Recipes Archive
(July 2017)

1 July 2017

Ham Hock Terrine

METHOD Ham hock terrine: Cook the ham hocks in water for 4.5 hours at 72 degrees. Once this has been cooked you need to shred the ham hock and remove any fat, sinew or bone. Place the shredded ham hock into a bowl and add the lemon juice, finely diced gherkins and capers and mix Read more…

Chargrilled Sirloin with shank cromesquise

METHOD Cromesquise: Shred the braised blade until it is completely shredded and there are no big chunks. Then add the beef stock into it along with the diced veg. Press flat into a tray of your choice and chill in the fridge. Once chilled enough to portion, pane the cromesquise in flour, eggs and breadcrumbs Read more…