A tasty alternative to your typical festive plate, this terrine by Lyndey Milan becomes especially delicious when paired with a well-weighted Mediterranean variety like Vermentino. For lovers of heavier white wines, think a mid-weight Chardonnay, or if choosing a red, Pinot Noir would be the ideal pick.
Ingredients
2 smoked pork hocks for 500g cooked pork, shredded
1 bay leaf
4–6 black peppercorns
1/2 onion
1 small carrot, sliced (optional)
1 small celery stick, sliced (optional)
500g cooked ham, shredded
1 cup (250ml) reduced poaching liquid or chicken stock (see note)
2–5 titanium gelatine leaves (see note)
2 tbsp Dijon or wholegrain mustard + extra to serve
1/2 cup parsley leaves, roughly chopped
Crusty bread, to serve (optional)
Pickled grapes
3 cups (450g) seedless red grapes, halved
1 1/2 cups (375ml) cider vinegar
3/4 cup (165g) sugar
1–2 tsp salt, to taste
Method
1. If uncooked, cover smoked ham hocks with cold water in a very large saucepan or stockpot. Add bay leaf, peppercorns, onion and carrot and celery if using. Bring to the boil, then reduce to a gentle simmer and cook for 1 1/2 hours (topping up with boiling water as necessary) or until the meat pulls easily from the bone. Remove from the liquid, cool slightly, discard the skin and fat and shred the meat. Strain and reduce the poaching liquid to about 2 1/2 cups (625ml). Remove fat from top of liquid.
2. Line a 1.5 litre terrine or loaf tin with a double layer of plastic wrap, leaving overhang.
3. Soften gelatine leaves in cold water for 5 minutes. Re-heat poaching liquid if cold, squeeze gelatine and stir into stock to dissolve and whisk in mustard. Taste.
4. Combine smoked pork, ham and parsley. Spoon half into the mould, press firmly, pour over just enough warm stock to moisten, then repeat with remaining meat and enough stock to just cover. Tap to remove air pockets.
5. Fold over plastic, essential to weigh down with a small tray and cans, and chill for at least 6 hours or overnight until set.
6. Meanwhile, for pickled grapes, heat vinegar, sugar and salt in a small saucepan until sugar dissolves. Pour over grapes and if they are not completely covered add 1–2 tbsp hot water, cool, then refrigerate.
7. To serve, invert terrine, slice with a hot knife, and accompany with pickled grapes, extra mustard and crusty bread.
Lyndey’s note: If you don’t reduce the poaching liquid or use chicken stock instead, increase gelatine leaves to 5. Best eaten within 3 days.