The recipe is not for the novice or faint-hearted but any effort you make will be well rewarded with a plate of superb and sophisticated food.
This delicious Ham Hock, Scotch Egg and Tomato Jam recipe comes courtesy of Ryan Neil of Cameron House Resort in Scotland and Borderfields Cold Pressed Rapeseed Oil: see note below.
Prep Time: 45 minutes
Cook Time: 1 hour, 10 minutes
Long slow cooking overnight: 9 hours
Total Time: 10 hours, 55 minutes
Yield: Serves 6
- Ingredients For the Ham Hocks
- 3 x 1.2kg un-smoked ham hocks, on the bone
- 3 x 1.2kg smoked ham hocks, on the bone
- Bouquet garni (2 bay leaves, few sprigs of thyme, 2 sprigs of parsley and few sprigs of tarragon tied together)
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 2 Onions, halved
- 1 bottle (75cl) dry white wine
- 4 tbsp white wine vinegar
- 2 tbsp small capers, rinsed and drained
- 50g gherkins, rinsed and chopped
- Generous handful of parsley, finely chopped
- Salt and freshly ground black pepper
- For the Tomato Jam
- 250g chopped fresh tomatoes
- 150ml cold Pressed Rapeseed Oil
- 1 garlic clove
- 75ml white wine vinegar
- 1 shallot, chopped
- 1tbsp Chilli Powder
- 50g caster sugar
- 10g chopped Coriander
- For the Scotch Egg
- 8 free range eggs
- 200g Panko, or fine breadcrumbs
- 100g plain flour
- 50ml milk
For the Ham Hocks
- Wash the ham hocks in running cold water thoroughly. Put the ham hocks in a large stockpot and cover with cold water. Bring to the boil and boil steadily for ten minutes, skimming off any scum from the surface. Remove the hocks and trotters, and discard the water.
- Return the hocks to deep roasting tins or large casserole. Add the bouquet garni, coriander seeds, peppercorns and onions. Pour in the wine and vinegar, and add enough cold water to just cover the ingredients. Tightly cover the trays with tin foil and put in oven, overnight roast at 120 degrees for 8 hours
- The following morning remove the trays from the oven. Leave the hocks to cool in the liquid for about an hour. Remove the hocks, cover with cling film and set aside.
- Strain the cooking liquid through a muslin-lined sieve into a clean pan. Place the pan on a high heat and bring the liquid to a rapid boil. Boil to reduce down to 650ml (taste continually) then pass it once again through a sieve lined with a clean piece of muslin into a jug. Set aside.
- Peel the skin off the hocks, and then shred the meat into nuggets. Place in a large bowl with the capers, gherkins and parsley. Mix well. Taste and season with pepper (add salt only if really necessary). Then add the reduced stock to the mix
Place two sheets of cling film on top of each other on a table. Use a dishcloth to rub all the air out of the cling film.
Place the mixture along the middle of the cling film, leaving a few inches of space at either end. Roll the mix tight to create a long cylinder shape. Once the mix is completely rolled and tight, tie a knot in each end and refrigerate.
For the Tomato Jam
- In a saucepan sweat down the shallots, garlic and the tomato trimmings in the oil. Once cooked add the chilli, white wine vinegar and sugar. Cook down on a low heat until a jam like consistency. Once cool add the chopped coriander.
- Using two dessertspoons make an egg shaped design using the two spoons - this is called a quenelle - place on the serving plate.
For the Scotch Egg
- Boil the eggs for 4 minutes just so that the white has set but the yolk is still runny. Cool down immediately in ice water.
- Carefully remove the shell from the egg making sure not to pierce the flesh of the egg. Set up 3 trays or deep plates. In the first place the flour; the second, whisked up egg and milk mix; in the last, the Panko or breadcrumbs.
- First coat the eggs in the flour, then dip into the egg mixture amking sure the egg is covered, and finally into the breadcrumbs, again making sure the egg is completely covered. Place to one side.
- Cook the egg in a deep fat fryer at 130 degrees just to cook the breadcrumbs, not the egg.
- Take the Ham from the fridge and cut three slices from the terrine. Carefully remove the cling film and then place around the side of the plate opposite the tomato jam. Brush the ham with a small amount of rapeseed oil. To give extra flavour and shine.
- Cut a small piece from the bottom of the egg so it can stand up. Then cut about 2mm from the top of the egg to expose the yolk. Season with a touch of sea salt.
- Place a small piece of micro herb or salad onto the tomato jam and serve.
This recipe comes courtesy of Cameron House Resort situated on the banks of Loch Lomond in Scotland and head chef Ryan Neil.
The recipes was devised in association with Borderfields Cold Pressed rapeseed oil which is a wonderfully natural oil with a healthy balance of omega 3, 6 and 9 and half the saturated fat of olive oil.