Ingredients

Ham hock terrine
1 smoked ham hock
1 plain ham hock
1 carrot
2 sticks celery
1 onion
Pineapple sheets
180ml Les vergers Boiron Pineapple puree
2.5g agar
Pineapple ketchup
150ml Les vergers Boiron Pineapple puree
50ml white wine vinegar
3.2g agar
5g sugar
Pineapple garnish
1 pineapple
As required Parmesan (36 months)
As required Olive oil
As required Black pepper

Method

• Peel and chop the vegetables
• Add to a large pot with the ham hocks, and top with water
• Boil for 2-3hrs until soft
• Allow to cool in the water
• When cool, pick the meat and leave the vegetables
• When you’ve shredded the meat in a bowl, add chopped chives, small cubes of parmesan, grated garlic – mix all together with seasoning and place on a tray to set
• Bring the puree to the boil and whisk in the agar
• Pour onto a metal tray
• Spread until its see-through
• Allow to cool for 10mins and cut out with a cutter
• Bring the pineapple juice to the boil
• Reduce by a third
• Add vinegar and sugar
• Bring to the boil to dissolve the sugar
• Whisk in the agar
• Remove from the heat and set until it forms a hard block
• Blend the set jelly with another 50g vinegar until a smooth consistency
• Use an apple corer and cut pineapple out
• Blowtorch for smokiness
• Garnish plate with fresh parmesan
• Dress with a touch of olive oil and black pepper

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