A Culinary Classic: The Perfect Terrine

Crafted by Carla Burger from Bloem Restaurant, this Terrine is a celebration of simplicity and tradition – just like the wines of Paul Clüver Family Wines. The smoky, savoury notes of ham hock and chicken, combined with fresh parsley, lemon zest, and a rich reduction, create a dish that’s both hearty and refined.

Perfectly suited to pair with a glass of our Sauvignon Blanc, this dish invites you to gather around the table and savour every moment.

Ingredients:

• 1 x Smoked ham hock
• 1 x Whole chicken
• 1 x Onions, carrots, celery and a handful bayleaf
• 50g Parsley
• 1 x Lemon zest
• 10g Salt

Method – Prepare:

• Separately cook the ham hock and chicken in two pots, both filled with water, onions, celery, bay leaf and carrots.
• Boil the chicken until soft and falls off the bone.
• Boil the ham hock until it falls off the bone (a pressure cooker will come in handy with cooking the ham hock).
• Pick the meat off the bones, strain the cooking liquid together and reduce.
• In a bowl mix the a ¼ reduce liquid, meat, parsley, lemon zest and salt.

Method – To set:

• Use plastic wrap to line a terrine mould/ bread baking tin
• Press in the prepared mix and place another layer of plastic wrap.
• Make sure you have another tin that fits perfectly on top of the terrine and press overnight in the fridge.
• The next day demould, slice and enjoy.