Recipes: Grant Gordan from La P’tite Folie

Picture: Contributed
Picture: Contributed
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Smoked ham hock, garlic croutons and pea salad with egg gribiche followed by Baileys and chocolate cheesecake.

Smoked ham hock, garlic croutons and pea salad with egg gribiche (serves 6)

Ingredients

2 smoked ham hock (1 kilo in weight)

1 carrot

3 bay leafs

2 stick of celery

1 white onion

1 tbsp of black peppercorns

2 bags of crispy lettuce

3 slices of white bread, diced

6 eggs

1 tsp of garlic puree

3 tbsp chopped parsley

1 lemon, zested and juiced

6 mini cornichons

5 tbsp olive oil

200g garden peas

Salt and pepper to taste

Method

1. First combine ham hocks with the diced vegetables, black peppercorns and bay leafs in a large saucepan. Cover with cold water and bring to the boil over a medium to high heat. Then reduce the heat to a low simmer until the meat falls off the bone. Once ready, cool down, pick the meat, discard the skin, bone and sinew and set aside.

2. Make garlic croutons by placing bread on a grill tray on the bottom of the grill and drizzle with garlic oil. Watch the croutons closely till nicely toasted.

3. Hard boil the eggs, peel and grate through a cheese grater. Place in a bowl, add garlic puree, chopped parsley, lemon zest and juice, fine dice the cornichons and add. Mix together with a little salt and pepper and olive oil.

4. Mix the smoked ham hock with peas, garlic croutons and salad and a little extra virgin olive oil. Place a big spoon full of egg gribiche on top of salad.

Baileys and chocolate cheesecake

Ingredients

100g unsalted butter

250g digestive biscuits, crushed

3 tbsp heather honey

500g mascarpone cream cheese

50ml Baileys

300ml double cream

40g icing sugar

100g finely grated chocolate

Method

1. Melt the butter in a pan and add the crushed biscuits and honey. Mix well until the biscuits have absorbed all the butter and honey.

2. Remove from the heat and press into the bottom of a lined tin. Place into the fridge and allow to set for one hour.

3. Meanwhile, prepare the filling. Lightly whip the mascarpone then mix in Baileys and icing sugar, fold in the double cream that has been slightly whipped, then add the grated chocolate. When smooth, spoon evenly on to the biscuit mix that shall be set.

4. Set in the fridge for two hours. Once set, remove from the tin and decorate with cocoa powder and whipped cream.