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

Name: Celeriac Cooked on Open Coals, Ham Hock, Parsley, Celery Branston
Yield: Serves 4
Ingredients: 5 cloves garlic; 200 g fine dice shallots; 10 g parsley stalks; 200 g finely diced celeriac; 200 ml celery juice; 2 litres white chicken stock; 13 g vege gel; 1 ham hock; Few sprigs thyme; Lemon juice, for seasoning; 10 g fresh parsley, finely chopped; 15 g chopped celery cress; 300 ml dry white wine; 200 g peeled finely diced celery; 10 ml champagne vinegar; A little oil; Some parsley leaves; Salt, for seasoning

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Ham Hock

1 ham hock
2 litres white chicken stock
10 g

Main course
Gluten-free
Microwave

Method

Ham Hock

Soak the ham hocks in water for 24 hours.
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.
Cook for 1 hour 40 minutes under pressure until tender.
Remove the skin and refrigerate until the