Gammon pakora
by
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.
Discover more:
Share recipe
Related recipes
Related recipes
Jerk gammon
Gammon and leek crumble
Marmalade glazed gammon
Chukander raita – beetroot raita
Cucumber raita
Ingredients
Metric
Imperial
Pakora
- 250g of leftover gammon, or ham hock
- 250g of chickpea flour
- 300ml of semi skimmed milk
- 10g of baking powder
- 1 lime, juice and zest
- 1 carrot, grated
- 1 shallot, finely diced
- 200g of flat-leaf parsley, chopped
- 1 tsp garam masala
- 1 tsp onion seeds
- 1 tsp curry powder
- vegetable oil, for deep-frying
Garlic rouille
- 1 large potato, peeled and diced
- 1 garlic clove, peeled
- chicken stock, or vegetable
- 2 egg yolks
- 300ml of pomace oil
- salt
Equipment
- Deep fat fryer
Method
1
Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined
- 250g of leftover gammon, or ham hock
- 250g of chickpea flour
- 300ml of semi skimmed milk
- 10g of baking powder
- 1 lime, juice and zest
- 1 carrot, grated
- 1 shallot, finely diced
- 200g of flat-leaf parsley, chopped
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp onion seeds
2
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
- 1 large potato, peeled and diced
- 1 garlic clove, peeled
- chicken stock, or vegetable
4
Remove from the heat and allow to cool. Transfer the mixture to a blender, add the egg yolks and blend on a low-medium speed
5
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
- 300ml of pomace oil
- salt
6
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
You may also like
Gammon pakora
SITES
INFORMATION
© Great British Chefs 2019