Ham Hock Terrine with Piccalilli
2x2x trs Country Range Vegetable Bouillon (made up)
500500 g ham shank
1 1 small leek, blanched and refreshed in cold water
2 2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
1 1 tbsp Country Range Whole Black Mustard Seed
salt and pepper to taste
For the piccalilli:For the piccalilli:
4 4 tsp Country Range English Mustard
8 8 tsp Country Range White Wine Vinegar
7575 g caster sugar
3030 g Country Range Gherkins, finely chopped
2 2 tsp Country Range Whole Black Mustard Seed
1 1 onion, peeled and finely chopped
7575 g raw cauliflower pieces
splash of olive oil
- 1Using the green part of the blanched leek, line a mould.
- 2Place the ham into the stock and braise for four hours until the meat falls away from the bone.
- 3Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
- 4Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time.
- 5Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
- 6For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite.
- 7Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.