I found this in a magazine, and plan to make it soon. It looks like a nice variation on my mother's potted meat.
- 2 (1 1/2 kg) smoked ham hocks
- 750 ml dry white wine
- 4 onions, peeled,one studded with 8 cloves
- 1 pork trotter, split and blanched
- 2 bay leaves
- 4 cloves garlic, peeled
- 2 carrots, peeled and sliced
- 4 celery ribs, roughly chopped
- 15 g gelatin (3 teaspoons)
- 2 tablespoons white wine vinegar
- salt & freshly ground black pepper
- 1 bunch flat leaf parsley, finely chopped
- Place the ham hocks in a large saucepan and cover with water.
- Bring to the boil, simmer for 15 minutes, then drain.
- Add the wine and aromatics, and bring to the boil.
- Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
- Discard the trotter and aromatics.
- Cool the ham, remove the fat and skin and roughly dice the meat.
- Heat the stock, and add the gelatine, stirring to dissolve.
- Add the white wine vinegar and season with salt and pepper to taste.
- Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
- Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
- Turn out of the bowl and serve sliced.
A French classic that I make now and then when I have time! This recipe certainly delivered on technique as well as flavour. I made it EXACTLY as posted - I even managed to get a pig's trotter from my bucher in the village. I make mine with Madeira wine, but I rather liked this as an alternative - it was lighter and fresh in flavour. I have parsley growing all over the back garden, so this was an ideal opportunity to make this for the Herb of the Month tag game in the Gardening and Herbs Forum - although I saved this recipe when I first saw it in the recipe promo "Give me a J" in CC. I made this for a dinner party starter - we ate it with homemade bread, cornichons and watercress. Sorry, no sliced photos Jan - but I did manage to get photos in the afternoon before I served this. A note: you need to allow yourself LOTS of time for this recipe, and I also increased the gelatine a wee bit - experience has taught me that even with the the additon of the pig's trotter, you need a FIRM setting agent to hold all the ham and parsley layers together. Excellent! Thanks for posting. FT :-)