Ham Hock Ballotine

Ham Hock and Guinea Fowl Ballotine with Pease Pudding and Scampi Fritter

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.