Ham Hock Terrine with a Jammy Egg and Parsley Mayonnaise Recipe - Great British Chefs
This simple ham hock terrine is made by wrapping jammy Freshlay Farms Golden Yolker® eggs in a rich ham hock terrine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1kg ham hock
- 1 large onion
- 1 garlic bulb
- 250ml of white wine
- pork stock, as needed, about 1–2 litres, boiling hot
- 1 bunch of parsley
- lemon zest, from 1 lemon
- 4 Freshlay Farms Golden Yolker® eggs
- salt, to taste
- cornichons, to serve
- baguette, toasted, to serve
- 1 bunch of flat-leaf parsley
- 450ml of sunflower oil, or vegetable oil
- 75g of Freshlay Farms Golden Yolker® egg yolk
- 25g of white wine vinegar
- 1 1/2 tsp Dijon mustard
- salt
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