adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Surf 'n' turf ham terrine with crispy school prawns
Surf 'n' turf ham terrine with crispy school prawns
0 Likes
Prep Time:
420 minutes
Cook Time:
220 minutes
Total Time:
640 minutes
Elevate the traditional dish with crunchy prawns and luxurious 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
Instructions:
  • In a stockpot, combine the hock, carrot, onion, celery, thyme, rosemary, and bay leaves, then cover with cold water. Bring to a boil, then simmer over low heat, uncovered, for 2 1/2-3 hours until the meat is tender. Remove the meat from the pot, shred it, and discard the skin and bones before serving.
  • Strain the stock through a sieve into a bowl, keeping the vegetables, and remove the herbs. Simmer the stock in a saucepan over medium heat until reduced by two-thirds, about 15 minutes. Strain the reduced stock through a sieve into a bowl and let it cool slightly.
  • Dice the set aside carrot into 1cm cubes and transfer to a bowl. Mix in the set aside vegetables, ham, cornichon, caper, parsley, lemon zest, lemon juice, and stock. Season with salt and pepper to taste.
  • Prepare the terrine mould by lining it with a double layer of plastic wrap, making sure the sides overhang. Firmly press the ham mixture into the mould so it sits slightly higher than the top. Seal with the plastic wrap, place on a baking tray, and top with a press plate and 2kg of cans. Refrigerate for 8 hours for it to set.
  • Combine apples, butter, and water in a saucepan. Cook covered over medium-low heat, stirring occasionally, for 10 minutes or until apples are soft. Blend the mixture in a food processor until smooth, then strain through a fine sieve into a bowl.
  • Heat oil in a large saucepan until it reaches 180°C on a cook’s thermometer. In a bowl, season flour with salt. Dust the prawns in the seasoned flour, shaking off excess. Cook the prawns in 4 batches for 2-3 minutes or until crisp, then drain on a plate lined with paper towels. Slice the terrine and serve with the prawns and apple butter.

Similar Recipes