In every issue of Tees Life, a guest chef brings you the ingredients and method of cooking and serving a recommended dish.
In our winter 2019-20 issue, Shaun Allan at Baker Street Kitchen in Middlesbrough
describes how to create a ham hock starter for your dinner guests…
1 ham hock
2 egg yolks
2tsp white wine vinegar
300g x parsley, chive, dill
300ml veg oil
1tsp table salt
Pinch of sea salt
25g caster sugar
100ml white wine vinegar
1 Granny Smith apple
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.
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!