tag:blogger.com,1999:blog-3840827850297141825.post1583751204715145757..comments2024-03-26T17:53:49.471+00:00Comments on Mark's Veg Plot: Ham Hock and Mustard TerrineMark Willishttp://www.blogger.com/profile/04558305122821209520noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3840827850297141825.post-83113195907100731662012-01-29T17:29:05.518+00:002012-01-29T17:29:05.518+00:00Looks delicious. Salty is always associated with h...Looks delicious. Salty is always associated with ham even if it is pre-cooked so, one have to count on it. Personally, I love such dishes and will follow the link for BBC Good Food magazine you have provided.Vesna Marichttps://www.blogger.com/profile/12265502263728106716noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-30491083245802615982012-01-27T05:46:35.903+00:002012-01-27T05:46:35.903+00:00That looks delicious! Ham Hocks are very underated...That looks delicious! Ham Hocks are very underated.<br />When I blanch Hams, I taste the liquor, if it is very salty I do them again.This is with our own Hams. If I was buying in, then I would soak overnight first.Mohttps://www.blogger.com/profile/05252983027018111307noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-66977802609362304002012-01-26T13:47:21.920+00:002012-01-26T13:47:21.920+00:00That looks very delicious, anything with savoury j...That looks very delicious, anything with savoury jelly is superb. I like Cornichons, they are so crunchy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-71434973685593015892012-01-26T12:26:12.492+00:002012-01-26T12:26:12.492+00:00Looks lovely! Wonderful presentation. Now that the...Looks lovely! Wonderful presentation. Now that there is an understanding of technique, let the adaptation begin! It's too pretty npt to make again.Davidhttps://www.blogger.com/profile/14490964982321159910noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-85386902515180402732012-01-26T12:10:09.057+00:002012-01-26T12:10:09.057+00:00I once had something similar for a starter in a re...I once had something similar for a starter in a restaurant once - it was rather good - but as you know I'm not a 'foodie' so I wouldn't go to all that bother for myself - it does look lovely though - can't you loan Jane out to me for a bit - I think you are being rather selfish keeping her to yourself.elaine https://www.blogger.com/profile/17075935631756457901noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-83635538584820003152012-01-26T10:43:51.926+00:002012-01-26T10:43:51.926+00:00We don't like over salty either - do you buy t...We don't like over salty either - do you buy the Good Food magazine? I suppose you know about the BBC website with recipes form all it's publications don't you.? I often use it and it's useful in that people who have cooked the recipes previously make comments about the dishes and suggest changes.Sue Garretthttps://www.blogger.com/profile/08164518448098182276noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-11396114558045738432012-01-26T00:24:39.780+00:002012-01-26T00:24:39.780+00:00I have never cooked terrine, but I had a lovely ch...I have never cooked terrine, but I had a lovely chicken and ham one at a friends house recently (she bought it rather than making it) and it didn't seem to have the jelly that I admit to struggling with a bit. Has Jane ever made a jelly free version?Lizhttp://www.suburbantomato.comnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-51922101931432210102012-01-25T21:19:09.687+00:002012-01-25T21:19:09.687+00:00I've never been a fan of terrine but I'm s...I've never been a fan of terrine but I'm sure it tastes lovely. I've noticed it on various cooking programmes. Your presentation of it looks michelin-star level!Kellihttps://www.blogger.com/profile/06263430746482725687noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-4819768807948299312012-01-25T20:30:39.194+00:002012-01-25T20:30:39.194+00:00God this looks divine! Next time try soaking overn...God this looks divine! Next time try soaking overnight then boiling in coca cola. ( no kidding) also I agree re star anise. It can be totally overbearing. I think one in any dish is enough. Lovely though xAnonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-80646977596740858982012-01-25T20:16:47.044+00:002012-01-25T20:16:47.044+00:00That looks delicious. You always present your dish...That looks delicious. You always present your dishes beautifully. I'm with Jane on the pickled gherkins, yum yum.Johttps://www.blogger.com/profile/17436932004631816039noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-46680635870185529962012-01-25T20:00:01.471+00:002012-01-25T20:00:01.471+00:00Looks a bit like brawn.Looks a bit like brawn.cathy@homehttps://www.blogger.com/profile/10280998274935488909noreply@blogger.com