black peppercorns, 1 tablespoon Your email address is invalid. This recipe is a rustic, yet elegant way to serve an often little-used cut of pork. Once the terrine is chilled, uncover it and run a knife around the outside of it to loosen it from the pan. With chapters on tasty soups and starters, through to meat, fish…. Elizabeth David, the woman who who changed the face of British cooking after introducing a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean. Registered number: 861590 England. Allow them to cool slightly before handling, but while still warm, separate the meat and place into a mixing bowl. Scrape the fat off the skin. Refrigerate at least 4 hours (or until chilled) before trying to remove the terrine. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Remove from the oven and cool. We will never share your email address with anyone else. The proportions of meat, liver and seasonings making up a pâté can be altered to suit individual tastes, but always with due regard to the finished texture of the product. A dry pâté is either the result of overcooking, or of too small a proportion of fat meat having been used. Cover the top of terrine with a piece of parchment paper or waxed cloth. When cooking any pâté remember that it is the depth of the terrine rather than its surface area which determines the cooking time. To the minced meats, all thoroughly blended, add 60g/2oz of the streaky bacon or pork fat cut in thin, irregular little dice, the garlic and seasonings, and the wine and brandy. Get our latest recipes, competitions and cookbook news straight to your inbox every week Get our latest recipes straight to your inbox every week. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Or, make a sweet, cream-layered terrine for a posh pudding. Add the skin, mustard, shallots, scallions, celery, parsley, lemon zest, salt and pepper to the meat. Please enter a valid address. Rinse the pork hocks in cold water then place into a large stock pot. This is a collection of Elizabeth David's very favourite everyday recipes. Once the liquid reaches a full simmer, turn the heat down to low and allow to simmer slowly for about 3 hours or until the the hocks start to fall apart. A good pâté is moist and fat without being greasy, and it should be faintly pink inside, not grey or brown. You will need a 1.25-litre/2-pint capacity terrine, or into 2 or 3 smaller ones, about 5–6cm/2½ inches deep. shallots, finely diced, 1/4 cup Once the hocks are cooked, remove them gently from the liquid and onto a plate. Once cooked, allow to cool to room temperature. fresh pork hocks, 1 tablespoon Mince the skin into small pieces. See our privacy policy. Place some of the skin on a cutting board so the fat side is facing upwards. Pack the mixture in a terrine or loaf pan (pushing down on the mixture to remove any air pockets) and cook in a preheated 350F oven for 12 to 15 minutes. Serve the chilled terrine, topped with microgreens or cut into slices, seared and served as a first course with chutney or pickles. If the terrines are to be kept longer than a week, cover them completely, once they are cold, with a sealing layer of just-melted pure pork lard. You’ll want almost half the volume of skin as you have meat (approximately a cup of chopped skin).