easiest way to prepare ultimate Surf ‘n’ turf ham terrine with crispy school prawns

Hello Everyone, I hope you’re in great health and happiness today. One issue that is inseparable in human lifetime is eating. Of course, in inclusion to about the taste, we must as well attach importance to health. Eating great and healthy foods which can be beneficial regarding the body so that the body is always in a proper state. Intended for those of you who still enjoy to consume fast food, I recommend to stop and start cooking by yourself.

Surf 'n' turf ham terrine with crispy school prawns

You certainly know that the foodstuff you consume daily has a great effect on your body health and even quality lifestyle. In fact, healthy food could come in a simple version and form, at a low price and easy to reach. Healthy food isn’t only focused on expensive organic ingredients of which are common in big supermarkets.

Typically the rise of popular diet styles in addition to trends has caused a bit of confusion on so-called healthy foods. In fact , this trend often distracts from typically the most critical basic nutritional principles. In reality, all you need to know is the basic principles and content associated with different forms of foodstuffs and adjust them to the needs from the body.

Therefore healthy food is a food that you cook yourself, you can choose typically the ingredients that are suitable for the sake of your body. Cooking is an easy exercise, everyone is able to cook, no need to acquire cooking courses to be an expert throughout cooking, just know the recipe and try to practice it. Today jooxie is going to make something special, Surf ‘n’ turf ham terrine with crispy school prawns. This is one of my personal favorite tested recipes, This time I will make that a little more unique than common.

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Attention! ALLERGENS Contains Low carb , Lower gi , milk , shellfish and soy.

Ingredients of Surf ‘n’ turf ham terrine with crispy school prawns

  • 4 (about 4kg) smoked ham hocks
  • 2 carrots, peeled, trimmed
  • 1 large brown onion, finely chopped
  • 2 celery sticks, sliced
  • 1/4 bunch fresh thyme
  • 1/4 bunch fresh rosemary
  • 2 fresh bay leaves
  • 100g cornichons, finely chopped
  • 60g drained baby capers, chopped
  • 1 bunch fresh continental parsley leaves, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 4 Granny Smith apples, peeled, cored, finely chopped
  • 200g butter
  • 60ml (1/4 cup) water
  • Vegetable oil or rice bran oil, to deep-fry
  • 200g rice flour
  • 600g very small prawns

Steps To Make Surf ‘n’ turf ham terrine with crispy school prawns


  • Step 1
    Place the hock, carrot, onion, celery, thyme, rosemary and bay leaves in a stockpot. Cover with cold water. Bring to the boil. reduce heat to low. Cook, uncovered, for 2 1/2-3 hours or until meat is falling off the bone. remove the meat. shred. discard the skin and bones.
  • Step 2
    Strain the stock through a sieve into a bowl, reserving the vegetables. discard the herbs. Simmer the stock in a saucepan over medium heat for 15 minutes or until reduced by two-thirds. strain through a sieve into a bowl. Cool slightly.
  • Step 3
    Chop the reserved carrot into 1cm pieces and place in a bowl. add the reserved vegetables, ham, cornichon, caper, parsley, lemon rind, lemon juice and stock. season.
  • Step 4
    Line a 1.5l terrine mould with a double layer of plastic wrap, allowing sides to overhang. Press ham mixture into mould (the mixture will be slightly higher than the mould). Seal with the plastic wrap. Place on a baking tray. top with a press plate and 2kg of cans. Place in the fridge for 8 hours to set.
  • Step 5
    For the apple butter, place apple, butter and water in a saucepan. Cover and cook, stirring, over medium-low heat for 10 minutes or until apples are soft. Process the apple mixture in a food processor until smooth. Press the apple mixture through a fine sieve into a bowl.
  • Step 6
    Pour enough oil to come one-third of the way up the side of a large saucepan. Heat to 180°C on a cook’s thermometer. Place flour in a bowl. season with salt. dust the prawns in flour, shaking off excess. Cook the prawns, in 4 batches, for 2-3 minutes or until crisp. drain on a plate lined with paper towel. season. slice the terrine. serve with the prawns and apple butter.
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What do you think ? It’s easy, isn’t it ? I’m sure everyone can easily make it home including you. Nothing is impossible if you want to try. Thank you for your time. Also, check out other interesting recipes on this particular website, Don’t forget to bookmark this particular page in the browser so you can access it faster later, make sure you reveal it with your loved ones, close friends, and colleagues. Thanks for listening, Joyful Cooking!