Foie Gras and Ham Hock Terrine
A tasty starter for that special occasion.
500g Foie Gras
1. Braise the ham hock in the water with the carrot, onion, celery, garlic and bay leaf.
2. Cook until the ham if falling from the bone.
3. Remove half a pint of this stock into a separate saucepan and bring to the boil, whisk in the 3 pre soaked gelatine leaves.
4. Blanch and refresh the cabbage leaves, squeeze out all excess water and lay onto sheet of cling film, place another sheet of cling film over the cabbage and roll with a pin until flat.
5. Trim the edges to fit the whole terrine, remove top layer of film and place in terrine.
6. Pack into that a layer of the ham.
7. Pan fry the foie gras for no more than 3 seconds on each side.
8. Lay on top of the ham, keep building the terrine this way until you have filled it.
9. Then pour in the half pint of stock and gelatine, leave to set for 24 hours.
10. Carve when set.
11. Serve on a plate with dressed leaf, Chutney and herb oil.
Recipe courtesy of Chef Fergus Martin
last updated: 11/02/2008 at 11:46