Celeriac Cooked on Open Coals, Ham Hock, Parsley, Celery Branston Recipe

Ingredients

• 1 ham hock
• 2 litres white chicken stock
• 10 g parsley stalks
• 5 cloves garlic
• Few sprigs thyme
• 200 g fine dice shallots
• 300 ml dry white wine
• 10 g fresh parsley, finely chopped
• Lemon juice, for seasoning

• 10 ml champagne vinegar
• 200 ml celery juice
• 13 g vege gel
• 200 g peeled finely diced celery
• 200 g finely diced celeriac
• 15 g chopped celery cress

• A little oil
• Salt, for seasoning
• Some parsley leaves

Ham Hock
1. Soak the ham hocks in water for 24 hours.
2. In a pressure cooker bring the ham hocks to boil in 2 litres of white chicken stock with the parsley stalks, garlic and a few sprigs of thyme.
3. Cook for 1 hour 40 minutes under pressure until tender.
4. Remove the skin and refrigerate until the skin has set, cut the fat away and dice the skin into small cubes.
White Wine Shallots for Sauce
5. Bring the shallots and wine to the boil and reduce until dry.
6. Take 100 ml of the cooking liquor from the ham hocks and add 10 g of the pork skin, 10 g of shallots and the finely chopped parsley, bring to the boil and season with lemon juice.
Celery Branston
7. Bring the vinegar, celery juice and gel to the boil and set in a container. Re-blend it to make a gel.
8. Blanch the sliced celery and celeriac, mix in the celery cress and mix the gel with the celeriac and celery until you get a pickle consistency.
Microwave Parsley Leaves
9. Cling film an old plate tightly, slightly oil and season with salt. Lay the leaves on top and cook for 45 seconds until dry.
To Serve
10. Break the ham hock down into strands of meat and re warm in the cooking liquor.
11. Place a quenelle of pickle next to the ham hock meat.
12. Garnish with parsley leaves and outside skin of the celeriac, then cut the celeriac in front of the customer and scoop out with a spoon the inside flesh to add to the ham hock.
13. Finish with the liquor, pork skin and parsley.