Boar Hock and Parsley Terrine

3:10 pm on 10 April 2015


Boar Hock and Parsley Terrine
  • 4 boar hocks (or ham hocks)
  • 1 carrot (roughly chopped)
  • 1 onion (peeled and quartered)
  • 2 cloves garlic (whole)
  • 1 stick of celery (roughly chopped)
  • 4 allspice berries
  • 3 cloves
  • 1t fennel seeds
  • 2 shallots (finely diced)
  • 100g flat parsley (chopped)
  • 3T capers (chopped)
  • 2T cornishons (finely diced)


Place hocks in an oven dish with the carrots, garlic, onion, celery, allspice, cloves and fennel seeds. Cover with water and braise for 3-4 hours in a 160 degree oven.

When the meat is falling off the bone, remove the meat and strain the stock. Discard the vegetables.

While the meat cools reduce about 300ml of the stock on a medium heat.

When the meat is cool enough to handle, remove the skin and take the meat off the bone. Keep the skin and bones for use in soups, braises and stocks.

Break the meat into chunks and mix with parsley, shallots, capers and cornishons.

When the stock has reduced to about 100ml mix into the meat.

There should be just enough liquid that when you tilt the mixing bowl, you will see the liquid run from the mixture.

Line a terrine dish with cling film and pack the mixture into the terrine. Cover and chill for at least 6 hours (preferably overnight).

Turn the terrine out of the terrine dish and remove cling-film before slicing into 1.5cm portions

Serve with mustard, pickles and toast.

From Afternoons with Jesse Mulligan

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