Ham Hock Terrine with Caramelised Walnuts and Orange Dressing
Serve as an entrée as suggested in the recipe today or for a more substantial meal accompany with traditional Kiwi-style salad of iceberg lettuce with hard boiled eggs, cheddar cheese, beetroot and Highlander Mayonnaise. Alternatively serve for drinks with rye bread, radishes and gherkins. Visit a butcher who makes his own ham to obtain raw ham hocks.
2 raw ham hocks ,soaked overnight
2 thyme sprigs
1 small carrot, chopped
1 medium onion, halved
1 bay leaf
1 small leek (chopped)
3 parsley stalks
3 garlic cloves
1/2 teaspoon flaky sea salt
Grind of freshly ground black pepper
Caramelised Walnuts, recipe following
8 small handfuls salad greens
Orange Dressing, recipe following
Place ham hocks into a large saucepan with thyme, carrot, onion, bay leaf, leek, parsley and garlic. Cover with water and set saucepan over a high heat. Bring to the boil.
Reduce heat and simmer for 4 hours or till the skin of hocks is totally soft. To achieve a steady and low simmer place a SimmerMat on stovetop under saucepan. Add more water if water begins to look low. Allow hocks to cool in the stock.
Strain stock and reserve stock and ham hocks in two separate containers. Discard vegetables and herbs.
Remove skin and meat from ham hocks discarding any fat or sinew. Finely chop meat and skin and place into a bowl.
Place 125ml of ham stock (reserve and freeze the remaining stock to use as a base later for soup) into a small saucepan and bring to the boil. Reduce heat to low and simmer till stock has been reduced by two-thirds. Pour over ham mixture. Mix together thoroughly and season to taste.
Place a clean kitchen tea towel onto the bench and cover with a layer of plastic wrap. Spoon ham mixture along the long side of the plastic wrap and roll over to encase the mixture.
Continue to roll into a long sausage shape. Gently twist up one end of plastic wrap forcing the mixture to compact and remove air pockets. Repeat with the other end and refrigerate for 2-3 hours or till completely set. The terrine can be made several days in advance.
Unwrap terrine and trim off the ends. To serve as an entrée cut into 8 even-sized serves. Place each serve into the centre of a plate and garnish with Caramelised Walnuts and salad greens. Drizzle with Orange Dressing.
To maximise freshness store shelled walnuts in the refrigerator.
110g walnut halves
Scatter walnuts onto a baking tray.
Place water and sugar into a small saucepan set over a low heat and stir to dissolve sugar. Bring to the boil and cook without stirring till a golden colour is achieved. Pour over walnuts and allow to completely cool then break into individual pieces.
finely grated zest of 1 orange
90ml olive oil
juice of 2 oranges
flaky sea salt & freshly ground pepper
Place zest, olive oil and orange juice into a small bowl, whisk to combine and season to taste with salt and pepper.