Extremely colorful, I know I like hocks and trotter, I like everything else that you put in so it would just have to be good.!
Looks really great my friend. Congrats
With you on the non pulverised .The meat runs north south so to speak so sort of splits into bits along those lines.
I can understand that you could do fancy with extra veg but I think you run the risk of muddying the flavours . This is just,hock,jelly,parsley mix .If it aint broke don't fix it.
Glad you liked it.
Glad you liked it.I haven't made one this way before. It had a nice fresh clean contrast with the parsley mix.
Only thing I would revisit is add some lemon zest to the parsley mix & try just mixing it altogether rather than layering it.
I think serving it with some lightly pickled veg like radish,onion,fennel,carrot would be pretty special.
I have reloaded on hocks & bits so I will tinker with it a bit in the future.
Hello. Sorry I'm late. WOW! that looks great. I just watched a BBC program and a French Chef made one very similar. If anyone is interested in seeing it done I have posted a link to the program below. Is a 30 minute show on charcuterie. Keep Smokin!
So sorry to be late to your terrine party! I haven't had much free time recently due to work and school, so I'm sure I have missed many incredible threads. But I've now finished up my spring term classes and so have a few weeks to catch up with SMF and do some cooking.
Your terrine looks just gorgeous. The colors are beautiful and I bet the parsley mix really brightens up the ham flavor. I particularly love the picture of that trotter jelly! I love having trotter jelly lying around…IMHO it makes the best stock for braising greens, gives them a lovely silky mouth feel and of course a great flavor.
My local library has a copy of Pork and Sons that I need to go check out now. Thanks for mentioning it.
Thanks for a fabulous post, Mick!! Hope you are enjoying your Aussie autumn and that all is well with you and your GF!
Glad you liked it Clarissa.
Pork & sons is a great book ,very Nose to Tail.
I think that ham hock terrine has a few variations between the UK & France.
I went with taste first & foremost.I saw a few that looked like geometric patterns with carrot,leek etc .Bit to fancy for me.