Raymond Blanc's ham hock terrine recipe

• 1.5 kg (3.3lbs) Ham hock (1 large or 2 smaller ones)
• 1 Pigs trotter, sliced down the length (optional) (will add flavour and natural gelatine)
• 2 l (3.5pints) Water, cold
• 1 Bouquet garni (2 bay leaves, 5g parsley, 2g thyme)
• 8 Black pepper corns, whole
• 1 Large carrot, cut into 4 along its length
• 2 Celery sticks, cut in half width wise
• 1 Onion, white, medium, peeled, cut into 6
• 1.5 Gelatine leaves, soaked in cold water to soften and drained
• 40 g (1.4oz) White wine vinegar
• 35 g (1.2oz) Parsley, flat leaf, blanched for 15 seconds and roughly chopped
• 400 ml (14.1fl oz) Water
• 80 ml (2.8fl oz) White wine vinegar
• 90 g (3.2oz) Honey, clear
• 1 Thyme sprig
• 1 Bay leaf
• 6 pinches Sea salt
• 2 pinches Pepper, white, freshly ground
• 160 g (5.6oz) Baby onion, peeled with root intact
• 100 g (3.5oz) Carrot, peeled (*1) and cut into 3cm long sticks
• 70 g (2.5oz) Cauliflower, cut into small florets
• 1 Tarragon sprig, whole
• 60 g (2.1oz) Gherkins, small, washed under cold water & drained
• 10 g (0.4oz) Dill, chipped

1. Cooking the meat and vegetables: Place the Ham hocks and pigs trotters in a large saucepan, cover with the cold water and bring to the boil for 1 minute, skimming to remove the impurities.
2. (*2) Turn down to a gentle simmer, add the bouquet garni and pepper corns and cook for 3-4 hours (4 hours for large hocks), until the meat is tender enough to pull the small bone out of the meat.
3. (*3) Add all the vegetables 45 minutes before the end of the cooking time.
4. Cooking the meat and vegetables: Once the meat is cooked thoroughly, strain through a sieve over a large bowl, separating the meat from the vegetables.
5. Stir the softened gelatine and white wine vinegar in to the cooking liquor.
6. (*4) Reserve.
7. You will only need 400g of cooking liquor to set the terrine, any excess can be used as a wonderful simple soup or used as a broth with noodles etc.
8. Preparing the elements of the terrine: Once the ham hocks have cooled slightly, place on a large chopping board, peel the rind and fat from the hock, both will come off very easily.
9. Slice all the fat from the rind and discard and chop the rind in to 1cm pieces (*5).
10. Preparing the elements of the terrine: Flake the meat from the hock, reserving 3 large pieces following the muscles of the hock.
11. Add the rind to the flaked meat.
12. No additional seasoning should be necessary as the hock will have natural seasoning from its cure.
13. Mix in the drained vegetables and chopped parsley.
14. Building the terrine: Line the inside of the terrine with 2 layers of cling film for extra support, ensuring that 10cm overlaps the sides and ends of the mould to wrap the terrine in once formed.
15. Half fill the terrine with the meat and vegetable mixture, (reserving one third of the chopped meat and rind for the top the mould), place the 3 pieces of meat end to end in the middle of the terrine, top with the remaining mixture and pour in enough of the warm cooking liquor to the level of the mixture.
16. (*6) Lightly press so a thin layer of liquor covers the meat and vegetables.
17. Gently fold the overhanging cling film to cover the top and place in the fridge overnight for the gelatine to set the terrine.
18. (*7)
19. For the soused vegetables: (can be kept up to two weeks in your fridge) In a large saucepan on a high heat, bring to the boil the water, vinegar, honey, thyme, bay and seasoning.
20. For the soused vegetables: Add the onions and carrots and simmer gently for 20 minutes, add the cauliflower and tarragon, and simmer gently for 10 minutes.
21. Take off the heat, add the gherkins and cool as quickly as you can.
22. Once cooled add the chopped Dill and store in airtight jars until needed.
23. To Serve: Once the terrine has had time to set, gently remove from the mould and tightly wrap in two more layers of cling film so it will be easy to cut.
24. (*8) Slice the terrine into 12 slices, laying them onto a flat serving dish, removing the cling film as you do so.
25. To serve, place the soused vegetables in a pot, or on the side of the plate and serve with a basket of freshly toasted pain de campagne.

ham hock, trotter, water, bouquet garni, black pepper, carrot, celery, onion, gelatine, white wine vinegar, parsley, water, white wine vinegar, honey, thyme, bay leaf, salt, pepper, onion, carrot, cauliflower, tarragon, water, dill

Taken from www.lovefood.com/guide/recipes/12649/raymond-blancs-ham-hock-terrine (may not work)