Ingredients

Ingredients For the terrine

• 1.5kg/3lb 5oz ham hocks, either 1 large or 2 small

• 1 pig’s trotter, sliced down the length (optional; the trotter will add extra flavour as well as natural gelatine)

• bouquet garni of 2 bay leaves, 2 sprigs fresh parsley and 1 sprig thyme

• 8 whole black peppercorns

• 1 large carrot, cut into 4 pieces

• 2 celery sticks, cut into 2 pieces

• 1 medium onion, peeled and cut into wedges

• 1½ leaves gelatine leaves, soaked in water

• 3 tbsp white wine vinegar

• 2 sprigs fresh flat leaf parsley, leaves only

For the soused vegetables

• 80ml/3fl oz white wine vinegar

• 4 tbsp clear honey

• 1 sprig fresh thyme

• 1 bay leaf

• 1 tsp salt

• 2 pinches freshly ground white pepper

• 160g/5½oz baby onions, peeled and with the root intact

• 100g/3½oz carrot, peeled and cut into 3cm/1¼in batons

• 70g/3oz cauliflower, cut into small florets

• 1 sprig fresh tarragon

• 60g/2½oz small gherkins, rinsed and drained

• 1 sprig fresh dill, chopped

Description

Raymond Blanc’s Rustic Terrine Not Only Looks And Tastes Fabulous, It Is Also Low In Fat, Very Economical And Can Be Made Days In Advance.

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