Bacon and Cabbage Terrine

Posted by System Administrator Thursday 18th September 2014 0 Comment(s) Wine & Food Inspirations,
Restaurant: The Pigs Ear, Nassau Street

Website: www.thepigsear.ie

Address: 4 Nassau Street Dublin 2

Telephone number for bookings: 00353 16703865

 


Chef: Stephen McAllister
Preparation time: 20 Minutes
Cooking time: 1 Hour
List of Ingredients: Bacon


Method:

List of Ingredients:

  • 4 ham hocks
  • 1 head of savoy cabbage
  • 1 carrot
  • 1 onion 1 bulb of garlic
  • Sprig of thyme & rosemary
  • 10 boiled & peeled new potatoes

For the parsley sauce

  • 100g mayonnaise
  • 50g chopped parsley
  • lemon
  • salt & pepper

 

Method

To make the terrine, soak the ham over night in cold water. Peel the outer leaves of the cabbage, cook in salted boiling water until tender. Refresh in cold water, squeeze out any excess liquid, cut away the ribs and shred.

Place the ham hock in fresh water with the vegetables and herbs. Cook for 3 hours or until the meat falls away from the bone. Let cool slightly in the liquid then pick away the meat.

Wile still warm, mix the ham, potato and the cabbage together, add a little liquid to the mix, this will help the terrine set when cold and will give flavour.

Lay some cling film on a surface, place the ham mixture in the centre and roll up tight into a sausage shape. Let this set for 2 hours before cutting.

 

To make the parsley sauce, mix the parsley and the mayonnaise together. Season with salt and pepper and lemon juice.

 

To serve, spoon some sauce onto each plate, cut the terrine into slices and place them on top of the sauce. Serve with some toast.

 




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