If you’ve ever tasted the French classic jambon persillé you will see from whence came the inspiration for this dish. You could make individual darioles or ramekins if you prefer, but the long terrine looks equally impressive and is less fiddly. Serve in slices for lunch or as part of a buffet. You don’t have to serve the mayonnaise with the terrine- some little cornichons or proper homemade piccalilli are delish with it too. I have a old Pyrex terrine dish but Amazon sell the same size Le Creuset dish-which you can buy here: www. amazon.co.uk.
- 2 ham hocks
- 1 x 1.5kg chicken
- 1 onion, peeled and halved
- 2 carrots, peeled and roughly chopped
- 1 teaspoon black peppercorns
- Small handful of flat-leaf parsley plus 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped tarragon
- For the sauce
- 300ml mayonnaise
- 1 tablespoon Dijon mustard
- 25g baby cornichons, finely sliced
- 1 tablespoon capers, finely chopped
- Place the ham hocks in a stockpot or the largest saucepan you own. Cover with cold water and bring to the boil. Drain the ham hocks. Add the chicken, onion, carrots, peppercorns and small handful of parsley. Cover with cold water and put on the lid. Bring to the boil then turn the heat down and simmer gently for 1 hour.
- Lift out the chicken and leave to cool. Continue to simmer the ham hocks for a further 1 ¼ hours or until the meat is falling off the bones.
- Lift out the ham hocks and leave to cool. Turn the heat up and let the cooking liquor boil down to about 1 litre. This can take about 40-50 minutes. While the liquor is reducing remove the meat from the chicken carcass and roughly chop. Place in a mixing bowl. Do the same for the ham hocks and mix with the chicken. You should have about 380g of each meat. Stir in the chopped parsley and tarragon and season with a little ground black pepper. You shouldn’t need any salt as the jelly will be quite salty.
- When the liquor has reduced sufficiently line a sieve with a square of muslin cloth and pour the reduction through, discarding the vegetables. Pour the reduced stock into a jug and leave to settle for about 1 hour until the fat rises to the top. Skim off as much fat as possible.
- Line a 28cm long terrine dish (about 1.5 litre capacity) with cling film. Pack in the chopped chicken and ham and level the top. Carefully pour in enough stock to cover the meat. Cover with cling film and chill until set, preferably overnight.
- For the sauce, mix together the mayonnaise with the mustard, cornichons and capers. To serve, turn the terrine out onto a flat serving plate. Serve in thick slices with the accompanying sauce.