Ingredients
- smoked ham hocks 2
- coriander seeds 1 tsp
- black peppercorns 1 tsp
- bay leaf 1
- onion ½, peeled and chopped
- carrot 1, peeled and chopped
- celery 2 stalks, chopped
- chives a small bunch, chopped
- salted butter 200g, at room temperature
- flat-leaf parsley a small bunch, finely chopped
- thyme leaves 1 tsp
- garlic chopped to make 1 tsp
- shelled pistachios a handful
- sea salt flakes
- crusty bread toasted to serve
- olive oil
Method
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Step 1
Wash the ham hocks, put them in a large pan and cover with cold water. Add the coriander seeds, black peppercorns, bay leaf, onion, carrot, celery and chives. Cover with a lid and simmer the ham for 3-4 hours, or until the meat comes away from the bone.
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Step 2
Remove the ham from the poaching liquid with a slotted spoon and leave until it’s cool enough to handle. Once cooled, remove the skin from the ham and, with clean hands, shred the meat into small chunks.
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Step 3
Mix the butter, parsley and thyme in a bowl, then add the shredded ham, and season with salt and pepper. Pack the mixture into a sealable container, smoothing over the surface. Cover and leave in the fridge overnight.
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Step 4
Toast the pistachios in a pan over a medium heat until golden, then grind them in a small blender with a pinch of sea salt flakes.
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Step 5
To serve, leave the rillettes out of the fridge for 20 minutes, to soften, then heap a spoonful each onto plates and sprinkle the pistachio salt on top. Serve with toasted crusty bread, drizzled with a little olive oil.
Nutritional Information
- Kcals 488
- Carbs 2g
- Protein 46.1g
- Fat 32.7g
- Salt 5.3g
- Saturates 16.8g
- Fibre 0.7g
