Читать книгу A Long and Messy Business - Rowley Leigh - Страница 20

HAM HOCK WITH LENTILS

The dark, moss-green puy lentils are traditional, but on this

occasion I used the slightly browner Castelluccio lentils.

They hold up just as well when cooked and have the

requisite rich and earthy flavour.

Serves at least eight.

2 ham hocks, weighing about

1.25kg (2lb 12oz) each

2 onions, both peeled, 1 sliced

1 large carrot

4 celery sticks

1 garlic bulb

3 bay leaves

a few sprigs of thyme

a handful of parsley stalks

250g (9oz) green or brown

lentils

12 cloves

1 red chilli

25g (1oz) butter

1 shallot, peeled and finely

chopped

½ glass of dry white wine

(say about 75ml/23⁄4fl oz)

100ml (3½fl oz) double cream

2 teaspoons Dijon mustard

2 teaspoons grain mustard

a little squeeze of lemon juice

salt and black pepper

Soak the hocks in a large pan of cold water overnight.

The next day, change the water, bring to the boil, then

discard the water and cover with fresh cold water. Add

the sliced onion, the carrot, celery, garlic, bay leaves and

thyme. Bring to a simmer, skimming carefully, and cook

over a gentle heat for 21⁄2 hours, replenishing the water so

it always covers the hocks.

Rinse the lentils in a sieve with cold water before

covering with fresh water in another saucepan. Add the

second onion, studded with the cloves and the chilli, and

bring to the boil. Turn the heat down and simmer gently

for 40 minutes, or until the lentils are perfectly tender.

Drain, if necessary, and season with salt only now that the

lentils are cooked.

Meanwhile, melt the butter in a small saucepan, add the

shallot and sweat gently. Add the wine and cook for about

5 minutes, or until it is reduced by half, before adding

two large ladlesful of the stock from the ham. Reduce this

quite vigorously by two-thirds, then whisk in the cream.

Boil briefly, then whisk in both mustards. Season this

sauce with salt, freshly ground black pepper and a little

squeeze of lemon juice to taste. Lift the hocks from their

stock and carve the meat from them, arranging it on top

of the lentils and dressing the dish with the sauce.

Boiled potatoes may also be served.

WINE: The brasserie staple, when speaking of red wine,

is a racy and fruity Beaujolais. In truth, this dish will not

struggle with any red.

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