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Post by smokey on Jan 4, 2015 11:55:09 GMT 10
This was a lot of fun and the flavour is fantastic. Its a bit hard to take pics of boiling hocks ( boring) but this is what I did. In a pot with enough water to cover two large hocks; Add a mirepoix of one whole chopped leek, One whole unpeeled chopped carrot and one chopped celery stalk. Add a small handful of pepper corns. Then boil the hocks for 5- 6 hours on simmer and lid on. Remove the falling apart hocks and return the bones and knuckle cartlige back into the broth. Keep the hock meat warm under foil. Add 5 leafs gelatine Boil with lid off to reduce for a few hours. Shread meat in random sizes and add salt to taste. I added 3/4 tablespoon. Add tablespoon green pepper corns crushed and diced.(I used my home reconstituted black pepper corns) Add half bunch fine diced parsley Add some of the mirepoix, diced. (Optional) Add a table spoon dark malt vinegar. Fill a mould lined with three or four sheets of plastic wrap, with the meat and pour over the strained liquid. Fold over cling wrap, PLace a piece of foiled cardboard and some weights. Frige overnight.
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Post by chrisg on Jan 4, 2015 13:03:55 GMT 10
Finally huh? Looks good. Cheers
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Post by hoddo on Jan 4, 2015 14:30:32 GMT 10
Thanks for the idea that does look appetizing, I have a heap of frozen ham bones that that usually go to pea and ham soup but gonna do this instead. How well does it keep?
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Post by smokey on Jan 4, 2015 15:59:28 GMT 10
Ham meat will keep longer than this one. I'm guessing a week at best. I plan on vac seal and freeze half of this. Im also going to use the Xmas ham bone to make another but not have it so meat dence and a heavier gelatine content so the meat is more suspended in clear but stiff gel. I think I made a terrine and not the brawn profile Im looking for. Taste wise it's fantastic,
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Post by shayneh2006 on Jan 4, 2015 16:07:52 GMT 10
A true master at work...... no doubting that
Nice work Mick.
Man o man, Ive gotta have a go at this for sure.
Shayne
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