Ham Hock and Parsley Terrine

Chef : Andrew Foster : St Tudno Hotel, Llandudno Rare Recipe from Andy Foster, St Tudno Hotel in Llandudno

Andrew Foster has recently returned to St Tudno as Head Chef after previously helping the hotel to gain 3 AA Rosettes in the 90’s. The restaurant has been awarded 2 AA Rosettes and also has an award winning wine list.

Ham Hock and Parsley Terrine

Chef currently serves this with a pineapple chutney and wholegrain mustard cream

Recipe : Ham Hock and Parsley Terrine : St Tudno Hotel, Llandudno INGREDIENTS

20g chopped parsley
1 banana shallot finely diced
2 chopped carrots
2 star anise
6 peppercorns
2 bay leaves
4 cloves
2 ham hocks

METHOD

Place all the ingredients (except the shallot and the parsley) in a deep tray and cover with just enough water to cover the ham hocks, cover with foil, and leave to cook slowly in the oven for 4 - 5 hours at 130°C.
Sweat the shallot in a frying pan with a dash of oil, adding the parsley as you go.
Remove the ham hocks and cool. Then remove meat from the bone - large pieces in one tub and smaller fibres into another.
Line a terrine/mould with cling film.
Take the bowl with the smaller fibres and mix the diced shallots and parsley.
Use half of the large pieces of ham to form the top and bottom of the terrine.
Add the ham that is mixed with the parsley and shallot to form the middle layer.
Use up remaining large pieces.
Cover the mould with cling film and place a weight over the top to press it down, and allow to set in the fridge for an hour.