“Our Bacon & Cabbage Terrine is always a hit, this is a different slant on an old favourite Irish dish. When it comes to sauces, there is absolutely no need to use flour as a thickening agent, I haven’t in this dish nor do I in any of my other dishes, so this is a coeliac friendly recipe. Enjoy.” Chef Gearoid Lynch The Olde Post Inn….
Ingredients
- 2 Ham Hocks
- 1 head Savoy Cabbage
- Cooking liquor from the Ham Hocks
- 3 Bay leaves
- 1 star anise
Method
- Cook Ham hocks in a large pot with water with Bay leaf & star anise bring to the boil and simmer for 3 hours.
- Prepare cabbage by washing, removing large stalks, and cutting thinly.
- Once meat falls off the bone it is cooked.
- Remove from the hocks from the cooking liquor and leave to cool slightly.
- Prepare terrine tins, by lining with layers of cling film.
- Pick meat of the bone and remove any gristle or fat pieces.
- Blanch the cabbage in the cooking liquor from the ham hocks, leave to cook for 3-5 minutes.
- Once cooked stain from liquid. (Retain liquid, for setting the terrine).
Assembly - Layer the terrine tin with hocks and alternatively the cabbage, once completed, the tin should be over the top by 1”.
- Pour cooking liquor over the terrine ensuring the last layer is covered.
- Wrap terrine with the cling film, keeping it tight.
- Refrigerate overnight with a heavy weight placed on top to press the terrine.
- Ensure terrine is firm and set before removing from the terrine tin. It can take 24 hours to set properly.
For the Leek cream, you will need:
- 1 leek white (chopped)
- 1 onion medium (chopped)
- 2 sticks celery (chopped)
- 50g butter
- 2 bay leaves
- 2 star anise
- 3 cardamom seeds
- 4 white peppercorns
- 1 pt. cream
- Chives (chopped)
Method
- Sweat leek, onion, celery together with butter.
- Add bay leaves, star anise, cardamom and peppercorns.
- Add cream and bring to the boil, simmer on a low heat for 5 minutes.
- Remove from heat, and stand, pass through a fine sieve.
- Correct seasoning. Add chives.
To serve
Slice terrine with a sharp knife 1” thick, heat in preheated oven for 3-4 minutes, it should be just warm not overheated as it will fall apart. Place a slice of the terrine on a plate and spoon a little leek cream beside it.
