ham hock terrine

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OK I am part way through this.

Thats the meat from a big hock & a salted trotter & shank.


I strained stock,its a big flavour salt under control then got it back on the stove to reduce a bit.


Then chopped 4 big shallots & a leek,sweated them slow in some EVO ,fair belt of garlic,grind of black pepper.

Then I chopped 2 big bunches of parsley leaves,no stalk & as much fennel frond as I could get off 3 bulbs.


Thats before more parsley.

I lined a loaf tin with a stupid amount of plastic wrap.Then put in first layer of ham hock meat.I wanted it as distinct bits not shredded.


I used 2 sheets of gelatine in the stock,overkill but I need this to set.Its got a shed load of gelatine already from 3 trotters & a hock.
 
I layered this up,meat parsley mix meat until the top.


Just built it up.


3  layers each then poured the stock in.


I am a bit out of my comfort zone here because I don't make terrines this way until now.

My take on it was I wanted cooked shallot & garlic not raw. I have a bit of a thing about cooking seasonal products not persisting with stuff shipped from miles away or overseas. Its fennel season here I love it to death as a vegetable so thats whats in this.Pork & fennel hard to beat.

I thought about trying to clarify the stock but snapped out of it.

I added no salt anywhere at all.Throwing a couple of potatoes in the stock for the 2nd reboil soaked up some salt that I put in by not soaking the salted trotter,dumb
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but I saved it. This should set easy,I will leave it for a full 3 days.
 
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I missed this thread earlier, but it looks as if you have an inspired version of jambon persille in the works. Looking forward to the final results.

When you rest it to set, do you apply weights? Not always necessary, but I usually cut a piece of cardboard to fit the terrine, then put canned goods, or even a foil wrapped brick, on top.
 
 
I missed this thread earlier, but it looks as if you have an inspired version of jambon persille in the works. Looking forward to the final results.

When you rest it to set, do you apply weights? Not always necessary, but I usually cut a piece of cardboard to fit the terrine, then put canned goods, or even a foil wrapped brick, on top.
I thought about weights & I use them on other things like bottarga but I was pretty confident this would set. The left over stock is totally set so I figure the terrine should be fine.

It was fun to make & my sort of cookery.Great to use my own smoked hocks.
 
 
I'll be anxiously waiting to hear how this is with the vegetables in it 
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I found all sorts of recipes with cut veg in them .They looked like mosaic works of art. Carrot,gherkin,pencil leek.

I went simple & rustic,like me
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 ,parsley,shallot,leek.fennel fronds.

Its got the feel of a picnic dish in some ways or light lunch, couple of glasses of wine fall asleep in your chair in the sun sort of thing.
 
 
I found all sorts of recipes with cut veg in them .They looked like mosaic works of art. Carrot,gherkin,pencil leek.

I went simple & rustic,like me
biggrin.gif
 ,parsley,shallot,leek.fennel fronds.

Its got the feel of a picnic dish in some ways or light lunch, couple of glasses of wine fall asleep in your chair in the sun sort of thing
Sounds wonderful to me. I'm looking forward to your final result. The mix you refer to is the same as I use, but I always mix in some garlic and capers. Though I've never layered it with the mix, I just the stir the mix in with a blend of minced smoked hock and chunks. I have wrapped it with slices of leek, pancetta, prosciutto, or leek. I prefer the prosciutto, or no wrap at all.

My favorite, which I improvised many years ago, is a mid-layer of chicken liver mousse. That, along with some crusty bread, cornichons, a pungent wheel of epoisses, and a grand bottle of wine from Burgundy would, to me, make a perfect "Last Meal".
 
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I found all sorts of recipes with cut veg in them .They looked like mosaic works of art. Carrot,gherkin,pencil leek.

I went simple & rustic,like me
biggrin.gif
 ,parsley,shallot,leek.fennel fronds.

Its got the feel of a picnic dish in some ways or light lunch, couple of glasses of wine fall asleep in your chair in the sun sort of thing.
Nothing wrong with simple & rustic my friend - nothing at all 
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Sounds wonderful to me. I'm looking forward to your final result. The mix you refer to is the same as I use, but I always mix in some garlic and capers. Though I've never layered it with the, I just mix it with a blend of minced smoked hock and chunks. I have wrapped it with slices of leek, pancetta, prosciutto, or leek. I prefer the prosciutto, or no wrap at all.

