Summer is finally upon us and we could not be happier! It’s time to start planning those long Sunday bike rides, walks drenched in sunshine and pints with your mates down the pub. Picnics are a favourite summer activity here at Butcombe and we’ve got the recipe for the perfect addition to any picnic basket if those classic sandwiches and crisps just aren’t cutting the mustard… It’s time to bring out the big guns with this Ham Hock and Ashton Press Cider Terrine. Big thanks to Chris Green, one of our chefs from the Pelican Inn for sharing this recipe! If you don’t fancy making your own picnic, selected pubs around the Butcombe Estate are offering stunning picnic hampers filled with everything you could need for the perfect outdoors feast – from scotch eggs, to freshly baked bread and beer infused chutneys and pickles. Anyways, onto the recipe!
Ham Hock & Ashton Press Cider Terrine
- 1-2 small ham hocks
- 2 tbsp wholegrain mustard
- Small handful tarragon, chopped
- 2 shallots, finely diced
- 2 large gherkins, finely diced
For the Stock:
- 500ml Ashton Press Cider
- 1 carrot, diced
- 1 onion, diced
- ½ head celery, diced
- 3 garlic cloves, crushed
- 2 bay leaves
- 4 thyme sprigs
- Put the ham hocks in a large pan with the stock ingredients and cover with cold water. Set the pan over a high heat and bring to the boil then reduce heat to a simmer and cook for 2 and a half to 3 hrs or until the meat falls from the bone. Then leave to cool in the pan.
- Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, and then strain the stock through a fine sieve into a pan. Set aside.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard, tarragon, shallot & gherkins. Press the mixture into the prepared terrine.
- Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Reduce by half again to about 300ml. Remove from the heat.
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, and then cover with cling film. Chill for 3-4 hrs or overnight.
If you’ve got a bit more of a sweet tooth and that Mr.Whippy just isn’t hitting the spot have a try at this incredible recipe for Honey and Thyme Roasted Peaches with Clotted Cream and Raspberry Sorbet, it pairs beautifully with Butcombe Gold and truly celebrates one of the best seasonal ingredients Britain has to offer, the peach.
Honey and Thyme Roasted Peaches with Clotted Cream and Raspberry Sorbet
- 3 large peaches halved
- 60g clear honey
- 8g thyme
- 20g raspberries halved
- 60g clotted cream
- 100ml raspberry sorbet (get yourself some Granny Gothards if you can!)
- 10g flaked almonds
- 20g unsalted butter
- Add the butter and 30g of the honey to a frying pan.
- When the butter has melted with the honey add the thyme and add the peaches half flesh side down.
- Leave the peaches to colour for a few minutes and then place in the oven at 180°c for a further 5
- After 5 minutes plate the peach halves onto two plates, golden brown side up (complete with thyme).
- Garnish with the remaining honey, the raspberry halves, clotted cream and raspberry sorbet then sprinkle with toasted almonds!
No matter what your taste buds yearn for in the hot (ish!) weather the British summertime brings our pubs are guaranteed to have the perfect dish for you and the ultimate beer to match. Sit back, relax and soak up those rays whilst you can.