This ham hock terrine makes a superb rustic starter. Serving with piccalilli is not essential but the pepper, cucumber and courgette in pickling vinegar will add a deliciously zingy accompaniment to cut through the rich flavours of the pork terrine.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the piccaililli, begin by making the pickling vinegar. Place all the ingredients into a saucepan over a low heat and allow the sugar to dissolve. Turn up the heat and bring to the boil. Turn the heat down and gently simmer for roughly 2-3 minutes. Set aside to cool and then strain
250g of caster sugar
600ml of white wine vinegar
15g of red chilli
50g of horseradish
1 bay leaf
3 sprigs of thyme
Meanwhile, trim and dice all the vegetables into small cubes (the onions can either be left whole, cut into halves or quartered). Pour the water into a large bowl and stir in the salt. Place all the vegetables into the salted water and leave to soak overnight
300g of red pepper
200g of yellow pepper
200g of cucumber
200g of button onion
200g of fennel
200g of celery
50g of salt
200g of courgette
Wash the vegetables in plenty of cold running water, strain well and then place into a large bowl
Place the finely chopped chilli, cornflour, tumeric and Dijon mustard into a separate bowl and mix to a runny paste with 150ml of the cold strained pickling vinegar
40g of cornflour
15g of turmeric
75g of Dijon mustard
1 red chilli
Bring the remaining 450ml of the vinegar back to the boil in a clean saucepan over a moderate heat and then stir in the paste mixture. Cook for 2-3 minutes, stirring continuously, until it thickens
Pour the hot mixture over the vegetables and mix thoroughly. Fill some jars with the piccalilli and when really cool - cover and seal. The longer you leave the piccalilli - the better it will be
For the ham hock terrine, place the ham hocks, together with the trotters, into a large saucepan and cover with cold water. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Remove the hocks and trotters and discard the water. Return the hocks and trotters to the cleaned out pan
2 ham hocks
2 pig's trotters
Make a bouquet garni with the bay leaves, thyme and the parsley stalks (you could also add some sprigs of tarragon if available), add this to the saucepan together with the coriander seeds, peppercorns and shallots
2 bay leaves
3 sprigs of thyme
2 2/3 handfuls of parsley
1 tsp coriander seeds
1 tsp black peppercorns
Pour in the bottle of white wine and 4 tbsp of white wine vinegar, add enough cold water to cover and bring to a simmer. Simmer very gently for approximately 2 hours, or until the hocks are tender and the flesh flakes easily
750ml of white wine
4 tbsp of white wine vinegar
Leave the hocks to cool in the liquid and then remove and cover with cling film (the trotters can be discarded). Strain the liquor through a piece of muslin into a clean pan
Taste the liquor: if the flavour is not as strong as you like, bring to the boil and reduce, this will intensify the flavour but also increase the saltiness of the liquor, so if you are happy with the flavour of the liquor there is no need to reduce it. If you do reduce, pass it once again through a clean piece of muslin and into a jug
Peel the skin off the hocks and then shred the ham into nuggets. Place into a large bowl with the capers, gherkins and parsley. Mix well, taste and season with pepper (it should be salty enough already)
Line a 1.5 litre terrine with a double layer of clingfilm, leaving some excess draping over the sides. Pile the mixture into the lined terrine and press down firmly. Slowly pour in the liquor, enough to just cover the meat – tapping down well as you do so to ensure it is spread throughout the terrine. Cover with cling film and leave to chill and press overnight
To serve, you can either slice the terrine into 8 portions, or for a more rustic finish - flake the terrine and dish up in piles across each plate. Serve with a dollop of piccalilli and some bread, if you prefer
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