Ham Hock Terrine Starter - ham hock terrine with spiced pineapple-ginger relish - Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns.
Cover with water and bring to the boil. Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down. Ham hock terrine is a traditional french classic that you will still find on most restaurant menus in the summer months. Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar.
When the pork hocks are cooked, place 4 cups (1 l) of strained stock into a clean pot, avoiding fat.
Reduce the heat, cover with . Reserve ham hocks and debone for the terrine. Add cold water to cover. Place the ham hocks in a large pot with the peppercorns, bay leaf and thyme. Pour over enough cold water to . 2 small ham hocks, approx 1kg/2lb 4oz each · sunflower oil, for greasing · 2 tbsp wholegrain mustard · small handful parsley, chopped · 1 sheet gelatine · caper . Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down. Place hocks, onion, carrot, thyme, bay leaf, peppercorns and wine in a large pot and add . How to make a ham hock terrine from scratch, with a little twist.my terrine is half lined with the hock meat, mixed with capers,gherkins and . Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. Cover with water and bring to the boil. Equally, at home in a picnic basket .
Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Equally, at home in a picnic basket . How to make a ham hock terrine from scratch, with a little twist.my terrine is half lined with the hock meat, mixed with capers,gherkins and . When the pork hocks are cooked, place 4 cups (1 l) of strained stock into a clean pot, avoiding fat. Pour over enough cold water to .
Reserve ham hocks and debone for the terrine.
2 small ham hocks, approx 1kg/2lb 4oz each · sunflower oil, for greasing · 2 tbsp wholegrain mustard · small handful parsley, chopped · 1 sheet gelatine · caper . Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. Ham hock terrine is a traditional french classic that you will still find on most restaurant menus in the summer months. Cover with water and bring to the boil. Place the ham hocks in a large pot with the peppercorns, bay leaf and thyme. Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down. Reduce the heat, cover with . Place hocks, onion, carrot, thyme, bay leaf, peppercorns and wine in a large pot and add . How to make a ham hock terrine from scratch, with a little twist.my terrine is half lined with the hock meat, mixed with capers,gherkins and . Pour over enough cold water to . Reserve ham hocks and debone for the terrine. Try chef's ham hock terrine & piccalilli recipe. When the pork hocks are cooked, place 4 cups (1 l) of strained stock into a clean pot, avoiding fat.
Equally, at home in a picnic basket . Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down. Place the ham hocks in a large pot with the peppercorns, bay leaf and thyme. Pour over enough cold water to .
Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down.
Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. How to make a ham hock terrine from scratch, with a little twist.my terrine is half lined with the hock meat, mixed with capers,gherkins and . Pour over enough cold water to . Once ham hocks feel tender to touch and start to fall off the bone, leave in the water to cool down. Reduce the heat, cover with . Reserve ham hocks and debone for the terrine. Place hocks, onion, carrot, thyme, bay leaf, peppercorns and wine in a large pot and add . Cover with water and bring to the boil. When the pork hocks are cooked, place 4 cups (1 l) of strained stock into a clean pot, avoiding fat. Equally, at home in a picnic basket . Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Ham hock terrine is a traditional french classic that you will still find on most restaurant menus in the summer months. Try chef's ham hock terrine & piccalilli recipe.
Ham Hock Terrine Starter - ham hock terrine with spiced pineapple-ginger relish - Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns.. Cover with water and bring to the boil. Reserve ham hocks and debone for the terrine. When the pork hocks are cooked, place 4 cups (1 l) of strained stock into a clean pot, avoiding fat. Equally, at home in a picnic basket . 2 small ham hocks, approx 1kg/2lb 4oz each · sunflower oil, for greasing · 2 tbsp wholegrain mustard · small handful parsley, chopped · 1 sheet gelatine · caper .
Equally, at home in a picnic basket terrine st. 2 small ham hocks, approx 1kg/2lb 4oz each · sunflower oil, for greasing · 2 tbsp wholegrain mustard · small handful parsley, chopped · 1 sheet gelatine · caper .