My favorite, which I improvised many years ago, is a mid-layer of chicken liver mousse. That, along with some crusty bread, cornichons, a pungent wheel of epoisses, and a grand bottle of wine from Burgundy would, to me, make a perfect "Last Meal".
I put garlic in with the shallots when I sweated them,didn't think raw garlic would fit.I  don't think layering or mixing make to much difference ,next time I will try mixed.

I used to make a few of these big style terrines back in the day including a "hunters" style based on venison liver.

Hard thing is scale ,you end up with a house brick of terrine ,well I do
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 Then you have to eat it all & I have had to ease up on that style of food. Deli's charge stupid for it by the slice.

It has set.But its got to sit until saturday. Getting it out & slicing next hurdle.


Thats a scoop of left over jelly.Got about a 500ml I will have to find a use for it.Very tasty.
 
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With all the interest in Terrines, I have a question. Is the only difference between a terrine and a aspic the mold used? A terrine is long and narrow like a bread or loaf pan while an aspic normally uses any gelatin type mold. Flavored gelatins? Forcemeats? Veggies? Is it a geological difference?

I have wondered about the difference for a long time. And just exactly which is a Head Cheese? Or is it a Galantine? I have made a Chicken Aspic but it was used as a horse d'oeuvres. I even like a tomato Aspic. But neither are much like head cheese or turkey cheese.

Anyone know?
 
The terrines I used to make were really just butch pate.
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But no aspic.I was following smoking B s lead then found that French recipe.

Its not cooked in a water bath does that have anything to do with what you call it?
 
As far as I know the aspic is just the "meat jelly" that hold everything together. You could make it by adding gelatin to any meat broth if you didn't have animal parts handy such as trotters, hocks, snouts, chicken feet etc. to get it...
 
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Still cleaning out freezers .This was snap frozen mullet roe which will now become bottarga over the next week or so.This I  do weigh down to get the most moisture squeezed out of it.Heavily salted early,after I wash it & clean blood out of the vein that runs down each roe sack. 

Had some of last seasons for lunch ,delicious 
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Mick! I'm just seeing this alas now and so forgive my delayed reaction. You are a rockstar with cooking for certain, and this is just amazing!

The flavors must have been off the charts and the color looks stunning as well! I am CERTAIN that it's a hit! What a process and detailed great job you've done too!

Well worth seeing! BRAVO!

Cheers! - Leah
 
But neither are much like head cheese or turkey cheese.

Anyone know?

Don't have experience with terrine but the main difference between aspic and Headcheese is the jelly and packaging. There is some jelly in the Headcheese, but its presence is not intentional. Also where i come from a good piece of belly is important ingredient in the headcheese. As are organs, which are not commonly found in aspic.

Cooked meats, organs, bacon, ears and tongue are cubed after cooking, stuffed in the pig's bladder or stomach and returned to the pot for further cooking so all those bits and pieces soften/melt and fuse giving you the typical Headcheese texture.

I posted earlier some aspic pics.

I haven't done Headcheese for a very long time. Some pic of the internet.
 
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I have no head cheese experience. I did make a chinese pigs maw fatty a while back .Stuffed with pork mince & bits.

It won't find favour with the GF.
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 .

I love the tradition that goes with it. The stupid part in this country is we ship all those things like tongue ,cheek to Europe or just grind it & I have to work hard to find it.Thank God for chinese butchers.
 
Problem with Headcheese and the reason I don't make it anymore is the fact that it won't last too long unless frozen - which makes it a little less appealing. I ate but never made smoked Headcheese. The long time spent in the smoke house dried it a bit too, enough to last weeks at cold room temps in winter.
 
Its the day before but I wanted to check on this know not at 5 minutes to kick off tomorrow.

It set
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looks pretty good ,actually looks great for clumsy me
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.


Cut the end to get an idea of consistency all the way through.


Very tasty got a bit of a rustic chunky look but thats what I was aiming for.Jelly got some punch ,parsley mix spot on. I didn't shred the meat fine ,those long muscles break up into finger size pieces .

Its really warm here despite being less than 10 days until winter. So outdoor lunch all cold dishes works. Just swapped some bottarga for some fancy cheese at the http://www.thestinkingbishops.com, my sort of cheese shop,cheese ,charcuterie ,salads & you can get a craft beer or a decent glass of wine.

I will try for another shot tomorrow on the plate but no promises.

Thanks for watching.Mick
 
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