Name: Ham Hock Ballotine
Yield: Serves 8-10
Ingredients: 150 ml dark beer; dash of white wine vinegar; 2 sprigs chopped thyme; salt & pepper; 250 g self-raising flour; rapeseed oil; 300 g dried yellow split peas; 1 punnet pea shoots; 2 slices air-dried ham; 1 whole cooked langoustine per person; cold water; 1 whole guinea fowl; 2 ham hocks; 2 celery sticks; 100 ml double cream; 2 tsp fresh flat leaf parsley, chopped; 1 tsp fresh tarragon, chopped; 4 slices air-dried ham; 2 carrots, peeled; 1 whole white onion, peeled and cut in half; 1 pinch of whole black peppercorns; 2 bay leaves

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

I’ve developed this dish over the years into what is now a fantastically elegant plate of food. I use the traditional Northeast dish of pease pudding and blend it into a refined smooth purée using yellow split peas which are cooked in the ham stock to give them that distinct flavour. I also use fresh, live creel-caught langoustines, sometimes known as Dublin Bay prawns, or scampi.