A DELICIOUS MIDWINTER FEAST

layered ham, chicken and pistachio terrine with brandy pickled pears

SERVES 6—8

1 x 1kg ham hock
1 tbsp olive oil
2 eschallots, finely chopped
2 cloves garlic crushed
1/2 cup dried sour cherries
1/3 cup pistachios, chopped
2 tbsp brandy
1/4 cup finely chopped tarragon
Pinch freshly grated nutmeg
500g pork mince
2 eggs
10 long slices prosciutto
1 x 400g chicken breast, halved horizontally
Brandy pickled pears, to serve
Amaranth leaves, to serve
Crusty bread, to serve

1 Place the ham hock in a large saucepan; cover with water. Place over medium heat, cover with lid and bring to a simmer. Cook for 1 hour, or until meat is tender.

Meanwhile, heat oil in a medium frying pan over medium heat. Add the eschalots and garlic and cook, stirring, for 4 minutes. Add cherries, pistachios and brandy; cook for 1 minute. Take off