Photo: Sam Loyd

Raymond Blanc's ham hock terrine recipe

Name: Raymond Blanc's ham hock terrine recipe
Prep time: 12 h
Cook time: 4 h
Yield: 12 people
Ingredients: 1.5 Ham hock (1 large or 2 smaller ones); kg Pigs trotter, sliced down the length (optional) (will add flavour and natural gelatine); 1 Water, cold; 2 Bouquet garni (2 bay leaves, 5g parsley, 2g thyme); l Black pepper corns, whole; 1 Large carrot, cut into 4 along its length; 8 Celery sticks, cut in half width wise; 1 Onion, white, medium, peeled, cut into 6; 2 Gelatine leaves, soaked in cold water to soften and drained; 1 White wine vinegar; 1.5 Parsley, flat leaf, blanched for 15 seconds and roughly chopped; 40 Water; g White wine vinegar; 35 Honey, clear; g Thyme sprig; 400 Bay leaf; ml Sea salt; 80 Pepper, white, freshly ground; ml Baby onion, peeled with root intact; 90 Carrot, peeled (*1) and cut into 3cm long sticks; g Cauliflower, cut into small florets; 1 Tarragon sprig, whole; 1 Gherkins, small, washed under cold water & drained; 6 Dill, chipped

24 ingredients 12 hr + 4 hr 12 people openrecipes

A dinner party wow dish you can prepare in advance from Raymond Blanc.

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Estimated Nutrition (whole recipe, rough)

535

Calories

37g

Protein

16g

Fat

67g

Carbs

Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Corn	1/2 cup kernels (82g)	77
Honey	1 tbsp (21g)	64
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Black Pepper	1 tsp ground (2.3g)	6
Celery	1 stalk (40g)	6
Thyme	1 tsp dried (1.4g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Tarragon	1 tsp dried (0.5g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Leaf	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

1.5 Ham hock (1 large or 2 smaller ones)
kg Pigs trotter, sliced down the length (optional) (will add flavour and natural gelatine)
1 Water, cold
2 Bouquet garni (2 bay leaves, 5g parsley, 2g thyme)
l Black pepper corns, whole
1 Large carrot, cut into 4 along its length
8 Celery sticks, cut in half width wise
1 Onion, white, medium, peeled, cut into 6
2 Gelatine leaves, soaked in cold water to soften and drained
1 White wine vinegar
1.5 Parsley, flat leaf, blanched for 15 seconds and roughly chopped
40 Water
g White wine vinegar
35 Honey, clear
g Thyme sprig
400 Bay leaf
ml Sea salt
80 Pepper, white, freshly ground
ml Baby onion, peeled with root intact
90 Carrot, peeled (*1) and cut into 3cm long sticks
g Cauliflower, cut into small florets
1 Tarragon sprig, whole
1 Gherkins, small, washed under cold water & drained
6 Dill, chipped

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By lovefood · Recipe sourced from openrecipes

Raymond Blanc's ham hock terrine recipe

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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