Bacon & cabbage terrine with a baby leek cream

bacon-cabbage“Our Bacon & Cabbage Terrine is always a hit, this is a different slant on an old favourite Irish dish. When it comes to sauces, there is absolutely no need to use flour as a thickening agent, I haven’t in this dish nor do I in any of my other dishes, so this is a coeliac friendly recipe. Enjoy.”

Chef Gearoid Lynch

Ingredients

  • 2 Ham Hocks
  • 1 head Savoy Cabbage
  • Cooking liquor from the Ham Hocks
  • 3 Bay leaves
  • 1 star anise

Method

  • Cook Ham hocks in a large pot with water with Bay leaf & star anise bring to the boil and simmer for 3 hours.
  • Prepare cabbage by washing, removing large stalks, and cutting thinly.
  • Once meat falls off the bone it is cooked.
  • Remove from the hocks from the cooking liquor and leave to cool slightly.
  • Prepare terrine tins, by lining with layers of cling film.
  • Pick meat of the bone and remove any gristle or fat pieces.
  • Blanch the cabbage in the cooking liquor from the ham hocks, leave to cook for 3-5 minutes.
  • Once cooked stain from liquid. (Retain liquid, for setting the terrine).
    Assembly
  • Layer the terrine tin with hocks and alternatively the cabbage, once completed, the tin should be over the top by 1”.
  • Pour cooking liquor over the terrine ensuring the last layer is covered.
  • Wrap terrine with the cling film, keeping it tight.
  • Refrigerate overnight with a heavy weight placed on top to press the terrine.
  • Ensure terrine is firm and set before removing from the terrine tin. It can take 24 hours to set properly.

For the Leek cream, you will need:

  • 1 leek white (chopped)
  • 1 onion medium (chopped)
  • 2 sticks celery (chopped)
  • 50g butter
  • 2 bay leaves
  • 2 star anise
  • 3 cardamom seeds
  • 4 white peppercorns
  • 1 pt. cream
  • Chives (chopped)

Method

  • Sweat leek, onion, celery together with butter.
  • Add bay leaves, star anise, cardamom and peppercorns.
  • Add cream and bring to the boil, simmer on a low heat for 5 minutes.
  • Remove from heat, and stand, pass through a fine sieve.
  • Correct seasoning. Add chives.

To serve

Slice terrine with a sharp knife 1” thick, heat in preheated oven for 3-4 minutes, it should be just warm not overheated as it will fall apart. Place a slice of the terrine on a plate and spoon a little leek cream beside it.