Graham Campbell's rustic chicken and ham hock terrine recipe makes a wonderful treat for any carnivore - even more so when served with some homemade brioche and an elaborate tonka bean and Dijon mustard mayonnaise

Method
1.
Start by preparing the ham hocks. Place in a tub of fresh cold water and leave in the fridge overnight. Remove from the fridge and wash under cold water
2.
Addthe ham hocks to a pot with the carrot, onion, celery, bay leaf and garlic and add enough cold water to cover. Place the pot on the hob and bring to the boil
3.
Reduce the heat until it is simmering and leave to cook for approximately 2 hours, or until the meat begins to fall off the bone. Top up the water if you need to and skim any impurities that rise to the surface. Once cooked, leave the hocks to cool down in the liquid
4.
Once cool, remove the hocks and return the stock to the heat until warm. Pass through a fine strainer, return the stock to the stove and reduce by half. Pass through a muslin cloth into a jug and set aside
5.
Preheat the oven to 180°C/gas mark 4
6.
Heat a dash of oil in a pan. Season the chicken breasts all over and sear in the pan until golden. Transfer to the oven and cook until a meat thermometer reaches 75°C once inserted into the centre of the breast. Set aside
7.
Pick all of the meat off the ham hocks. Set aside until required
8.
Blanch the cabbage leaves in boiling salted water for 2-3 minutes, then remove and refresh in iced cold water. Once cool, lay on a cloth and pat dry. Then, using a rolling pin, roll out the cabbage leaves until the veins are all flat
9.
Lay out some cling film, 3 layers thick, onto a work surface - approximately 75cm long and about 10cm wider than the width of the mould. Lay out the Parma ham on top of the cling film and spread out, overlapping the pieces so there is enough to cover the whole terrine
10.
Grease the terrine mould with a little oil and carefully drape the cling film and Parma ham on top. Push the cling film into the corners, taking care not to tear the ham. Shape the cabbage leaves into the mould on top of the Parma ham
11.
Slice the chicken breasts lengthways into 2-3mm thick strips. Place 1 layer of chicken into the bottom of the mould, then add a thin layer of ham hock meat. Pour over a little of the ham hock stock, then repeat these layers until all of the meat is used up
12.
Lay the remaining cabbage leaf over the top of the filling, tucking it between the other leaves and the filling. Lift the cling film across the length of the terrine, then carefully peel the cling film from the ham, leaving the ham laying flat on top of the cabbage
13.
Tuck the overlapping end slices of ham towards the middle, then finally draw the other side of film across the terrine so that the ham slices are covering the cabbage. Use the excess cling film to keep the mould in shape by wrapping up the terrine mould
14.
Pierce all the way through with a tooth pick and place a tray on top with something heavy to weigh down the terrine. Place the mould in a tray to catch the excess stock and leave in the fridge to set for a minimum of 6 hours, ideally overnight
15.
Preheat the oven to 150°C/gas mark 2
16.
On a greaseproof tray, lay the 6 slices of Parma ham, cover with a sheet of greaseproof paper and lay another tray on top. Cook in the oven until crispy, then remove and leave to cool
17.
For the mayonnaise, crush the tonka beans into small pieces and place into a pan along with the oil
18.
Gently warm up the oil over a low heat to infuse the flavour. Leave to cool completely then pass through a fine strainer
19.
Add the egg and Dijon mustard to a bowl and whisk together. Gradually whisk in the sherry vinegar until incorporated
20.
Then, add the oil in a thin, steady stream, whisking continuously until all the oil is incorporated and the mayonnaise is nice and thick. Season to taste and add a splash of water. Mix, then transfer to a tub or piping bag and refrigerate until required
21.
For the brioche, place the flour, salt and sugar in a mixer with the dough hook attachment and begin to mix on a low speed
22.
Whisk together the yeast and milk until the yeast has dissolved, then add this to the flour mixture. Add the eggs, then the butter a little at a time, allowing to combine a little before you add the next piece. Leave for 10 minutes to keep mixing until all of the ingredients are incorporated
23.
Transfer the dough from the mixer to a bowl. Cover with cling film and leave to prove (double in size) slowly at room temperature, so that the butter doesn't split from the dough
24.
Once proved, knock back on a floured surface
Knock back
To knock back or knock down is the process where by the dough is punched or kneaded until it returns to its original size before the first rise/proof. This will allow for a second fermentation to take place to add further flavour and develop texture in the crumb
25.
Grease a 23 x 8cm loaf tin (or similar) and coat in flour, then knock out the excess. Carefully lay the dough in the tin. Depending on the size of your tin you want the dough to fill up to about halfway. Cover with a cloth and leave to prove
26.
Preheat the oven to 150°C/gas mark 2
27.
Once the dough has risen, cook in the oven for 15 minutes then turn around and cook for another 15 minutes. Carefully remove the loaf from the tin and cook for another 15 minutes or less depending on the size of loaf, until it is cooked through. Remove from the oven and leave to cool on a cooling rack
28.
To serve, cut a slice of the terrine for each serving. Add some dots of the mayonnaise onto each plate. Dress the micro fennel and add to the plates along with the Parma ham crisps. Slice and toast some brioche and serve alongside the terrine
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chicken and ham hock terrine recipe with a light and crisp white wine, or a medium and round red wine

Ingredients

Ham hock and corn-fed chicken terrine

Parma ham crisps

Tonka bean mayonnaise

Brioche

  • 500g of T55 flour
  • 15g of salt
  • 15g of sugar
  • 10g of yeast
  • 70ml of milk
  • 250g of butter, at room temperature
  • 8 eggs

Equipment

  1. Thermometer
  2. Large loaf tin
  3. Rolling pin
  4. Fine strainer
  5. Terrine mould

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Graham Campbell shares a luxurious yet rustic ham hock and chicken terrine recipe, serving with some ingenious accompaniments

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