We’re launching a new recipe section for our website and Andy Pickstock, Executive Chef at Aston Marina’s No. 26 Restaurant, has provided our first recipe.
Starter – Local Ham Hock Terrine with Pickled Red Cabbage & Parsley Salad
Ingredients:
- 600g Ham Hock (Order from your local butchers)
- 50g Onion
- 2 Cinnamon Quill
- 30g Garlic
- 2 Bay Leaves
- 2 Cloves
- 200ml Local Cider
- 100ml Vegetable Stock/Water
- 50g Shallots
- 20g Parsley
- 20g Grain Mustard
- 1 Small Head Red Cabbage
- 100ml Red Wine Vinegar
- Lemon and Orange zest from 1 of each
- 25g Sugar
- 20g Heather Honey
Method:
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- Preheat your oven to 140*C.
- Take the Ham Hock, onion, garlic, ( ½ of the bay leaves, cinnamon and cloves) all the cider and stock. Place in a deep roasting tray or ceramic bowl. Gently bring the ingredients up to the boil and simmer for 10 minutes. Place a piece of parchment paper over the hock and place a tight-fitting lid.
- Place the tray in the oven and allow to braise gently for 2-3 hours checking every 45 minutes. Until the bones are easily removed and the meat is tender.
- Remove the meat from the tray and return the cooking liquor to the stove to reduce. (this will be added to the hock later)
- Place the red wine vinegar in a separate pan and add the sugar, heather honey with the rest of the bay leaf, cinnamon and cloves, lemon and orange zest. Bring to the boil.
- Shred the red cabbage as finely as possible and place in an airtight container.
- Once the vinegar has come to the boil, pour over the red cabbage and seal the container tight. Allow to pickle the cabbage for at least 24 hours. The longer the better.
- Whilst allowing the hock to cool down a little, peel the shallots and chop finely. Remove parsley from the stalks and again chop. Keeping them both separate.
- In a frying pan, gently fry the shallot and a little garlic without colour until translucent. Remove from the heat and fold in the chopped parsley and grain mustard.
- Once cool, flake the ham hock from the bone and removing excess fat. Flake down until desired texture you’d like for the finished product. Either rustic chunky flakes or slightly smoother if desired.
- Fold the shallot mixture through the ham hock and gently pour some of the ham stock through the mix to add a little moisture to the ham. (This will have natural gelatine in and will help the terrine set once chilled.
- Adjust the seasoning to your own taste, however, avoid using any more salt.
- Using a cling filmed lined mould, which could be a ramekin or plastic container, place the mixture into the mould and press the ham in firmly to remove any excess air. Cover and chill overnight.
- To serve, remove the hock from the moulds, drain the desired amount of pickled red cabbage. Place on a plate and serve with a light salad and crusty bread.
Thanks to Andy for sharing this delicious autumn starter which is sure to wow your dinner party guests. If you fancy trying the dish with less effort, it’s available as part of the eatery’s new Autumn menu – make a reservation on 01785 819702.
