- 400 ml milk
- 200 g fresh peas
- 100 g plain flour
- 50 g butter
- 8 pea tendrils
- 5 g lecithin powder
- 4 duck eggs
- 2 peeled shallots
- 1 smoked ham hock
- 1 lt chicken stock
- 1 egg mixed with 100 ml milk
- Panko crumbs
METHOD For the ham hocks:
- Place the ham hocks into the chicken stock and simmer gently until the hock meat falls from the bone. Alternately, the hocks can be steamed or pressure cooked to achieve the same results
- Allow the hocks to cool in the liquid and then remove. Pull the meat form the bone and flake, mixing with a small amount of the poaching liquid.
- Add salt and pepper if desired, Line a 5 cm deep tray, (any tray with depth will do ), with cling film and place the flaked meat into the tray.
- Ensure the meat is even and then press down firmly, Place a sheet of cling film on top and place into the fridge to set, preferably overnight.
- Remove from fridge and then cut into 4 even pieces, should be approximately 60 g each
- Set up a crumbing station with the flour first, egg wash and then panko crumbs
- Gently toss the hock portions in the flour, then egg wash, then panko crumbs
- Store until ready to deep fry
- Gently cook the shallots on low heat until soft and clear, then add the milk and bring to the boil
- Add the peas and cook until tender
- Strain the peas reserving the cooking liquid
- While still warm, puree the peas along with some of the liquid until smooth, this should be a thinnish sauce like consistency.
- Add the lecithin powder and blend once more
- Strain into a clean sauce pan
- Place the four duck eggs into a water bath and ensure the temperature is set to 62 C
- Cook for 45 minutes
- Ensure the deep fryer is set to 175 C, Fry the crumbed ham hock until golden
- Heat the pea foam, add the butter and then blend using a stick blender, the foam should hold on top of the pea sauce
- Carefully crack the egg and place onto a hot bowl, place ham hock beside it and then spoon the pea foam around the edge
- Garnish with pea tendrils and a little salt on top of the egg