I always like to have a terrine on the menu at The Lord Bute and this recipe using a ham hock and chicken is one of my favourites. Really tasty yet simple to prepare.

I’m often asked what is the difference between a terrine and a pâté. Well, a pâté is smooth, almost like a paste, while a terrine is made of much coarser, chunkier meats.

Originating in France, it takes its name from the earthenware dish – terre for earth – in which it is traditionally cooked. But, don’t worry, you don’t need one. A bread tin or similar works just as well!

The French link is particularly pertinent. The Lord Bute is situated in the original grounds of Highcliffe Castle. In fact, our beautiful, distinctive building was once the 18th century Entrance Lodges to the castle.

The castle was built by Charles Stuart de Rothesay who was with Wellington in Brussels shortly before the Battle of Waterloo in 1815. Following the defeat of Napoleon, it was Sir Charles who escorted the exiled French King Louis XVIII back to Paris and then took up the post of British Ambassador there.

Honoured with a peerage in 1828, he took the title of Baron Stuart de Rothesay and became Ambassador in Paris for the second time.

The castle was constructed using carved medieval stone salvaged from a French Benedictine Abbey and is one of the finest and most important examples of Romantic style architecture. As a chef, it is really rather special and inspiring to be cooking and serving food in surroundings that have such history. But enough of the “French Connection”.

Back to the recipe!

This particular terrine recipe is absolutely perfect for this time of year. As we head into winter, there’s something wonderfully comforting and wholesome about its chunky texture.

Because you can prepare it well in advance and it’s served cold, it makes a great starter for a dinner party.

Equally, it’s a delicious lunch or informal supper served with fresh bread and a crisp salad of spicy-leafed rocket.

It keeps well for several days in the fridge too – although it’s so delicious, you’re not likely to have any left over!

For more information about The Lord Bute which has two AA Rosettes for Culinary Excellence, visit lordbute.com or contact 01425 278884.

Chicken and Ham Hock Terrine

This dish was designed and created at the Lord Bute by head chef Kevin Brown and sous chef Jeremy Lenton.

  • 1x ham hock
  • 5x chicken fillets
  • 500ml fresh cream
  • 4x egg whites
  • 2x dessert spoon of whole grain mustard
  • 1 small bunch tarragon
  • 1x onion
  • 2x celery sticks
  • 3x bay leaves
  • Salt and pepper

Place ham hock in a pan of water with the onion, celery and bay leaves and cook on a low heat for approximately 3 hours. Remove from the liquid and allow to cool. Strip the meat and place in a large bowl.

Dice the chicken breast and set ¼ of it to one side.

Using a food processor, coarsely blend the diced chicken.

Add the wholegrain mustard, cream and egg whites and pulse blend until smooth.

Add the mixture to the remaining diced chicken and ham hock meat and chopped tarragon.

Add seasoning and mix thoroughly then place mixture in a cling film lined terrine mould.

Sit mould in tray of water and steam at a temp of 120C for 1 hour.

When cooked allow to cool before removing it from the mould then slice and serve with pear and ale chutney, balsamic glaze and fresh salad leaves