Pork Knuckle Mini-Terrines with Olives, Capers and Sun-Dried Tomatoes Recipe
I can’t imagine a classic Russian feast without aspic. Apparently, Gordon Ramsay, having familiarized himself with our traditions, also decided to make 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 did not come to me by chance, I do not really like dishes from a common dish at banquets. I hope you like this idea as much as I do.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. Wash the knuckle, clean it well with a knife. Fill it completely with water, put it on the gas. When it boils and boil for 10-15 minutes, strain, pour again. Cook until tender for 2.5-3 hours. During cooking, the knuckle should be completely immersed in water, then it will acquire a beautiful pink color. If the meat is not completely immersed in water, it will turn black. Keep an eye on this and add a little water during cooking. Add coriander, peppercorns, allspice, bay leaf, onion, garlic, carrot to the broth. Add salt to the broth. Leave the knuckle to cool in the broth, it will be more juicy. From the boiled knuckle, carefully remove the skin completely and also carefully cut off excess fat, trying not to cut the skin.
  2. Cover the molds with cling film (this will help to quickly and easily release the terrine from the mold). Squeeze out a metal portion mold from a mug of boiled pork skin. Spread out into molds
  3. Take the cooled knuckle apart, separate the meat from the bones and skin. Remove excess fat, dark streaks. Finely chop the meat.
  4. Add to it finely chopped rosemary, thyme leaves, capers. Finely chop the olives, dried tomatoes, add to the meat. Season with salt and pepper, add soy sauce, tabasco to taste. Mix everything well.
  5. Put the terrine in the mold, squeeze it out well with a spoon.
  6. Strain the broth in which the knuckle was cooked, pepper, salt. Add gelatin (according to the instructions). I have 400 g of broth and 1 tbsp of gelatin left for these 4 servings. Pour the broth over the dishes and put them in the refrigerator to solidify. By the way, if the terrine is too pressed, pierce it in several places so that the gelatin broth completely impregnates the terrine.
  7. I served it with boiled potatoes, mustard, olives and lettuce leaves.
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