A delicious pork dish from MasterChef Ireland


  • terrine:
  • 2 ham hock
  • 2 carrots
  • 1 onion
  • 6 cloves
  • 1 leek
  • 1 celery
  • 1 bay leaf
  • 1 quail egg
  • mushrooms (brown +white)
  • grainy mustard
  • leaf jelly
  • cider vinegar
  • salt/pepper
  • star anise
  • parsley
  • 2 leaves of gelatine
  • salad:
  • 2 celery
  • 1 eating apple
  • lemon juice
  • olive oil
  • grainy mustard
  • cider vinegar
  • apple jelly:
  • 1 eating apple
  • 1 cooking apple
  • sage flowers
  • 2 leaves of gelatine


  • Put water, onion (studded with cloves) carrots, bay leaf, leeks and star anise in pan.
  • Bring to boil and then change water. Bring fresh water to the boil and simmer for 1 ¼ hours. The meat is cooked when the skin comes easily away from the meat and the meat comes away from the bone
  • Make figs- put chopped figs in saucepan, add port, some water and cinnamon. Reduce this down
  • Boil quails eggs for 40 seconds. Set aside in a bowl of chilled water with ice. Peel the eggs
  • Make jelly- roast apples in pan oven with sugar and some water. Puree the apples in a blender, then pass through a sieve. Mix in a saucepan with some dissolved gelatine. Set in a mould.
  • Remove meat from the bone and mix with parsley and mustard. Sauté the mushrooms. Mix meat with mushrooms. Reduce down the liquid from cooking the meat and add some cider vinegar
  • Mix this with some dissolved gelatine. Put the meat mixture into a mould and pour in the reduced stock mixture. Leave to set
  • Finely grate the celery and apple. Put piece of the hock shin in the oven @ 200° with some salt. When this is crispy cut up finely and add to the celery and apple.

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