Ham Hock Terrine with Mulled Pear Chutney and Hazelnut Brioche by @gordongram

6h
Hard

6 servings

🍖

230 g

Ham Hock

🍐

2

Pear

🌿

15 ml

Mulled Spices

🍞

4 slices

Hazelnut Brioche

Preparation Steps

  1. Step 1/6

    Boil ham hock until tender.

  2. Step 2/6

    Shred hock; layer in mold.

  3. Step 3/6

    Chill until set.

  4. Step 4/6

    Simmer pears with spices.

  5. Step 5/6

    Reduce to chutney consistency.

  6. Step 6/6

    Serve with sliced brioche.

Composition

Ingredients

Types

Meat, Fruit, Spices, Bakery

Ingredients

Ham Hock, Pear, Mulled Spices, Hazelnut Brioche

Allergens

Nuts, Gluten

Dietetics

Dietary regimen

Keto, Low-Carb

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

4 hours 0 minutes

Overall

6 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Terrine Mold, Knife, Saucepan

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Starter

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@gordongram

Origin

Cuisine

European

Geographic

to inform

Various

Aspect

Texture

Crunchy, Gelatinous

Flavors

Savory, Spiced, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2h (Covered), fridge : 5d (Airtight), freezer : 1m (Airtight,Freezer-Safe Container)