Ingredients
Potato terrine:
150g unsalted butter
4 desire potatoes
2 tsp finely chopped thyme
Salt, black pepper
Oil or Clarified butter to finish
500ml vegetable oil for deep fat frying
Piccalilli mayonnaise:
2 tbsp piccalilli
6 tbsp mayonnaise
To plate:
1 packet of pre cooked shredded ham hock, approx. 180-220g
Picked coriander
Piccalilli mayonnaise
Pickled chillies
Instructions
- Preheat your oven to 180c. Line a roasting tin or loaf tin with parchment paper.
- Peel and finely slice the potatoes on a mandolin (1-1.5mm thick), place in a bowl but do not store in water.
- Melt the butter in a small pan, add the thyme and a generous amount of salt and pepper.
- Pour over the potato slices and mix until well coated.
- Arrange a neat layer of potato on the bottom of the roasting tin then continue to layer or pack the rest of potatoes on top, making sure they are all aligned and well compacted. Finish with a very neat top layer.
- Cover the surface with a piece of parchment and cook in the oven for 1-1 ½ until a skewer will pass through the potatoes easily.
- Remove from the oven and place another roasting tin on top, adding weights to press the terrine as it cools. Leave at room temperature for 30-60 minutes then transfer to a fridge to set until firm, still weighted.
- Remove the terrine from the fridge and unmold from the tin. Peel off the parchment, trim the edges and slice into portions.
- Place the oil into a large saucepan, the oil should come no more than half way up the sides.
- Preheat the oil to 180°C, using a thermometer to check the temperature. Alternatively preheat the oil for 4-5 minutes, lower a small piece of bread into the oil and it should turn golden brown in 20 seconds. If it turns brown very quickly then turn the pan off and leave it to cool for a further 5 minutes and then re check the oil.
- Ensure you have a saucepan lid nearby for safety reasons. If at any stage you see smoke coming from the pan, turn it off immediately and allow it to cool down completely.
- Prepare a tray of kitchen paper to place the terrine portions onto once they have been fried.
- Lower a portion of the terrine into the oil and fry until golden brown.
- Lift out with a slotted spoon and onto the kitchen paper. Repeat with the rest of the portions, frying a few at a time.
- Place a portion of the potato terrine onto a plate.
- Pipe the piccalilli mayonnaise over the top, garnish with ham hock and chilies. Garnish with some picked coriander.
For the picalilli mayonnaise:
- Strain the piccalilli through a sieve to remove any excess liquid, blend the contents of the sieve until smooth. This can be done with a stick blender or a food processor.
- Fold through the mayonnaise.