Ham hock and black pudding terrine and home-made piccalilli, by Collective Minds

01 October 2009
Ham hock and black pudding terrine and home-made piccalilli, by Collective Minds

London-based event management firm Collective Minds was created in 2006 as an extension of Stones Events, a catering company based in Leicestershire that has been running since 2002.

(Serves 10)

For the terrine

  • 4kg ham hock
  • 2 pigs' trotters
  • 500g thin slices black pudding
  • 1tsp coriander seeds
  • 1tsp black peppercorns
  • Bouquet garni
  • 8 whole black peppercorns
  • 1 medium onion, chopped
  • 75ml white wine
  • 4tbs white wine vinegar
  • 2tbs pea capers
  • 500g black pudding
  • 50g chopped gherkins
  • 60g chopped parsley
  • 10g salt

For the home-made piccalilli

  • 600ml white wine vinegar
  • 250g caster sugar
  • 50g freshly grated horseradish
  • 2-3 sprigs thyme
  • 1 bayleaf
  • 2 large red chillies
  • 600g red and yellow peppers
  • 200g cucumber, peeled and deseeded
  • 200g courgettes
  • 200g fennel
  • 200g celery
  • 200g baby onions
  • 200g cauliflower florets
  • 50g salt
  • 40g cornflour
  • 15g turmeric
  • 6tbs Dijon mustard


To make the terrine, first put the ham hocks and trotters in a big pan and cover them with water. Bring to the boil, then skim and blanch for 10 minutes. Transfer the hocks and trotters to another big clean pan, discarding the water.

Add the coriander seeds, peppercorns, bouquet garni, chopped onions, wine and white wine vinegar and just enough water to cover.

Bring to the boil, skim and simmer for a minimum of two hours until the meat starts to come off the bones. Leave the ham hocks and the trotters to cool, then remove from the pan. Strain all the liquid into a separate pan and reduce it by half to approximately 650ml, then strain again, making sure the liquid is clear.

Double line a terrine mould with clingfilm. Shred the ham hocks by hand, taking out any fat and gristle. In a separate bowl add the black pudding, gherkins and chopped parsley, and season to taste, although it should already be salty enough.

Put the ham hock meat into the terrine mould half of the way up, then add a thin layer of the black pudding mix. At this point add enough of the liquid to cover - around 1 ladle - then repeat this until the terrine mould is full, making sure the top layer is ham hock meat. Finish with another ladle of the liquid covering the meat. Cover the terrine by bringing the sides of clingfilm together over the top. Weight and leave in the fridge to set overnight. Turn out and slice.

To make the piccalilli, in a pan combine the vinegar, sugar, horseradish, thyme, bayleaf and half the chillies and bring to the boil until the sugar dissolves. Leave to cool, then strain, reserving the liquid.

Cut all the vegetables into small diced cubes, leaving the baby onions as they are. Then cover the vegetables with water, add salt and leave for 24 hours to pickle. The next day rinse the vegetables and leave to strain for 30 minutes.

Meanwhile, place all the dry ingredients in a bowl and add a small bit of the liquor to make a paste. Heat the rest of the liquor and slowly whisk it into the paste. Return to the heat until it thickens, then once thickened, add the vegetables, and place into a jar and leave to cool.

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