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Ollie Moore's ingenious gammon pakora recipe makes the most of leftover gammon or ham hock to great effect. The mildly spiced fritters are paired with a delicate garlic rouille - a thick and tasty mayonnaise-like sauce with a potato base.
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The mixture will look very wet, but do not worry - it needs to be this texture in order to achieve the correct finish when deep-fried. Refrigerate until required
3
To prepare the rouille, add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender and the pan is almost dry
Slowly add the pomace oil in a thin, steady stream, ensuring that the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Season to taste and add a dash of hot water if it becomes too thick
Heat a deep fat fryer or pan of vegetable oil to 180˚C
vegetable oil, for deep-frying
7
Remove the pakora mix from the fridge and use 2 dessertspoons to add large dollops of the mix into the hot oil. Do a single tester portion at first to check the seasoning, then adjust the mix with salt if necessary. After 2-3 minutes, remove from the oil, ensuring the pakora are golden and crispy
8
Drain well on absorbent kitchen towel before serving with the garlic rouille
Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes at The Ox Pasture Hall Hotel.
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Gammon pakora
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