. 3. Bake in an oven preheated to 180°C for 40-45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. 4. Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.
Tags: carrot, eggs, ham hock, onion, parsnip, split peas, thyme
Posted in Soup | No Comments »