Pork Knuckle Mini-Terrines with Olives, Capers and Sun-Dried Tomatoes Recipe
I cannot imagine a classic Russian feast without aspic or aspic. Apparently, Gordon Ramsay, acquainted with our traditions, also decided to cook jelly in a modern way. This is a very interesting alternative to the most favorite dish of our people. The idea to divide it into portions came to me not by chance, I do not really like food from the General dish at banquets. I hope you will like the idea as much as I do.
Wash the knuckle, clean it well with a knife.
Fill with water completely, put on gas. When boil and boil for 10-15 minutes, drain, pour again. Boil until tender 2.5-3 hours. During cooking, the knuckle should be completely immersed in water, then it will be a beautiful pink color. If the meat is not completely immersed in water, it will turn black. Follow and add some water during cooking.
Add in broth coriander, pepper peas, allspice, Bay leaf, onion, garlic, carrot.
Salt the broth. Leave the knuckle to cool in the broth, it will be more juicy. With boiled knuckle gently remove the skin completely and also gently cut off excess fat, trying not to cut the skin.
Molds lined with cling film (it will help to quickly and easily release the terrine from the mold).
Metal portion form squeeze out of boiled pork skin mug. Put in molds
Take apart the cooled knuckle, separate the meat from the bones and skin. Remove excess fat, dark veins. Finely chop the meat.
Add to it finely chopped rosemary, thyme leaves, capers. Cut finely olives, dried tomatoes, add to the meat. Add salt and pepper, add soy sauce, Tabasco to taste. Mix everything well.
Put the terrine in shape, it is good to compress with a spoon.
Broth, in which boiled knuckle, strain, pepper, salt. Add gelatin (according to the instructions). I have these 4 portions 400g left of the broth and 1 tbsp of gelatin. Oeuvres pour the broth and put it in the refrigerator to harden. By the way, if the terrine is too pressed, pierce it in several places to gelatin broth completely soaked terrine.
I served with boiled potatoes, mustard, black olives and lettuce.