ham hock terrine
Make this when you've got extra meat left over from the ham hock version of pea + ham soup. This isn't a true terrine - there's no gelatine to bind the thing together into a slice-able block, so it'll fall apart when you attack it with a fork.
ham hock meat
gherkins, finely chopped
capers, soaked, drained and finely chopped
parsley finely chopped
salt + black pepper
melted butter
stock from the pea + ham soup
It's difficult to give quantities here because the amount of meat you'll have to use will vary, depending on both the size of your ham hock and how much of the meat you used in the soup. Probably about a tablespoon or two each of the chopped capers and gherkins will be about right. All you're going to do is mix the ham, capers, gherkins and parsley together, season and pack into a couple of buttered ramekins. Then add a spoonful or two of reserved stock from the soup making (prior to adding the split peas) and let it soak into the mixture. Then chill. When you want to serve it, run a knife around the sides of the terrines and up-end them onto your plates.
ham hock meat
gherkins, finely chopped
capers, soaked, drained and finely chopped
parsley finely chopped
salt + black pepper
melted butter
stock from the pea + ham soup
It's difficult to give quantities here because the amount of meat you'll have to use will vary, depending on both the size of your ham hock and how much of the meat you used in the soup. Probably about a tablespoon or two each of the chopped capers and gherkins will be about right. All you're going to do is mix the ham, capers, gherkins and parsley together, season and pack into a couple of buttered ramekins. Then add a spoonful or two of reserved stock from the soup making (prior to adding the split peas) and let it soak into the mixture. Then chill. When you want to serve it, run a knife around the sides of the terrines and up-end them onto your plates.
