Ham Hock, Pigeon and Chestnut Terrine
Feeds 8 persons.
2kg Ham Hock
2 Pigeon Breasts
100gsm Crushed Chestnuts
2 Carrots peeled and halved
2 Small white onion peeled and halved
2 Sheets of gelatine
3 Sticks of celery peeled and halved
Place ham hock into a pan and cover with cold water. Bring to simmer and cook for 10 minutes. Add carrot, celery and onion and gently simmer for 3 hours. When the carrot is cooked, remove and retain for later.
Remove ham hock from the stock and when cool pick ham from the bone. Strain the left over stock and discard the celery and onion. Place 800ml of stock into pan, bring to the boil and reduce by half.
Soak gelatine sheets in cold water until soft (approx 5 minutes) and add them to the reduced stock. Stir the stock until gelatine completely dissolved.
Sear pigeon breasts and cut into half long ways through the middle (leaving 2 flat pieces). Dice carrot and gherkins.
Line a terrine dish with cling film. Take the ham, pigeon breast, chestnut, carrot and gherkins and layer the terrine evenly. Once the stock is cool, pour over the terrine and pack down. Cover the terrine top with cling film.
Cut piece of card to sit just inside terrine dish, cover the card in tin foil. Press the card down on top of the terrine and weight down with suitable heavy object. Chill overnight and serve with piccalilli and crusty bread.