- Home
- Hotels
- Gift Vouchers
- Competitions
- Rare News
- Rare Events
- Rare Guides
- Rare Recipes
- Salmon Tartare with Crab and Caper Mayonnaise
- Welsh Lamb Recipes
- Layered Chocolate Mousse Cake with Chocolate Ganash
- Jellied Ham Hock Terrine
- Bodysgallen Key Lime Pie
- Braised Pig Cheek with Swede Purée and Calvados Sauce
- Roasted Monkfish with Chicory Asparagus and Orange Butter Sauce
- Rhubarb Bavaroise with Rhubarb Sorbet
- Beef Wellington
- Ham Hock with Broad Beans and Spring Pea Salad
- Asparagus Recipes
- Welsh Rarebit
- Hake, Prawns & Shrimps
- Venison with Chestnut
- White Chocolate Truffles
- Panattone Terrine
- Cassoulet
- Squid with Chorizo
- Meat Mezze Board
- Black Forest Fondant
- Cheese Brulee
- Duck Legs with Pears
- Choc & Chilli Panna Cotta
- Lamb in Parma Ham
- Chocolate Fondant
- Winter Pesto
- Roasted Shoulder of Pork
- Venison Terrine
- Langoustine Cocktail
- Leek Risotto
- Chocolate Truffles
- Guinea Fowl and Samosa
- Lemon Tart 2
- Welsh Cheese Paté
- Sea Bass and Crab Rissole
- Chocolate and Tia Maria Mousse and Caramel Shards
- Mushrooms in Truffle Oil
- Monkfish with Red Pepper
- Chocolate Orange Velvet
- Potted Pigeon
- Lamb and Potato Pie
- Groes Honey Ice Cream
- Oak Smoked Salmon
- Portmeirion Lamb Rack
- Bara Brith Pudding
- Mussel Soup
- Slow Roast Welsh Lamb
- Moist Pistachio Cake
- Rhubarb and Champagne Trifle
- Warm Spring Asparagus with Poached Egg and Herby Lemon Butter
- Bengal Style Fish Curry
- Crème Caramel with Ginger Poached Rhubarb
- Bara Brith Bread and Butter Pudding 2
- Poached Haddock Topped with Glazed Welsh Rarebit
- Roast Saddle of Local Lamb with Parsley and Pine Nut Stuffing
- Asparagus with Balsamic Vinegar and Shaved Parmesan
- Asparagus Risotto
- Pork & Pistachio Rillettes
- Pan Roasted Halibut
- Green Apple Mousse
- Mussels with Thai Curry
- Beef & Bearnaise Sauce
- Berry Pavlova
- Ham & Parsley Terrine
- Honey Glazed Duck
- Baked Vanilla Cheesecake
- Vincisgrassi
- Chicken Foie Gras Parfait
- Two Style Guinea Fowl
- Mango Delice
- Rabbit & Tarragon Terrine
- Rack of Elwy Valley Lamb
- Orange Passion Fruit Tart
- Pot Roast Pheasant
- Apple Chutney / Tarte
- Banana and Ginger Soufflé
- Bass and Laverbread
- Bass and Scallops
- Bass with Shrimp Butter
- Beef Oxtail Potato Lattice
- Beetroot and Feta Salad
- Bream with Salsa Verde
- Blackberry Cheesecake
- Lemon & Lime Chiboust
- Bitter Chocolate Delice
- Chocolate Fondant
- Chocolate Mousse
- Chocolate & Chilli Brownie
- Cranachan
- Egg Custard Tart
- Duck and Apple Sauce
- Spiced Duck Breast
- Foie Gras & Greengages
- Cape Malay Fish Casserole
- Roast Grouse
- Ham and Asparagus
- Ham Hock Verrine
- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops
- Scallops with Crab Cakes
- Venison and Chestnuts
- Shin of Venison Pudding
- Rarebits Blog
- Rare Organised Tours
- Golf in Wales
- Savour the True Taste
- Welsh Facts
- Bookshop
- Partners
- Affiliates
- Photos of Brecon
- Contact us
Ham Hock and Wild Mushroom Verrine, Duck Egg Yolk, Watercress Dressing
Rare Recipe from Ty Mawr Mansion near Aberaeron
Head Chef Geraint Morgan is a local Welshman who has already won two True Taste of Wales awards. His passion for cooking is extensive and his style encompasses many techniques including molecular gastronomy to showcase the best local produce in a unique and modern way.
Ham Hock and Wild Mushroom Verrine, Duck Egg Yolk, Watercress Dressing
INGREDIENTS - VERRINE
- 2 ham hocks on the bone
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp black peppercorns
- 1 onion, quartered
- 200g of wild mushrooms
- 50g gherkins, finely chopped
- 20g flat leaf parsley chopped
- 20g chives chopped
METHOD - VERRINE
- Place the ham hocks in a large pan with the bay leaves, thyme, peppercorns, onion. Pour over enough cold water to cover. Bring to the boil and simmer gently two for 2 - 2½ hours, until the hocks are tender and flaky.
- Clean the mushrooms and slice before sautéing. Keep a few pieces separate to garnish.
- Leave the hocks in the liquid for about 1 hour to cool, then remove and set aside. Strain the liquid into a clean pan (discard the solids) and boil vigorously for 1 hour to reduce by three-quarters to about 600ml.
- Remove the skin from the hocks and shred the meat and keep separate. Place the gherkins, chopped herbs and the mushrooms together and mix well and season. Pack into a glass or glass jar (the verrine) and press down firmly.
- Pour in the reduced liquid and allow to settle throughout the mixture. Leave in the fridge for 2 - 4 hours.
INGREDIENTS - WATERCRESS DRESSING
- 1 bunch of watercress (keep a few leaves to garnish)
METHOD - WATERCRESS DRESSING
- Blanch the watercress and blitz to a puree in a food processor.
INGREDIENTS - DUCK EGG YOLK
- 1 duck egg
- Sea salt
METHOD - DUCK EGG YOLK
- Place the duck egg in a water bath for 1 hour at 64°C. Remove the egg yolk from the white and place into a ramekin to serve. Season with sea salt.