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.
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
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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
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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
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Drain well on absorbent kitchen towel before serving with the garlic rouille
