Saturday 26 March 2011: Ham Hock Terrine
This is 5 ham hocks, cooked for 8 hours, picked of the bone and flavoured with gherkins, capers, mustard and some herbs and spices. I reduced some of the cooking juices and as it is very gelatinous I have used it to set the terrine. Not 100% sure yet on how we are going to serve it.
1. with sweet piccalilli
2. with a shot glass of pea soup and a pea shoot salad
3. with cold pea jelly and pea shoot salad
4. with celeriac remoulade
Please let me know what you think or if you have another option which might be better.