Thursday, 26 April 2012

Braising-Slow cooked Ham Hock- two ways

When Tour de Cure finished I had a quick break then I headed back to Victoria. Thornton to be precise. The rest of the Canadian Kitchen team was working hard on a new TV show call the Frontier.
My new home was in the Thornton Caravan park which was right up the road from a trout farm. I will admit I was like a child who was fishing for their first time. Eventually I figured out what I was doing and I caught my first trout :)

My Canadian bosses are awesome foodies and before you know it Linda had found the best places in the area for us to dine on our day off. The Tea Rooms at Yarck were amazing, I didn't eat that night or breakfast the next day, SO MUCH FOOD :-0
Ruffy Road Produce Store was a blast, even the fruit trees in the garden proved to be great entertainment for Juno who's 3. Why buy a apple when the one above our table taste so much better.
Da Noi in South Yarra's country restaurant
The Produce Store had fantastic deserts

On the last day of shoot I got to do Braised ham hock for the crew so here are two ways you can do it.
These two recipes together will use one braised ham hock.

First you need to braise the ham hock-

1 smoked ham hock(you can find these in the deli section of your supermarket)
2 small brown onions diced
2 medium tomatoes diced
1teaspn minced garlic
1teaspn salt
1teaspn cracked pepper
2TBLspn maple syrup
1/4cup water
1.Preheat oven 170'c
2.Place ham hock, onion, tomato, garlic, salt, pepper, maple syrup and water in a oven proof dish
3.Cover with alfoil
4.Braise in oven for 2 hours
5.Remove from the oven

6.Remove the ham hock from the liquid
7.Dispose of the bone and knuckle
8.Rough dice up the meat-you can dice the skin. I prefer to use half of it
9.Return the meat back into the braising liquid
10.Continue to braise for 30 min
11.The meat is now ready to be used
Ham & Tomato Fettuccini

1ltr water
1teaspn table salt
1TBLspn olive oil
75g fettuccini
1/2 cooked braised ham hock mix
5 leaves basil thinly sliced
1TBLspn shaved Parmesan
10 leaves rocket

1.Place water, salt and oil in a pot and bring to the boil
2.Cook fettuccini- make sure you stir to make sure the pasta does not stick
3.Strain the pasta
4.In a mixing bowl place pasta, ham, basil, and parmesan
6.Serve in a bowl topped with rocket
7.Enjoy :)
Ham and Bread Pudding
1 crusty bread roll diced
3 eggs
2TBLspn cream
2TBLspn Parmesan
1/2 ham hock mix
4 basil leaves
8 spinach leaves
Salt and pepper
Grease proof paper
-Preheat the oven at 170'c
1.Whisk egg and cream together
2.Add the bread and allow to soak for 3 min
3.Add ham, parmesan, basil, spinach, salt and pepper
4.Mix thoroughly
5.Line a small cake tin with grease proof paper
6.Put the bread mix onto the tin
7.Cover with alfoil bake for 30 min
8.Remove the alfoil and bake for a further 40 min
9.Cool down for 20 min then remove from the tin cut into wedges enjoy :)
Great when served with creme fraiche :)

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