Smoked Cornish Native Oysters & Primrose Herd Ham Hock Terrine with pickled Kohl Rabi - Fiona Were September 16 2012, 0 Comments

Falmouth Oyster Festival Recipe by Fiona Ware - Greenbank Hotel

Serves 10 to 12 as a starter

For the Terrine you will need:
3 Primrose Herd Ham Hocks, soaked in cold water for a couple of hours
12 Cornish Native Oysters
1 Carrot
1 leek
1 onion
1 handful of thyme
1 bay leaf
2 tsp pink peppercorns, soaked in cold water over night
1 Handful of Finely Chopped Parsley
Method (the night before..)
Put the ham hocks into a saucepan and cover with fresh water. Add the roughly chopped vegetables, thyme and bay leaf, then put over medium heat and bring to the boil. 

Lower the heat and simmer until tender. This will take 2 to 3 hours
Remove the ham hocks from the 'stock' and set aside to cool, until they are cool enough to handle
Strain the stock and then reduce by two thirds. Pass through a fine sieve lined with muslin. Cool then refrigerate, until the next day
Pick the meat from the ham hocks and chop. Place in the fridge, covered and save for the next day

The following day: 

Shuck your oysters and set them in the half shell, flesh side up, over a rack, set above a roasting tray with a handul of smoking chips and 1 tbsp of tea leaves in the base of the tray.
Cover with foil and place over high heat until smoke starts to seep out from under the foil. Turn the heat down and smoke for about 4 minutes. Set aside to cool.
Take the fat off the top of the set ham stock and place in a saucepan. If it has not set solid, soften 2 leaves of gelatine in cold water. ~
Add any liquor off the smoked Cornish Native Oysters to the ham stock, then place over low heat to melt. Check the seasoning. Once the stock is hot, add the softened gelatine, if you need to, stir to melt then cool to room temperature
Mix the chopped ham hock meat with the chopped parsley and pink peppercorns
Line a terrine mould with cling film, or use small dariole moulds if you prefer
Place half the ham hock mix into the mould, then layer a row of the smoked oysters down the middle. Top with the rest of the ham mix
Pour over the ham stock to cover then set in the fridge until cold and set solid.
To serve, cut into slices and accompany with pickles and rustic bread. I would recommend pickled purple Kohl Rabi, a fresh Green Tomato dressing and some Watercress.

If you would like to try Cornish Native Oysters, we regularly feature them on our daily changing dinner menu,  or you can contact Chris Ranger direct

Happy cooking!