If you don't want to do much cooking on Christmas Day, this is an ideal addition to the menu; it can be prepared all ahead, allowing a day for the terrine to set. It will keep refrigerated for three or four days. Serve it with cornichons, a crisp frisée salad or toast.
- 1 ham hock (about 1.3kg)
- 2 each celery stalks and carrots, coarsely chopped
- 2 onions, quartered
- 2 fresh bay leaves
- 1.8 kg chicken, halved lengthways
- 160 gm (2 cups firmly packed) flat-leaf parsley
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 1Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer
for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).
- 2Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.
- 3Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).
- 4Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.
Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen