Terrine of Ham Knuckle and Foie Gras

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

with Pease Pudding

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

Europe
United Kingdom
Gluten-free
England

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