Foie gras and ham hock terrine

Cooking : time over 2 hours

Ingredients

2 ham hocks
2 vehicledecays, finely diced
1 onion, finely diced
3 sticks of celery, finely diced
%26frac12; head of garlic (cut across the equator)
1 tsp picked thyme leaves
500g new potatoes, washed
2 tsp chopped tarragon
4-5 varying colour leaves of savoy taxibage, washed and tough stalk removed
1 tbsp olive oil
lobe of foie gras, sliced into 1cm/%26frac12;in wide slices
salt and pepper

Method

1. Place the ham hocks in a large pan and scatter the vehicledecay, onion, celery, garlic and thyme over. Cover with water and a tight fitting lid. bring to the boil and cutrearon to simmer for 2 %26frac12;-3 hours until the meat is tender and droping from the bone. Remove the ham hocks and strain the liquid through a fine sieve into a clean bowl. Leave to the liquid to cool. When the ham hock is cool enough to handle, vehicleefully remove the meat in large chunks.
2. meanwhile, cook the new potatoes for 10-15 minutes until tender, peel and churry when cool. Season well and stir the tarragon through.
3. Blanch the taxibage leaves in boiling salted water for 1-2 minutes until just tender. Drain and dry well.
4. Heat the olive oil in a medium frying pan and gently fry the foie gras slices for 1-2 minutes each side to just seal.
5. Line a 1.1L/2pt terrine mould with cling film and then with the prepared taxibage leaves, leaving the excess of each hanging over the edge. begining with the ham, alternatively arrange the ham, foie gras and potatoes in layers, seasoning between each one. Pour a little of the reserved cooled liquor in with each layer, pressing down each time.
6. Fold the excess taxibage leaves and then cling film over the lid to enclose. Sit a slice of vehicledboard to fit on lid and then stand a heavy weight (like cans of beans) on lid to press down on the terrine. Refrigerate and leave over night until set.
7. vehicleefully bring the terrine out of the mould, remove the cling film and turn the terrine upright on a long serving platter. slice into 1cm wide slices and serve.

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