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Ham hock rillettes with pistachio salt

Published: January 4, 2016 at 10:57 AM

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serves 8

Easy

Total time: 5 hrs

+ overnight chilling

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This recipe for ham hock rillettes with pistachio salt comes from Salt and Honey in London and makes a great dinner party starter

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Ingredients

Nutrition

• 2 smoked ham hocks

• 1 tsp coriander seeds

• 1 tsp black peppercorns

• 1  bay leaf

• ½ onion

  peeled and chopped

• 1 carrot

  peeled and chopped

• 2 stalks celery

  chopped

• a small bunch chives

  chopped

• 200g salted butter

  at room temperature

• a small bunch flat-leaf parsley

  finely chopped

• 1 tsp  thyme leaves

• chopped to make 1 tsp garlic

• a handful shelled pistachios

• sea salt flakes

• toasted to serve crusty bread

• olive oil

Nutrition: per serving

• kcal488
• fat32.7g
• saturates16.8g
• carbs2g
• sugars0g
• fibre0.7g
• protein46.1g
• salt5.3g

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Method

• 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.

• 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.

• 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.

• 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.

• 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.

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