FOOD
Ham Hock Starter
A nice, easy appetiser for your dinner guests…
Shaun Allan,
head chef at Baker Street
Kitchen in Middlesbrough.
Ingredients
1 ham hock
1 onion
2 egg yolks
2tsp white wine vinegar
300g x parsley, chive, dill
300ml veg oil
1tsp table salt
Pinch of sea salt
2tsp elderberries
25g caster sugar
100ml white wine vinegar
1 Granny Smith apple
Viola flowers
Chef’s Recipe
In every issue of Tees Life, a guest chef brings you
the ingredients and method of cooking and serving a
recommended dish.
In this issue, Shaun Allan at Baker Street Kitchen in Middlesbrough
describes how to create a ham hock starter for your dinner guests…
Method
Place the ham hock in cold water and bring
to the boil with one sliced onion.
Simmer for two hours, then allow to cool.
While it’s cooking, you can make your herb
mayonnaise. Mix your two egg yolks with
two tablespoons of white wine vinegar and
a pinch of salt. Whisk it up for a couple of
minutes, add 300ml of herb oil slowly until
you achieve the right consistency. The herb
oil can be any herb you have handy, blitzed
for 10 minutes with vegetable oil.
For the pickled elderberries, bring 100ml of
white wine vinegar and 25g of caster sugar to
the boil. Add your berries and allow to cool
down.
Flake your ham hock down and add a little
sea salt.
Plate Up
Place your ham into a bowl followed
by your herb mayonnaise and pickled
elderberries. Slice a Granny Smith apple
into sticks and place on top. Garnish with
viola flowers.
Enjoy!
tees-life.co.uk
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