When it's loose like that it's more like an aspic. In Poland we call it galaretka, and we serve it on a slice of bread with butter and a dill pickle and shot of vodka on the side
Those bits of fat and skin make the best terrine, sad to see them go elsewhere! I always add some beef gelatin powder to insure a hard set. Also a bit of vinegar is traditional.
Liked and subbed...my sisters partner is a great chef and he made me my sister and my partner this for my cmas starter meal as I don't eat sea food (seaspiricy did that to me lol) and everyone else had prawn cocktail, anyway I had never had it before but by god it tastes amazing so now I have to cook it for myself haha cheers for the vid and THANKYOU for putting everything in the description...not enough do and it makes like soooo much easier!
My parents made this using a pigs head! Hated seeing the head in the sink but it fed us all! Mom would do the best pork pies and bruan as well as taringe and soup! Nothing went to waste even the bones were dried and crushed and fed to the chickens and ducks!
Great video mate, a simple and pro tip I’ve done for years I always have a few ice cube trays on hand so I pour the left over broth/ stock in to them- add them to homemade stews/ soups, stir fry’s etc beautiful flavour with a simple portion or how much I need to add. I don’t throw none of it away. All the hard put in, with bountiful options and these will keep for around 4-6 months with ease
Excellent Presentation YounG One!😍You aRe an amaZZinG teacher and I learnt so much from you on how to make thiS tasty D'light so easily!👍PlZ turn the laSt part of thiS video into a 30 second VloG so that you will be able to draw many subscribers to your Channel especially with Humanity lookinG foR Budget Friendly Receipes durinG these High Inflationary Times!👍Shine On Fellow Foodie and HaVe a BleSSed Life!✌🤓🙏😇🌹🌞🌹🐶🐱🐶🌹☕🍵☕
If you're going to remove that much fat, you might as well just use pork collar and do a jelly stock separately. It's wasteful. You can use trotters to make stock. It comes from the connective tissues in the meat mostly
This is souse or hog head cheese. My family is from the deep deep DEEP country and my auntie used to raise her own hogs. She made this "hog head cheese" all the time, sans the mustard & adding red pepper flakkes, & other seasonings.
Hi Mark, you can absolutely use smoked hocks but...and this is the most obvious thing ever.... It will have that smoked flavour to the end product, which in my opinion will be beautiful! Good luck mate, hope it goes well for you.
@@chefrick247 I'm from Texas which means that smoked meat is part of my DNA. In fact, my father used to smoke a brisket at least once a month. So having that flavor in there will just make me and anyone I share it with like it even more.
Idk exactly if he did but at first when he kept it in water this water suposs to have salt basically a brine and then before you add it to fresh water it has to be washed to take off any salt excess
Hey KK, I'm sorry but I have absolutely no idea! Haha. I just ask the butcher for hocks. What I will say is that one butcher I spoke to gave me absolutely massive ones once and they were hairy and the meat was dark. They weren't great at all. The smaller ones in this video were hairless and pink, they were the best by a mile. So basically don't worry too much about weight, go for pink and hairless!
Hi Garry, I suppose I was trying to be authentic and show people the mistake I made V's the perfect way to make it. Mine turned out absolutely delicious but I wanted to just explain how I'd do it next time. A few of my vids show all the mistakes because I want people to see that some mistakes are forgivable and you can still get a great dish. Also I'm a very new youtuber and will keep working to get better. I really hope you keep watching my vids.
I put all the bones back in the juice when I boil it down along with the skin. I also boil a trotter with the hocks for extra jelly.
When it's loose like that it's more like an aspic. In Poland we call it galaretka, and we serve it on a slice of bread with butter and a dill pickle and shot of vodka on the side
Very nice recipe with very clear directions. Thank you
I'll be making this tomorrow this channel should have a lot more views
I cook a lot and this terrine is one my repertoire . I found that the best sauce to serve it with is a sauce gribiche .
Great Recipe.
This Chef really impress me with his all his recipes and this one is the one I cooked most of the time because my grandchildren love this ham terrine.
Well that's a very lovely comment thank you so much!
Looks amazing
The compaction was perfect, must have the succulent jelly!
Thanks for ideas
Definitely going to try this. Looks more simple than I had imagined
Great cooking tutorial! Clear and a nice pace. Can’t wait to try this recipe.
Beautiful terrine!
When lining your pan with cling film try using a clean tea towel to push it in..
Thank you
Deffo going to try this for summer salads 👍
Great video 👌🏼 really clear and best recipe I’ve seen for terrine so far
Thank you so much for the great comment! I do these to help other people so comments like yours mean the world!
I would not have had a CLUE where to start with something like this. Love 💕
That was great! Definitely going to try this ….Bretto down under
Those bits of fat and skin make the best terrine, sad to see them go elsewhere! I always add some beef gelatin powder to insure a hard set. Also a bit of vinegar is traditional.
What kind of vinegar, Richard? I was thinking some gherkin would be nice, too.
When we can start tailgating again I now know what I'll be bringing. How incredibly simple! It looks so difficult! Thank you!
YUMMY, I would of put a few of those veggies ,cu up t in there and some dried cherries and a splash of Brandy . Good job, well done, awesome, thanks
My manager asked to do Ham hock terrine, I never made before...thanks for the cooking lesson ..Grazie!!!
Lovely job, and really enjoyable video! Keep up the good work :)
Nice video.
Got some in brine now and gonna try this in a week.
In Belgium we add a load of very finely chopped parsley.
Looks great- I'm going to do it just like that without the heavy pressing because I want more fatty jelly involved.
Brilliant.
great method chef. Thank you.
Lovely
Very nice thank you for sharing I do one with lamb tongue
The ham hock looks amazing, I'm dribbling.Have to try that. Thanks Rick.
