Place ham hocks in a large pot, cover with cold water
and bring to the boil,
the hocks back into a large pot with
the chopped carrots and celery,
garlic, 1 teaspoon black pepper corns, star anise, and
with cold water and bring to the boil, reduce the heat
to a simmer cover with a lid and cook for around 1 ½
hours or until flesh is tender and comes away from the
from heat and allow to cool slightly, remove the hocks
and strain the liquid into a clean pot, return to the
heat and reduce
Flake the hocks into a large
bowl and add coriander seeds, 1
teaspoon lightly crushed black peppercorns,
parsley. Mix through the ham. Season with salt and
pepper to taste.
Add the reduced liquid a little at a time till there is
enough liquid that when you squeeze a hand full of mix
it sticks together.
a terrine mould with cling film and pack in your ham
mix, cover the top with cling film and then weight down
over night in the fridge.
Serve sliced from the
mould with your chosen accompaniments. You can also
invert the terrine from the mould onto a flat plate.
Enjoy with crispy baguette and Mauritians will need a
pickle or chilli sauce to add more flavour to the terrine. Perfect as an entrée
for a multi course dinner.
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for