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Ham hock with pea purée and wholemeal bread

Ham hock with pea purée and wholemeal bread

Ham hock with pea purée and wholemeal bread

PT5H

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1
To cook the ham hock, place it in a large pot with the vinegar, sea salt, peppercorns and bay leaves
  • 1000g of smoked ham hock
  • 100ml of cider vinegar
  • 20g of sea salt
  • 10 black peppercorns
  • 2 bay leaves
2
Peel and quarter the onion and peel the carrots and add them to the pot, then cover with water
  • 1 onion
  • 2 carrots
3
Bring to a simmer and cook, skimming as necessary, for 3 hours, or until the meat begins to fall off the bone
4
To start the wholemeal bread, combine the flours, butter, yeast, oat bran, sugar and treacle in the bowl of an electric mixer fitted with a dough hook
  • 285g of wholemeal flour
  • 170g of white bread flour
  • 30g of unsalted butter
  • 2 tsp fresh yeast
  • 1 tbsp of oat bran
  • 1 tsp dark brown sugar
  • 1 tsp black treacle
5
Add 285ml of water then mix on the lowest setting until a dough is formed. Continue mixing for 5-6 minutes, then add the salt and mix for a further minute
  • 1 tsp salt
6
Place the dough in a floured bowl, cover with a clean damp tea towel and set aside in a warm, dry and draught-free place for 2 hours, or until the dough has risen and doubled in size
7
Remove the ham hock from the pot and set aside the cooking liquor. When the ham is cool enough to handle, pick the meat from the bones and place it in a large bowl
8
Add the parsley, then finely chop the shallots and stir them into the ham too. Season to taste with salt and freshly ground black pepper and set aside
  • 2 tbsp of flat-leaf parsley, chopped
  • 2 shallots
  • salt
  • black pepper
9
Lightly oil four mini loaf tins. Tip the bread dough onto a floured surface and knock it back by kneading firmly. Divide the dough into four pieces and shape into loaves to fit the tins
  • oil
10
Cover with a clean damp tea towel and set aside in a warm, dry and draught-free place, or until the dough has risen and doubled in size
11
To make the ham jelly, combine 400ml of the ham’s cooking liquor and the agar agar flakes in a saucepan and heat until boiling. Set aside
  • 1 tsp agar agar flakes
12
To make the pea purée, pod the peas and cook them in boiling, salted water for 5-6 minutes, adding the mint for the last minute of cooking
  • 30 fresh mint leaves
  • 2kg fresh peas
  • salt
13
Drain and discard the mint. Put the peas in a food processor, purée then season to taste with salt and freshly ground black pepper
  • salt
  • black pepper
14
Pass the purée through a sieve into a bowl and set aside
15
Preheat the oven to 220°C/gas mark 7 and bake the loaves for 20-25 minutes, or until the bases sound hollow when tapped. Remove from the oven and set aside to cool
16
Take four ramekins and spoon some pea purée into each. Top with the ham mixture. Pour the jelly mixture into the ramekins until they are almost full and chill for 1 hour
17
To make the pickled shallot salad, finely slice the shallots into rounds
  • 4 shallots
18
Combine them in a saucepan with the vinegar, red wine, sugar, 50ml of water and a pinch of sea salt and heat until boiling. Remove from the heat and set aside to cool completely
  • 50ml of red wine vinegar
  • 50ml of red wine
  • salt
19
Meanwhile, cook the whole peas in a pan of boiling, salted water for 2 minutes, then drain and refresh in cold water. Drain again and pod the peas
  • 400g of fresh peas in the pod
  • salt
20
Drain the shallot mixture, then toss the shallots with the peas and remaining salad ingredients in a bowl until well mixed
21
An hour before serving, remove the ramekins from the fridge and place each one on a small board or serving plate
22
Cut each mini loaf into five slices and place near the ramekins along with some unsalted butter
  • 4 knobs of unsalted butter
23
Spoon the pickled shallot salad onto the plates and serve

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Ingredients

Metric

Imperial

Ham hock

Wholemeal bread

Ham jelly

  • 1 tsp agar agar flakes

Pea purée

Pickled shallot salad

To serve

  • 4 knobs of unsalted butter

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