Jellied ham hock with a quail egg salad
By Bowers Butchers, May 21 2015 11:49AM
This fresh ham hock is a lighter alternative to a pate and is packed full of flavour. It'll take your ham and egg combo to a new level. Serve with crusty bread or toast.
1 uncooked ham hock
1 medium onion, peeled and sliced
2 sticks of celery, sliced
2 carrotts, peeled and sliced
3 bay leaves
1 sprig of thyme
2 star anise
5 crushed black peppercorns
2 tsp wholegrain mustard
1 handful of flat leaf parsley, finely chopped
1 leaf of gelatine
9 quail eggs
2 dessert spoons of honey mustard dressing
Mixed lettuce leaves
5 cherry tomatoes cut into quarters
Place the ham hock into a pan of simmering water making sure that the ham hock is completely covered. Add the onion, celery, carrot, bay, thyme, and star anise. Cook for three hours making sure the water is topped up. When cooked remove the hock and set aside to cool. Take the cooking liquid and drain through a fine sieve and discard the vegetables, herbs and spices. Set aside the cooking liquid, keeping it warm.
Soak the gelatine leaf in cold water for 5 minutes. Take the softened genlatine and dissolve in 1 pint of the cooking liquid that you saved earlier.
Remove all the meat from the hock, discarding the skin, fat and bone. Shred and chop into small pieces. Place in a bowl and mix with the chopped parsley and mustard.
Fill 6 oiled moulds with the ham mixture and top up with the jelly liquid. Place on a tray and leave in the fridge overnight to set.
Place the quail eggs in a pan of boiling water for 2 1/2 minutes, remove from the pan and place under cold running water for 1 minute. Peel before cutting in half.
Remove the jellies from their moulds by dipping the mould into a pan of hot water for 10 seconds, just to loosen them before tapping them out.
Place on a serving plate, make a ring of salad leaves, tossed in the honey and mustard dressing and finish by adding three halves of the soft boiled quails eggs and tomatoes.
Chef's tip: If you double up this recipe you can prepare this dish in a terrine and have as a centre piece on a buffet.
Piers from Majestic Wine Warehouse, King's Lynn recommends the following:
"This is an exciting recipe for me, because it allows me to recommend a style of wine that I love and one that has a bid of a bad rep, so hopefully you'll give it a try and see the light!
Pork cooked in this way has a lovely slightly salty character and this pairs perfectly with an off-dry German Riesling. Forget Black Tower and Blue Nun proper German Riesling is fantastic stuff. Look out for either 'Spatlese' or 'Auslese' on the label, these are quality classifications and will ensure that you get a wine with beautifully ripe apple and citrus fruit, a fair bit of sweetness to it but crisp acidity to ensure that it's not cloying and is actually very refreshing. The acidity and slightly sweet character will also perfectly compliment the honey and mustard dressing.
Try something a bit different and give German wine another shot."