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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Ham Hock Terrine

Very French entrée for special occasions Share 

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Ingredients (Serve 10):

  1. 2 ham hocks,
  2. 2 carrots chopped
  3. 3 celery chopped
  4. 5 cloves garlic, peeled and halved
  5. 2 tsp black peppercorns,
  6. 5 star anise,
  7. 2 bay leaves,
  8. 1/2 teaspoon coriander seeds,
  9. 1/2 bunch chopped coriander leaves,
  10. 1/2 bunch chopped parsley,
  11. salt and pepper to taste,

  12. accompaniments of your choice.

Ham hock terrine


  1. Place ham hocks in a large pot, cover with cold water and bring to the boil, immediately drain and rinse. Place the hocks back into a large pot with the chopped carrots and celery, garlic, 1 teaspoon black pepper corns, star anise, and bay leaves. Cover 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 bone easily.

  2. Remove from heat and allow to cool slightly, remove the hocks and strain the liquid into a clean pot, return to the heat and reduce liquid by half.

  3. Flake the hocks into a large bowl and add coriander seeds, 1 teaspoon lightly crushed black peppercorns, chopped coriander and chopped parsley. Mix through the ham. Season with salt and pepper to taste.

  4. 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.

  5. Line 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.

  6. Serve sliced from the mould with your chosen accompaniments. You can also invert the terrine from the mould onto a flat plate.

  7. 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.

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