RECIPE

Every month we will share a different Coppi recipe for you to try at home! This month we have our salad of Peter Hannan's Sweet Cured Ham Hock with Radicchio, Fennel, Orange & Pickled Walnut Dressing

 
 
Peter Hannan's Ham Hock & Pickled Walnut Salad

Peter Hannan's Sweet Cured Ham Hock with Radicchio, Fennel, Orange & Pickled Walnut Dressing

 

(Serves 2)

 

Ingredients:

 

1 Sweet Cured Ham Hock

1 Heart of Baby Gem Leaves

Half a Small Radicchio, Outer Leaves Removed

Half Bulb of Fennel, Shaved Thinly

1 Orange, Segmented

 

For the Walnut dressing:

 

3 Tb Sp Lightly Toasted Walnuts

50mls White Wine

50mls White Wine Vinegar

15g Caster Sugar

20mls Olive Oil

 

METHOD:

 

1.       Preheat oven to 140c, place the ham hock in a deep baking tray & wrap tightly with foil, add 200mls of water to stop the ham from sticking.

2.       Bake for 3.5-4.5 hours until tender and pulling away from the bone.

3.       In the meantime lightly toast the walnuts, place the vinegar, sugar & white wine in a small pot and bring to a boil before whisking to dissolve the sugar.

4.       Pour the hot pickle over the toasted walnuts and allow to soak.

5.       To assemble the salad dress the gem, radicchio, fennel & orange with 3 tb sp of the pickling liquor.

6.       Toss and give a light seasoning of salt & freshly ground black pepper.

7.       Place the picked ham hock over the salad & spoon over the walnuts.