Looks very delicious😋😋
Liked and subbed...my sisters partner is a great chef and he made me my sister and my partner this for my cmas starter meal as I don't eat sea food (seaspiricy did that to me lol) and everyone else had prawn cocktail, anyway I had never had it before but by god it tastes amazing so now I have to cook it for myself haha cheers for the vid and THANKYOU for putting everything in the description...not enough do and it makes like soooo much easier!
Hi thanks for the video, why did you not scrape the fat from the skin , chop it and add to the terrine? as that's the tastiest bit!
Nothing wrong with that pate, beautiful,,,
Nice recipe and thanks for the subtitles as I only speak USA english.
My parents made this using a pigs head! Hated seeing the head in the sink but it fed us all! Mom would do the best pork pies and bruan as well as taringe and soup! Nothing went to waste even the bones were dried and crushed and fed to the chickens and ducks!
That wouldn't have been this more likely Brawn
Hi, Would it hold together when I sear boat sides after portioning? Thank you
that looks fantastic, I have to try it!
Thank you so much. I really hope you try it!
those hocks are from the shoulder ( front leg )
1:09 lol that is the most delightful request for subscriptions I ever heard.
I had to go back and watch this one again to see what you meant. hehe!! Asking people to subscribe when there's boiled animal on screen is never easy!
Delicious
Hello! Can you change the ham hock to one pigshead or do i have to use hamhocks?
Wow. 10/10
Those looked like fresh hocks, not smoke of cured. Am I correct? Can you use either one?
Wow!❤
Great video mate, a simple and pro tip I’ve done for years
I always have a few ice cube trays on hand so I pour the left over broth/ stock in to them- add them to homemade stews/ soups, stir fry’s etc beautiful flavour with a simple portion or how much I need to add. I don’t throw none of it away. All the hard put in, with bountiful options and these will keep for around 4-6 months with ease
Oh you clever b**tard! I love that. thanks for the top tip.
Hi Chef,why you didn’t add salt to the broth,to cook the ham hocks?
Do you put fat and skin in as well? Thanks 🇦🇺
How many cups of water did you use?
Where can you find ham hocks? I never see them at all.
Hiya. How long can you store this in the fridge? Many thanks!
I also would like to know this...
I googled and it says 3 days in fridge 6 month in freezer (I wouldn't freeze though)
No gelatine?
How do u rapidly boil the stock on a medium heat ??
Excellent Presentation YounG One!😍You aRe an amaZZinG teacher and I learnt so much from you on how to make thiS tasty D'light so easily!👍PlZ turn the laSt part of thiS video into a 30 second VloG so that you will be able to draw many subscribers to your Channel especially with Humanity lookinG foR Budget Friendly Receipes durinG these High Inflationary Times!👍Shine On Fellow Foodie and HaVe a BleSSed Life!✌🤓🙏😇🌹🌞🌹🐶🐱🐶🌹☕🍵☕
If you're going to remove that much fat, you might as well just use pork collar and do a jelly stock separately. It's wasteful. You can use trotters to make stock. It comes from the connective tissues in the meat mostly
This is souse or hog head cheese. My family is from the deep deep DEEP country and my auntie used to raise her own hogs. She made this "hog head cheese" all the time, sans the mustard & adding red pepper flakkes, & other seasonings.
Would smoked hamhocks work? I can get those easily, but fresh ones are a bit more difficult to find around here.
Hi Mark, you can absolutely use smoked hocks but...and this is the most obvious thing ever.... It will have that smoked flavour to the end product, which in my opinion will be beautiful! Good luck mate, hope it goes well for you.
@@chefrick247 I'm from Texas which means that smoked meat is part of my DNA. In fact, my father used to smoke a brisket at least once a month.
So having that flavor in there will just make me and anyone I share it with like it even more.
I did not see salt in the recept. Did you use no salt at all??
Idk exactly if he did but at first when he kept it in water this water suposs to have salt basically a brine and then before you add it to fresh water it has to be washed to take off any salt excess
Subscribed and like. Thank you
Are those fresh hocks or cured hocks? They looked fresh at the beginning
😋😋😋😋😋👌
Can you Us how much each Ham Hock weighed? Thinking of trying this soon - (if i can find all the Meaty Parts) . Thanks
Hey KK, I'm sorry but I have absolutely no idea! Haha. I just ask the butcher for hocks. What I will say is that one butcher I spoke to gave me absolutely massive ones once and they were hairy and the meat was dark. They weren't great at all. The smaller ones in this video were hairless and pink, they were the best by a mile. So basically don't worry too much about weight, go for pink and hairless!
@@chefrick247 Thanks for the reply - "laissez les bon temps rouler" :)
@@chefrick247 You can burn off the hairs with a cigarette lighter
Why throw away the best part? The skin and fat add so much more flavour
Да это же холодец!
You should have pressure cooked them for 5-10 minutes
Is this what they used to call pottage? When Robin Hood was alive.. thank you for your riches giving to us poor..
would be a lot better without the muzak.
When you are pulling apart the bits, especially if I'm going to be a dinner guest the next day, put a shirt on! Ewww! 😜
This dish is 100 percent European, removing the fat is like cutting the fat off pork belly, not rustic at all
Best parts got threw away.
Why would you make a tutorial doing it incorrectly & telling us not to do it that way. Very unusual.
Hi Garry, I suppose I was trying to be authentic and show people the mistake I made V's the perfect way to make it.
Mine turned out absolutely delicious but I wanted to just explain how I'd do it next time. A few of my vids show all the mistakes because I want people to see that some mistakes are forgivable and you can still get a great dish.
Also I'm a very new youtuber and will keep working to get better. I really hope you keep watching my vids.