Smoked Ham Hock and Foie Gras Terrine by Lee Myers of The Whitehouse Restaurant in Lochaline
The award winning Whitehouse Restaurant in Lochaline, on the remote Morvern peninsular, is renowned for its local sourcing. It was awarded 3 stars (the highest rating) from the Sustainable Restaurant Association in 2015 for its whole approach to sustainability including its impact on the environment and society, as well as on their sourcing. Given its hard core local sourcing policy it may seem unusual to have a recipe that includes a Spanish ingredient - fois gras. The Whitehouse uses ethically produced fois gras from Sousa and Labourdette in Spain. The geese are free to roam and fly away and not force fed. It is only available at certain times of the year and can be pre ordered at sousa-labourdette.com.
The Whitehouse Restaurant is open Tuesday to Saturday for lunch and dinner, for more information visit www.thewhitehouserestaurant.co.uk
This may look complicated but all you need is a bit of patience.
Ingredients
5 smoked ham hocks
1 leek (chopped)
1 large white onion (chopped)
1 stick of celery, peeled
1 carrot (chopped)
1 bunch of parsley, finely chopped
200g of Ayrshire ham (thin)
4 cloves of garlic
I lobe of Sousa and Labourdette fois gras (1 cm slices)
Salt and pepper
Method
1 Place the ham hocks in a large pan of cold water and bring to a rapid boil for 15 minutes.
2 Soon the ham hocks out and place in a fresh pan of cold water. Bring to boil and then simmer for 3-4 hours with the vegetables.
3 Once cooked, leave to cool slightly in the stock.
4 In a separate pan reduce 3 ladles of the stock by half.
5 Once cool enough to handle remove the ham meat from the bones (try not to break the meat up too much) and place in a mixing bowl with the cooked vegetables. Mix with a ladle or two of the reduced stock, season with pepper (not salt).
6 Place fois gras on an oven tray and place in pre heated oven at 180C for 60 seconds.
7 Line a terrine mould with cling film and Ayrshire ham, layer the terrine with smoked ham and fois gras packing it well. Cover with more Ayreshire ham and overlapping cling film and pop a weight on top.
8 Chill in the fridge for at least 12 hours.
In association with Taste Communications
www.tastecommunications.co.uk
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