Читать книгу My Kitchen - James Martin - Страница 26

Serves 4

1.5kg (3lb 4oz) ham hocks

1 onion, peeled and roughly chopped

½ tsp black peppercorns

1 tsp salt

2 sprigs of rosemary

2 bay leaves

3 leaves of gelatine

6 tbsp chopped flat-leaf parsley

Extra salt and black pepper

Crusty bread, to serve

From the base of a pig’s leg bone, a ham hock is an inexpensive cut of meat that is often overlooked. There isn’t loads of meat on it, so you’ll need several for this recipe. Serve with cucumber pickle (see page 37) and a pile of crusty bread or warm boiled potatoes.

Place the ham hocks in a large, deep saucepan, along with the onion, peppercorns, salt, rosemary and bay leaves. Cover with water and bring to the boil, then reduce the heat and simmer for 2 hours. Remove from the heat and allow to cool in the pan.

Take the hocks from the pan and set aside. Strain the cooking liquid through a fine sieve and pour 250ml (9fl oz) of it into a saucepan set over a medium heat. Place the gelatine leaves in a bowl of cold water and soak for 5 minutes until pliable, then drain the water off and add the gelatine to the hot liquid. Stir well and allow to cool.

Remove the ham from the bones and cut into 2.5cm (1in) pieces, tearing if needed. Mix with the parsley and season lightly with salt and pepper. Line a glass bowl or terrine dish about 1.2 litres (2 pints) in size with a large piece of cling film and spread a quarter of the ham pieces over the base.

Spoon over some of the gelatine liquid, add another quarter of the ham and more gelatine, repeating for two further layers and pouring over the remaining gelatine with the final layer. Stretch cling film loosely over the top, then a layer of foil, and place in the fridge – on a plate, to catch any drips – for 2 hours with a weight or weights pressing on the top.

To serve, take the terrine from the fridge, remove the cling film and accompany with pickled cucumber and crusty bread.