Serves 6-8 starter size slices
1 large chicken breast
250ml/8fl oz chicken stock
1 small onion
1 small carrot
6 black peppercorns
Sprig of thyme and rosemary
1tsp quatre- epices mix
To build the terrine
270g/9oz cooked shredded ham hock
1 large carrot, cut into batons
½ small head of spring cabbage, thinly shredded
2 leaves of gelatine softened in cold water
½-1 tbsp whole grain mustard
¼ tsp ground nutmeg
1 onion, finely diced
3 tbsp parsley, chopped
1 tsp quatre epice mix
You will need a 1lb loaf tin or terrine mould lined with cling film, leaving some over the edges to wrap the terrine.
To cook the chicken breast, roughly chop all the vegetables and put in a pan with the stock, peppercorns, bay leaf, quatre-epices and the thyme and rosemary. Bring to a simmer, add the chicken breast then turn down the heat, cover and cook slowly for 30 minutes until cooked through. Remove the chicken and leave to cool. Strain the stock into a bowl, discarding the flavourings and then squeeze out the softened gelatine and add to the hot stock stirring until dissolved. Leave to one side.
Meanwhile blanch the carrot batons and spring greens, drain in ice cold water and set aside. Saute the onion in a little vegetable oil until soft.
Once cold, cut the chicken breast into long strips approx 1cm square
Mix the ham hock with the cooked onion, mustard, nutmeg, parsley and quatre epices. Check the seasoning to see if you need any salt as ham hocks can be quite salty.
To assemble; Start with a layer of ham mixture at the bottom then a row of alternating chicken and carrot strips using 3 carrot and 2 chicken. Top with half the spring greens, season and pour over a little stock. Repeat with another layer of ham hock followed by alternating carrot and chicken strips but this time round use 3 chicken and 2 carrot. Top with remaining spring greens, season and a little more stock . Finish with a layer of the ham hock mixture making sure it fills in any gap down the sides. Pour the reserved stock over the filling and cover with the overlapping cling film. Put in the fridge with an even weight on top and leave overnight. When ready to serve, slice and serve with fresh piccalilli salad and toasted sour dough.
To get ahead; the terrine can be kept for up to 3 days in the fridge.
Not suitable to freeze
Note : To make your own Quatre Epices mixture just combine in a small bowl
1 ½ tsp ground white pepper, 1 tsp grated nutmeg, 1 tsp ground ginger and 1/8 tsp ground cloves. Mix well.
Fresh Piccalilli Salad
½ small cauliflower, broken into florets,
25 fine green beans, quartered
5-6 radishes, finely sliced
2 med carrots, cut into fine matchsticks
½ red onion, finely sliced
2 cornichons, halved and sliced
2-3 handfuls of watercress or rocket
For the dressing
30g/1 ¼ oz butter
1 tbsp plain flour
125ml malt vinegar
25g/1oz caster sugar
Pinch of chilli powder, optional
1 tsp turmeric
1 tsp mustard powder
S & P
4 tbsp light olive oil
To make the dressing, Melt the butter in a saucepan, then add the flour and stir to make a roux. Slowly add the vinegar and cook until thickened. Add the sugar, chilli (if using), Turmeric, mustard powder and some seasoning. Continue to simmer for a few minutes before removing from the heat and leaving to cool. Once cool whisk in the olive oil.
For the salad, blanche the cauliflower and French beans for 2 minutes then plunge straight into ice cold water. Drain and pat with kitchen paper.
Place in a bowl and add the radishes, carrots, onion and cornichons. Toss with the dressing and then when ready to serve, stir through the watercress or rocket.
Serve with the ham hock terrine and some griddled sour dough.
To get ahead: the dressing can be made up to 4 weeks ahead and kept in an airtight jar in the fridge