Put a spin on the classic with crispy prawns and rich terrine.
Ingredients
- 4 (about 4kg) smoked ham hocks
- 2 carrots, peeled, trimmed
- 1 large brown onion, finely chopped
- 2 celery sticks, sliced
- 1/4 bunch fresh thyme
- 1/4 bunch fresh rosemary
- 2 fresh bay leaves
- 100g cornichons, finely chopped
- 60g drained baby capers, chopped
- 1 bunch fresh continental parsley leaves, finely chopped
- 1 lemon, rind finely grated, juiced
- 4 Granny Smith apples, peeled, cored, finely chopped
- 200g butter
- 60ml (1/4 cup) water
- Vegetable oil or rice bran oil, to deep-fry
- 200g rice flour
- 600g very small prawns
Method
- Step 1Place the hock, carrot, onion, celery, thyme, rosemary and bay leaves in a stockpot. Cover with cold water. Bring to the boil. reduce heat to low. Cook, uncovered, for 2 1/2-3 hours or until meat is falling off the bone. remove the meat. shred. discard the skin and bones.
- Step 2Strain the stock through a sieve into a bowl, reserving the vegetables. discard the herbs. Simmer the stock in a saucepan over medium heat for 15 minutes or until reduced by two-thirds. strain through a sieve into a bowl. Cool slightly.
- Step 3Chop the reserved carrot into 1cm pieces and place in a bowl. add the reserved vegetables, ham, cornichon, caper, parsley, lemon rind, lemon juice and stock. season.
- Step 4Line a 1.5l terrine mould with a double layer of plastic wrap, allowing sides to overhang. Press ham mixture into mould (the mixture will be slightly higher than the mould). Seal with the plastic wrap. Place on a baking tray. top with a press plate and 2kg of cans. Place in the fridge for 8 hours to set.
- Step 5For the apple butter, place apple, butter and water in a saucepan. Cover and cook, stirring, over medium-low heat for 10 minutes or until apples are soft. Process the apple mixture in a food processor until smooth. Press the apple mixture through a fine sieve into a bowl.
- Step 6Pour enough oil to come one-third of the way up the side of a large saucepan. Heat to 180°C on a cook’s thermometer. Place flour in a bowl. season with salt. dust the prawns in flour, shaking off excess. Cook the prawns, in 4 batches, for 2-3 minutes or until crisp. drain on a plate lined with paper towel. season. slice the terrine. serve with the prawns and apple butter.
- Low carb
- Lower gi
Nutrition
2312 kj
Energy
32g
Fat Total
14g
Saturated Fat
2g
Fibre
42g
Protein
23g
Carbs (total)
All nutrition values are per serve
Notes
Want to make your own ‘press plate’? Cut two pieces of thick cardboard to fit the inside of the terring mould. Hold together and wrap with plastic wrap to seal completely.
- Author: Colin Fassnidge
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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