Ingredients
- Serves 63 ham hocks, cooked and “pulled” (boil for about three hours in water until the meat falls from the bone)
- 3 slices smoky streaky bacon, diced
- 1 shallot, diced
- 250ml maple syrup
- 250ml whiskey
- For the apple sauce:2 cooking apples, cored, peeled and diced
- 2 split and scraped vanilla pods
- 150ml Stonewell cider
- 2tsp caster sugar
- Juice of half a lemon
- For the tarragon crisps:20ml olive oil
- 60 tarragon leaves
- For the charred shallots:3 banana shallots
- 2tsp duck fat
- For the lemony Granny Smith:1 peeled and diced or balled Granny Smith apple
- Juice of 1 lemon
- 2 tsp caster sugar</li><li/></ul>
Lemony Granny Smith apples: Mix all the ingredients together well, cover with cling-film and set aside.
Shallots: Place the shallots (skin on) in a pre-heated oven at 180 degrees celsius for 40 minutes. Split them in half lengthwise. Get a pan smoking hot, add the duck fat then place the shallots on it, cut side down. Cook until charred black. Pull them apart leaf by leaf.
Apple sauce: Place all the ingredients in a pot, bring to the boil then simmer gently for 12 minutes. Blend, set aside.
Tarragon crisps: Cover a plate with cling film. Brush on the oil, add the tarragon and microwave until crisp – 20-30 seconds.
Glaze: Add the smoky bacon to a heavy-based non-stick pan. Render the fat then add the diced shallot. When browned, add the Jameson, flambé (light the liquid with a match to burn off some of the alcohol) and reduce by half. Add the maple syrup and bring to the boil. Strain the sauce then toss in the ham hock chunks.
To serve: Divide the sauce and lemony apple on six plates.Add five leaves of shallot, three chunks of ham hock, 10 tarragon crisps and a drizzle of excess sauce to each plate
