Kentish Gammon Hock and Apple Rillettes

This recipe uses typical local dessert apples with a ready-cooked ham hock, available in most supermarkets, to make easy yet inexpensive pâté

Serves 5-6

(makes 950g pâté)
1 freshly cooked gammon hock (about 650g, de-boned)
2 crisp, flavourful dessert apples, peeled, in 1cm cubes 1 banana shallot, chopped finely 4 spring onions, chopped finely 2 tbsp each of coarse-grain mixed mustard and dry mustard powder 4 tbsp apple juice 2 Knorr Vegetable or Chicken Stock Pot concentrates
1 tbsp Worcestershire sauce

Step 1) Using a sharp, serrated knife, remove the meat, fat and skin from the bone of the ham hock, then chop into fine pieces.

Step 2) Put into a food processor bowl along with the apple, shallot, spring onions and mustard, and blitz in long bursts, 15 to 18 times, until the mixture begins to turn into a coarse, rosy coloured, speckled paste. Do not over-process.

Step 3) In a saucepan, combine the apple juice, concentrated stock and Worcestershire sauce, and heat until the stock is dissolved. Pour into the feed tube of the processor with the motor running and stop as soon as it looks as if it has been absorbed (about 20 to 30 seconds).

Step 4) Smooth the mixture into one medium terrine or divide among 5 or 6 small china pots, pushing it down firmly, leaving no air bubbles. Wrap in clingfilm and chill for 2 hours to overnight. Serve with croûtes, pieces of Melba toast or crackers, and sliced dill pickles.

Looking for more summer salads from Homes & Gardens? We recommend their lamb Pizarro with apple and potato layer, apple and butter fudge cake or try chicken cordon vert in scrumpy sauce

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