Chef - David Everitt-Matthias
Ark of Taste Product - Gloucester Old Spot
Producer - Butt's Farm
"This is one of my favourite starters: a terrine of pig’s cheeks, cooked slowly in duck fat, and poached smoked ham hock, served with home-cured pork jowl – yum! The terrine has just a little jus to help it set when pressed and to keep it moist. This porcine lover’s delight is served with a pear purée, which helps cut the richness of the terrine, raw pear for texture and honeyed mustards seeds for a touch of heat." David Everitt-Matthias
– Soak the smoked ham hock overnight in cold water to remove excess salt.
– The next day, place it in a large saucepan with the vegetables and aromatics. Cover with water and bring to the boil, then skim and simmer for 3 1/2–4 hours, until the meat is coming easily away from the bone.
– Lift out the hock (strain the stock and keep for a soup or broth). Remove the meat from the bones, discarding the skin and picking off any bits of gristle and fat. Place in a container.
– Peel the celeriac and slice as finely as possible. Line a baking tray, about 52 x 32cm, with baking parchment. Melt the butter in a small saucepan, then brush the baking parchment with a little of it.
– Season, then cover with overlapping slices of celeriac to form a rectangular sheet about 25 x 36cm in size. Brush with more butter and season.
– Place in an oven preheated to 180°C/Gas Mark 4 and cook for 5 minutes.
– Turn the celeriac sheet over (this manoeuvre will need another baking tray lined with buttered parchment) and cook for a further 5 minutes.
– Remove from the oven and place a sheet of baking parchment on top of the celeriac. Set a baking tray of the same size on top and add a heavy weight. Cool, then place in the fridge to chill. When cold, remove from the trays and remove the paper. Cut into two equal rectangles, about 36 x 12cm, for the top and bottom of the terrine.
– Salt the pig’s cheeks with the salt and aromatics. Pack tighly in a bag or container and leave for 6 hours only.
– Remove the salt and herbs by quickly rinsing under cold water and dry well.
– In a heavy-based ovenproof pot or a highsided baking tray large enough to fit the cheeks, melt the duck fat over a low heat. Add the cheeks, which should be completely covered with fat. Cover with foil, then place in an oven preheated to 150°C/ Gas Mark 2 and simmer gently for 2–2 1/2 hours, until tender. To check, prick with a fork: there should be no resistance. Keep warm in the fat until needed.
– Remove any damaged outer leaves from the leeks and trim the green end, then carefully trim the bottom, leaving the smallest amount of root intact.
– Bring a large pan of salted water to the boil, add the leeks and cook for 3–4 minutes, until tender. Place on a tray and squeeze the excess water out of them. Keep warm.
Building the terrine
– The ham hock, pig’s cheeks and reduced stock should be warm, so reheat if necessary.
– Place a frame, about 36 x 12 x 4cm, on a tray and line with 2 layers of cling film, overlapping the sides of the frame.
– Carefully place one of the celeriac rectangles on the bottom of the frame and drizzle over a little of the reduced chicken stock.
– Neatly arrange the pigs’ cheeks next to each other, 3 across and 8 along, in a layer on the celeriac. Press down well with a board that fits inside the frame.
– Season and drizzle with chicken stock, then add the leeks, arranged top to tail along the length of the terrine. Press down well again. Drizzle with chicken stock and season.
– Evenly place a layer of smoked ham hock all over the leeks. Drizzle with the last bit of stock and season.
– Carefully lay the other rectangle of celeriac on top and press down well with the board.
– Bring the cling film up and over the terrine, and seal. Prick lightly with a fork and place the board on top. Place 2 heavy weights on the board and leave in the fridge overnight to set.
– About 40 minutes before serving, take the terrine from the fridge, to take the chill off it, and remove it from the frame. Remember to remove the clingfilm before serving!