Serves 4
135 min
Toasted Malt Loaf with Pressed Ham Terrine & Spiced Apple Compote
Recipe GLPR86deb7a4c0533b
An elegant Nordic-inspired dish featuring layers of tender ham bound with savory gelatin, served alongside warm spiced apple compote and crispy toasted malt bread cubes. The pressed ham terrine is chilled until firm, then unmolded and drizzled with fresh tarragon vinaigrette for a sophisticated balance of flavors.
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Ingredients
2 ham hocks (about 800g total)
1 medium onion, halved
2 bay leaves
1 cinnamon stick
1 teaspoon black peppercorns
Water for cooking
4 gelatine leaves (about 8g)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
4 medium apples (about 600g), peeled, cored, and diced
15g butter for apple compote
4 tablespoons water
1 cinnamon stick for compote
3 whole cloves
1 star anise
2 tablespoons sugar
2 tablespoons fresh tarragon for dressing
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Salt and white pepper to taste
25g butter for toasting
1 shop-bought malt loaf (about 250g), cut into bite-sized cubes
Directions
Place the ham hocks in a large saucepan with the onion, bay leaves, cinnamon stick, and peppercorns. Cover completely with water and bring to a boil. Reduce heat to low and simmer gently for 2 hours until the meat is very tender. Remove from heat and allow to cool completely.
Once cooled, carefully remove the ham hocks from the pan and set aside. Strain 300ml of the cooking liquid through a fine sieve into a clean saucepan. Soak the gelatin leaves in a bowl of cold water for about 5 minutes to soften, then drain thoroughly.
Heat the strained cooking liquid until it reaches a gentle simmer (do not boil). Remove from heat and stir in the softened gelatin leaves until completely dissolved. Allow the mixture to cool to room temperature.
Pick the meat from the ham hock bones and chop into small, even pieces. Line four 200ml ramekins with cling film. Layer each ramekin as follows: one-third of the chopped ham at the base, followed by a small amount of gelatin liquid and a sprinkle of fresh parsley. Add another third of the ham with more gelatin liquid, then a layer of fresh tarragon. Finally, top with the remaining ham and the remaining gelatin liquid. Cover the surface of each terrine with cling film and then foil.
Place weights on top of each terrine (you can use another ramekin with an onion inside). Refrigerate for at least 2 hours until the gelatin is completely set and the terrine is firmly compressed.
For the apple compote, place the diced apples in a saucepan with 15g butter, 4 tablespoons water, and the cinnamon stick, cloves, and star anise. Cook over gentle heat for 8-10 minutes, stirring occasionally, until the apples are soft and beginning to break down.
Remove the cinnamon stick, cloves, and star anise from the compote. Stir in the sugar and heat gently for 1-2 minutes until the sugar has fully dissolved. Set aside to cool slightly.
Prepare the tarragon vinaigrette by whisking the fresh tarragon with the white wine vinegar in a small bowl. Slowly add the olive oil while whisking continuously until combined. Season to taste with salt and white pepper.
Place the 25g butter in a non-stick frying pan over medium-high heat. Once foaming, add the malt loaf cubes and toast for about 2 minutes, turning regularly, until lightly browned and crispy on all sides. Transfer to a warm plate.
To serve, carefully unmold each terrine onto a plate by removing the foil and cling film. Add spoonfuls of the spiced apple compote alongside the terrine and scatter the toasted malt loaf cubes around the plate. Drizzle lightly with the tarragon vinaigrette and serve immediately.
