Ham Hock terrine was last weeks class, a terrine is something i had never tried before so it was great to be able to learn how to make one in such a fun easy manner. Micheal had cooked the hocks for us prior to the class to save time as even though terrine is quiet easy to make it is quite time consuming. for this recipe you will need:
Two ham hocks boiled
cornichon (gherkins)
spinach
onions
dates
3 garlic cloves
a bread tin and clingfilm
First you will need to boil the ham hocks until cooked. then you will need to break them down into small pieces and cut the fat into smaller pieces. You will need to cook the onions cut into small pieces on a low heat with butter and blanch the spinach cut up the cornichon into tiny pieces. once the spinach is blanched you will need to drain out all of the water from them then cut it into small pieces. You will put these all in a bowl and add the ham hawks into this bowl and hand mix it all together. add the dates whole and sliced up garlic. You need to then put cling film into the bread thin insuring there is enough left over to cover it fully once the contents has been added. Put the mix in cover it over with the cling film.then take a piece of cardboard on top add to tins of beans to weigh it down and leave it in the fridge over night to solidify,then cut it into small pieces and serve with either a salad or crusty bread and mustard.
It is really really easy to make as you can tell and is perfect as a starter for Christmas dinner.
The cooking classes in the hook and ladder have really help me improve my cooking skills and made me more confident in the kitchen. I recommend them very strongly. they would make a wonderful Christmas gift for the foodie in your life.
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