Spiced ham hock and soldiers with cucumber, mezcal and lime gazpacho
Full of unexpected flavour combinations this ingenious dish from Andi Oliver is sure to impress guests!
Ingredients
For the green seasoning
- 20g/¾oz flat leaf parsley
- 20g/¾oz fresh coriander
- 2cm/1in fresh ginger, peeled and chopped
- 5 garlic cloves, peeled and chopped
- 1 scotch bonnet chilli, de-seeded
- 5–6 fresh thyme sprigs
- 5–6 fresh oregano sprigs
- 300ml/10fl oz cold pressed extra virgin rapeseed oil
- 1 heaped teaspoon sea salt
For the spiced ham hock
- 1kg/2lb 4oz unsmoked ham hock or gammon knuckles
- 1 small bunch oregano
- 2 bay leaves
- ½ onion, peeled and cut into wedges
- 1 heaped tbsp green seasoning (see below)
- 5 pimento berries or black peppercorns
- 5–8 coriander seeds
- 100ml/3½fl oz dark rum
- 100ml/3½fl oz double cream
For the yeast extract soldiers
- 8 slices white sourdough
- 250g/9oz unsalted butter
- 3 tbsp yeast extract
For the escovitch pickle
- 1 medium white onion, thinly sliced
- ½ cucumber, peeled, de-seeded and thinly sliced
- 2 scotch bonnet chillies, thinly sliced
- 250ml/9fl oz white vinegar
- 20g/¾oz caster sugar
- 5g/¼oz allspice berries
- 5g/¼oz black peppercorns
For the cucumber, mezcal, lime green gazpacho
Method
To make the green seasoning, add all of the ingredients to a food processor and blend to the consistency of a salsa verde.
Transfer to an airtight jar and store in the fridge for up to 2–3 weeks.
To make the spiced ham hock, put the ham hocks into a large saucepan, with the oregano, bay, onion, green seasoning, spices and rum. Cover with cold water and bring to the boil.
Reduce the heat, cover and simmer for 3 hours until very tender. Remove the ham from the pan and set aside.
Reduce the stock slightly, then stir the cream through it.
Once cool enough to handle, pull the ham hocks apart, then slowly add some of the stock and cream mixture back through the meat.
To make the yeast extract soldiers, toast the bread and cut into soldiers.
Melt the butter and yeast extract together. Submerge the soldiers in the butter and yeast extract mixture, coating all sides and allowing to absorb a little. Remove the soldiers and leave to cool before serving.
To make the escovitch pickle, add all of the ingredients to a saucepan. Place over a low heat and stir to dissolve the sugar – this should just take a couple of minutes – then remove and leave to one side.
To make the gazpacho, add all of the ingredients to a blender and blend until smooth.
To serve, divide the yeast extract soldiers between plates, then spoon over the ham hock and juices. Top with the pickled vegetables.
Pour the gazpacho into chilled shot glasses, and put one alongside each plate of ham hock and soldiers.
