Classic Recipes

Prep Time:1 hr

Cook Time: 5 hr

Serves: 8

A re-inspired classic!

Notes

Tip: Since the ham hock takes 8 hours to set this can be prepared a day in advance

Ingredients

1 Large ham hock slow cooked and the meat pressed into a suitable small loaf tin lined with cling film, allowed to cool and set under a small weight for a minimum of 8 hours.

For the Rarebit

38g Butter
38g Flour
100ml Milk
125ml Beer/Ale
225ml Beer/Ale reduced to almost a glaze
265g Grated Collier’s Cheddar
½ tablespoon of English Mustard
Worcestershire sauce and Tabasco sauce to taste
1 egg yolk
1 small celeriac – Peeled, finely shredded and lightly salted
40g Grain mustard
100g Good quality mayonnaise
80g Mixed seasonal leaves including rocket
8 Slices of good Sourdough bread for grilling

Instructions

1. Melt the butter and add the flour to make a roux. Heat the 100ml of milk and 125ml together with the reduction of beer and bring it to a boil. Gently pour this onto the roux to make a thick sauce and cook gently for 5 minutes. Stir in the English mustard, and season with the Worcestershire Sauce and Tabasco.
2. Remove from the heat and stir in the grated Collier’s Cheddar followed by the egg yolk. Pass through a fine sieve whilst hot and allow to cool. Slice the set ham hock into 8 equal thick pieces.
3. Grill the sourdough. Spread equal amounts of the Rarebit over the top of each ham hock slice.
4. Squeeze out any excess moisture from the celeriac and mix with the grain mustard & mayonnaise. Grill the rarebits under a grill until golden brown.
5. Place on a plate with some rocket and seasonal leaves. Toast (grilled sourdough) and celeriac remoulade.