Ham Hock and Parsley Terrine from Recipes from Brixton Village by Miss South
This is a classic English dish. It is well worth the time and effort, especially if you are a confident cook. It is perfect on a warm summer’s day as a cold lun
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Ingredients
- 2 leaves silver or leaf gelatine
- 2 teaspoons wholegrain mustard
- 2 large or 4 small shallots, peeled and left whole
- 1 good handful of parsley (about half a large bunch)
- 1 large carrot, peeled
- 1 ham hock, preferably smoked (about 1kg)
- 2 pigs’ trotters, scrubbed clean
- 1 strip of lemon peel
- 250 ml good quality dry cider
- 1 bay leaf
- 2 cloves
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