My Friend ~ WOW!...... and I LOVE HAM HOCKS! You've made a Masterpiece there. Worth the effort - worth the wait! Did you put some on a beautiful slice of your fantastic bread? Mmmmm❤Julien, THANK YOU for all of your wonderful culinary ways and for sharing your secrets. (Did you eat the vegetables you used for the stock? Hope so!) Waiting for your next go-around. Stay Sweet 💕🌹🏆........ What will you bake for Valentine's Day on Feb. 14? Love you, Friend 🥇
beautiful! i can only find smoked ham hocks. i think that by blanching and soaking i can remove quite a bit of the smoke and end up close to what you have created! thanks Piccadilly please and keep them coming!!!!
Oh, my chef, I have some ham hocks and will be making the Piccalilli. I find your recipes to be fascinating and the instructions are easy to follow. This is soooooo fun I love it. Thanks for sharing.
I love this kind of terrine and it can be made in many different variants using different cuts of meat and making sure that nothing from the animal goes to waste. Your version looks beautiful with the bright coloured piccalilli but it is also lovely on a piece of buttered German style full grain rye bread with slices of pickled beetroot, and a bit of good mustard, plus a cold beer of course.
can you show a an easy crusty bread recipe for loaves and or rolls. I've had German Brochen and enjoyed them very much but would love a a go to recipe for bread from you, a master!! thanks again
Ooh, this is a very delicious rustic meal - in Germany we call it „Sülze“‘and often serve it with some vinegar and diced onions on top and pan fried potatoes - soo yummy 😋
This looks great and I think I can make this! My grandma used to make something similar called hog head souse. It had that same gelatin texture and spicy.👩🏾🍳
Looks devine! I love this type of food. You know growing up this was a cheap meal my mom made all the time. Vinegar on top with a little pinch of salt! Now here in B C Canada these are so expensive its crazy! pack of 3 small ones is over 12.00 Really enjoyed you making this and seeing your son eat it an enjoy it. Thank you
