- 1 smoked gammon knuckle
- 1 small celeriac
- Mirepoix
- Bouquet garni
- 3g agar agar
Smoked hamhock & celeriac croquettes
Ingredients
Method
Soak the gammon knuckles in water to get rid of excessive salt
Place the gammon knuckles in a pot with the mirepoix, bouquet garni and enough water to cover. Bring to the boil and simmer until you can pull the bone out without resistance.
Strain the the liquid off and reserve. Pick the meat and keep aside.
Peel and chop the celeriac and place in a pot. Cover with reserved liquid and add the agar agar. Cook until celeriac is cooked, strain and reserve liquid.
Place the celeriac in a blender, blend, adding as much of the liquid as possible. It should be quite liquid as it will set later.
Pass through a chinois into the meat and mix well
Roll the mixture in cling film and leave to set in the fridge
Cut the sausages into bite size pieces, crumb ( I prefer panko) and fry to serve
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