Adam Frost

 I was hoping to start my 2010 blog feeling a bit more up-beat but this weather is driving me crackers!  I just want to get out in the garden, even if it’s just to turn some ground. But instead, I’m driving my wife mad and making a mess in our kitchen. Mind you, if I say so myself, over Christmas I made a really good ham hock terrine and a chicken parfait (I’m not making it up) courtesy of Messrs Ramsey and Oliver. Add to that all the other festive treats - and obviously a huge quantity of red wine – and a good time was had by all!
 
 Do hope you all had a great time and I’m sure that when this weather clears we’re in for a good year. Anyway, just in case anyone wants to have a go, I have listed one of the recipes below (this is taken from Gordon Ramsey’s Sunday Lunch cookbook - thanks Gordon!)
 
Ham Hock Persillade
 
Serves 6-8 
2 large ham hocks, about 1.2kg each
1 tsp coriander seeds
1 tsp black peppercorns
2 bay leaves
few thyme sprigs
2 tsp small capers, rinsed and drained
50g gherkins, rinsed and finely chopped
Handful of flat leaf parsley, finely chopped
Sea salt and freshly ground black pepper
2 gelatine leaves

1. Put the ham hocks into a large pan and cover with cold water. Bring to the boil and boil steadily for 10 minutes, skimming off the scum that floats to the surface. Remove the hocks and discard the water.
2. Return the hocks to the rinsed-out pan along with the coriander seeds, peppercorns, bay leaves and thyme. Cover with cold water and bring to a simmer. Allow to simmer gently for 2 ½- 3 hours until the hocks are tender and the flesh flakes away.
3. To keep them succulent, leave the hocks to cool in the liquid, then lift them out. Strain the liquor into a clean pan and boil for 10-15 minutes until reduced by half.
4. Line a 1.5 litre terrine with a double layer of cling film, leaving some excess draping over the sides. Peel off the skin, then flake the ham or cut into small chunks. Put into a large bowl with the capers, gherkins and parsley. Mix well, seasoning with salt and pepper. Pile the mixture into the terrine and pat down evenly.
5. Soak the gelatine leaves in cold water for a few minutes to soften. Measure 250ml of the reduced stock and season lightly (saving the rest for soup). Squeeze out excess water, then add the gelatine leaves to the hot stock. Stir until dissolved, then pour into the terrine mould to just cover the filling. Gently tap the terrine to ease the stock into any gaps and top up with a little more stock if necessary. Cover with cling film and weigh down with a similar-sized loaf tin (or a carton of milk). Chill overnight or until set.
6. To unmould the persillade, tug at the cling film. Unwrap the persillade and cut into thick slices.