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Smoked Ham Hock Terrine with Beetroot & Apple Chutney
This smoked ham dish is filled with delightful flavours!
- Difficulty: a little effort
- Prep Time : 10 mins |
- Cook Time : 2:30 hours
Ingredients
2 large smoked pork hocks
6 slices prosciutto (obviously I would recommend Richard’s)
250g butter or lard, melted
Salt
Pepper
2 cloves garlic, crushed
4 tablespoons smoked paprika
1 tablespoon ground fennel
For the relish
200ml cider vinegar
300g sugar
2 thumb-sized pieces of ginger, peeled and grated
1 star anise
2 red onions, finely sliced
2 cups cooked beetroot, cut into rough chunks
2 green apples, peeled, cored and grated
To serve
Wild rocket
Method
Boil the hocks in water until they are falling off the bone, about 2 hours.
Line a loaf pan with the slices of prosciutto. Shred the meat, add the rest of the ingredients and mix well. Place the mixture in the loaf pan and push down well. Put a couple of slices of prosciutto on top, cover with cling film and place anything heavy on top to weigh it down. Allow to set overnight.
Make your chutney in advance. The flavours will intensify overnight. Put the vinegar and sugar in a pan and bring to the boil, stirring to help the sugar dissolve. Add the ginger and star anise and simmer for about 10 minutes. Then add the onion and cook uncovered for a further 10 minutes. When your onions have softened and the mixture has thickened nicely, add the beetroot and the apple and simmer for a final 15 minutes or so (until it is thick and syrupy. Allow to cool and use when needed.
When ready to serve, scatter some wild rocket over a wooden board. Carefully turn the terrine out of the mould and slice. Tear off a piece of a bread and serve with a good smear of the chutney.
