POTTED HAM HOCK, BEETROOT AND MUSTARD REMOULADE TOASTED SOURDOUGH
Serves 8 -12
2kg ham hocks (soaked in cold water overnight)
1 onion, peeled and quartered
1 carrot, peeled and halved lengthways
2 sticks of celery
1 bunch of thyme
1 bay Leaf
1 clove peeled garlic
Beetroot and mustard Remoulade
50g whole grain mustard
50g crème fraîche
½ lemon, juiced
Place the ham hocks into a pot with all ingredients and simmer for 3hours or until tender.
When the ham is cooked pull off the bones in medium chunks and discard the pieces of fat, then season the broth.
Roughly chop the cooked carrot, celery and onion into smaller pieces and mix through the ham.
While doing this take the cooking liquor and reduce down to approximately 250ml.
Take the ham and vegetable mix and spoon into kilner jars, ramekins or a cup.
Pour over the strained cooking liquor and leave to set in the fridge.
Peel and grate beetroot and apple
Add the lemon and a pinch of salt and mix.
Then add crème fraîche and mayonnaise to the apple and beetroot and mix, then fold in the mustard and season.
Serve on the side
Recipe from Ryan McFarland, Head Chef at the Five-Star Fitzwilliam Hotel in Belfast where the food is passionately created, lovingly prepared and proudly presented. To book a table at The Restaurant, visit www.fitzwilliamhotelbelfast.com