FOOD + DRINK
KEEPING IT KENTISH CONT .
Ham Hock & Parsley Terrine Recipe by : The Eight Bells www . theeight-bells . co . uk
Ingredients :
• 2 small ham hocks ( we use Park Farm in Hawkhurst )
• Wholegrain mustard , plenty of !
• A hand full of capers , some chopped , some whole
• Chopped parsley
• Pepper
For the stock :
• Half pint of cloudy cider
• Chopped carrots
• A couple of chopped celery sticks
• 1 large chopped onion
• Bay leaves
• 1 tsp of whole peppercorns
Method :
1 . Pop the hocks in a large pan of water and bring to the boil . Then reduce to a simmer and slow cook for about 2-3 hours . The meat should fall off the bone .
2 . Once cooled , shred the ham ( removing some of the fat , not all ); I like to leave some large chunks and have some nice and thin . Add the parsley with mustard , and some chopped capers into the terrine mold ( line the terrine mold with cling film first ).
3 . Bring the stock pot back up to the boil , reducing it by about half .
4 . Add about a pint of reduced stock to the terrine ensuring it fills all the gaps around the meat .
5 . Cover , chill and place into the fridge for about three hours .
6 . Slice to serve .
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