Name: Terrine of Ham Knuckle and Foie Gras
Yield: Serves 12
Cuisine: United Kingdom
Ingredients: 2 tablespoons white wine vinegar; 6 carrots; a pinch of mace; 275 g/9 oz yellow split peas; 1 foie gras, about 625 g/1; 1¼ teaspoon freshly ground white pepper; salt and freshly ground white pepper; ½ head garlic 2 cloves; ½ teaspoon sugar; 2 bay leaves; 10 peppercorns, sea salt and coarsely ground black pepper; 2 tablespoons Armagnac 2 tablespoons tawny port; 3 celery sticks; 65 ml/2½ fl oz walnut oil; 1 bunch thyme; 1½ teaspoons salt; 8 parsley stalks; 1 pinch chopped blanched tarragon; 4 ham knuckles; 65 ml/21½ fl oz white wine vinegar; 2 large onions

Preparation info

Serves
12

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 ham knuckles
65 ml/21½ fl oz white wine vinegar
2

Method

To prepare the pease pudding, cover the peas with plenty of cold water and allow to steep overnight. When ready to cook, drain the peas, cover with fresh cold water, bring to the boil and simmer gently for 40 minutes, or until tender. Drain, allow to cool and, when cold, place in a liquidizer or food processor, add the walnut oil, vinegar, blanched tarragon and seasoning, then purée until smoot