a fantastic experience. It more than lived up to my expectations, and
I am taking away so many new ideas and skills. Thank you Maynard &
Benedict for your patience in the kitchen and attention to detail -
my dinner parties will never be the same."
Walnut Grove Recipes
Ham hock Terrine
- 1 ham hock
- 2 tbsp gherkins
- 2 tbsp chopped parsley
- 2 tbsp chopped capers
- reduced ham stock
- 1/2 lemon
1. Gently poach ham hock for 3 hours or until the meat is falling
off the bone (make sure it is always submerged - you may need
to top up the water.)
2. Remove ham hock and reduce liquid down to a fifth of the original
amount - this is used as a setting agent, so pour a tiny bit onto
a plate, place in the fridge and see if it has set after about
20 minutes. If it has not set either reduce it further or add
a gelatine leaf.
3. Take the ham off the
bone and shred the meat, leaving it in reasonably large pieces.
Add the lemon juice, chopped gherkins, parsley and capers and
pour in the ham stock until it is moist with a slight residue
of stock at the bottom of the bowl. Season to taste.
4. Line your terrine mould with cling film, if you
are making only half a terrine fill the empty half with tin foil
5. Place the mixture in the terrine mould, press
it reasonably firmly until the liquid rests on top of the mix.
Fold the excess cling film over the top and leave in the fridge
to set for at least 4 to 6 hours. It is now ready to slice and
This is a very cheap and easy terrine to make, because it has
a rustic feel to it, its a great lunchtime dish served with
crusty bread and homemade chutney. Great to take on a picnic.
If you like the flavours of whole grain mustard, try adding
a heaped teaspoon at the same time as you mix the ingredients.
This can made up to three days before eating,
and is better if made at least a day before eating so the flavours
Walnut Grove cookery courses - a dream vacation - in wonderful
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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