Paul Kavanagh's Pork Terrine, Pear & Potato Relish - Lyndey Milan
Some time ago I went to a lovely degustation dinner held by the Trippas White catering group. I have known Brien Trippas for years and the group had decided to
Ingredients
- 5 kilos smoked ham hock
- chicken stock or water, to cover
- 3 sheets gelatine, softened in cold water
- 2 large brown onions, finely chopped
- 2 large carrots, finely chopped
- 2 sticks celery, finely chopped
- 140 g seeded mustard
- 1 bunch fresh thyme, finely chopped
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