Page 156 - YC Cooking School

25ml orange juice
1 cup (250ml) vegetable oil

1 Tbsp (15ml) honey
Salt and freshly ground pepper

For serving

Toasted sourdough bread

Tools

Knife
Chopping board
Large pot
Strainer or sieve

Mixing bowls
2 medium terrine moulds
Kitchen spoons
Whisk

What to do:

For the ham and parsley terrine

1. Roughly chop the carrots, celery, leeks and garlic and place them in a large pot with
the rest of the ingredients. Then top the pot up with cold water so that the ham hocs
are completely covered.
2. Simmer slowly for 3 hours. You’ll know the meat is ready when you can easily pull it
off the bone.
3. Remove the ham hocs from the liquid and set aside. Strain the liquid to remove the
vegetables and then put the liquid back onto the hot stove to reduce.

4. Reduce the liquid down by at least half.
5. To test if the liquid has reduced enough, pour a ladle of it into a bowl and pop it into
the fridge for 10 minutes to see if it sets.
6. If, after 10 minutes in the fridge, it has turned to a jelly-like consistency you’ll know the
liquid has reduced enough and you can remove it from the heat. If it hasn’t yet set,
then continue to reduce the liquid and test it again after a few minutes.
7. While the ham hocs are still warm, remove the meat from the bones making sure that
you discard all of the fat and gristle as you go. Then roughly chop the ham meat.
8. Roughly chop the parsley and add it the chopped ham.
9. Season with salt and freshly ground pepper to taste.

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