by Magnus Mumby
Ham Hock Rolled Terrine with Warm Lentil Dressing
Lentil Recipe
All ingredients should be organic whenever possible.
Ingredients:
3 Ham Hocks
1 Bunch Parsley Finely Chopped
3 tbsp Meux Mustard (Or Dijon Mustard)
1 tbsp Chopped Capers
1 tbsp Chopped Cornichons (Pickles)
1/2 tsp Ground Mace
Generous Black Pepper
Method:
- Wash the ham hocks off in several changes of water to get rid of any excess salt.
- Cover with plenty of cold water and bring to a gentle simmer. Continue to simmer for 3-4 hours or until the meat starts to become tender and flaky.
- Allow to cool for a while and then strain through a colander, reserving the stock for lentil soup.
- When cool enough to handle start to flake the meat into chunks, discarding the fat, sinew and bones.
- Take about a pint of the stock and reduce by a third.
- Place half the meat into a blender along with the reduced stock and blitz into until finely shredded. Return to the bowl with the larger chunks of ham. Add the rest of the ingredients and mix thoroughly.
- Next lay out two wide strips of cling film slightly overlapping to make a large rectangle. Place the mixture in the centre, and slowly start to form it into a sausage shape, squeezing it together to an even thickness.
- Next fold over the cling film on one side and pull it tight against the
Nutrition: This is one of those recipes that takes an incredibly cheap cut of meat and turns it into something quite special. During the cooking process most of the saturated fats are rendered out of the finished product making it a much leaner dish. It is a great way of taking bulk cheap cuts of meat and refining into a protein rich finished article. Very cheap, yet very elegant. Also with the stock that is left over you can make a nice pea and ham or lentil and bacon soup, both of which are very wholesome and nutritious.
- ham. Working along the ‘sausage roll’ it as tight as you can, squeezing it tighter and tighter each time you roll it over. When completely rolled, push the ends in and tighten everything up as tight as you can. Take the loose ends of the cling film holding on to them, and roll the package tight as if you were rolling something with a rolling pin. When it is as tight as it will go, tie off the loose ends of cling film and place in the fridge to firm up.
- To serve, slice thick rounds and warm it through. Top with a poached egg and dress with salad leaves and the warm lentils dressing (recipe follows). Or you can serve cold with pickle, or simply eat with cheese and pickled onions as part of a packed lunch or picnic.
- You should get 8-10 portions depending on size.
Puy Lentil Dressing
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Runny Honey
4 fl oz Good Quality White Wine Vinegar
12-16 fl oz Extra Virgin Olive Oil
Salt and Pepper
3-4 tbsp Puy Lentils (Cooked until Just Soft But Still Keeping Their Shape)
1 tbsp Chopped Fresh Parsley, Tarragon and Chives (any or all will do)
Method:
- Put the mustard and honey in a liquidiser with the vinegar and a splash of the oil. Switch onto a low speed and slowly drizzle in the rest of the oil and add the seasoning.
- You should end up with a thick emulsion. This is now a dijonaise dressing for any salads or any dishes that you would use a good quality vinaigrette for. You can bottle and store in the fridge indefinitely.
- To make the warm lentil dressing for the ham hock terrine, or any other dish, place the lentils in a sauce pan with a few tablespoons of dressing and a little water to thin it out slightly. Allow to warm through, but NOT boil. Add the herbs and it is ready to serve.
Lentil Recipe: Ham Hock Rolled Terrine with Warm Lentil Dressing
Issue 11 | December/January 2009/2010
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