Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 11

This is what I call the best of British – new-season cauliflower, a nice, meaty pig’s knuckle and a dressing made with one of Britain’s greatest cheeses. This is not your normal, everyday salad but an exciting combination of top-rate produce. If the dressing is too thick, use a little of the ham stock to thin it down. Tony

Serves 6

2.5kg/5½lb ham hocks 1 onion, halved

2 celery stalks, roughly chopped chopped parsley

For the Stilton dressing:

2 egg yolks

4 tablespoons white wine vinegar

1 teaspoon Dijon mustard

300ml/½ pint olive oil

50g/2 oz Stilton cheese, crumbled

salt and white pepper

For the cauliflower:

4 peppercorns

1 sprig of rosemary

1 bay leaf

1 tablespoon olive oil

1 large cauliflower, cut into florets

Place the ham hocks in a large saucepan with the onion and celery and cover with cold water. Bring to the boil and simmer gently for 4-5 hours, topping up the water level if necessary during cooking to keep the ham hocks covered. The meat should be almost falling off the bone. Leave to cool in the liquid, then flake the flesh from the ham hocks with your fingers and set aside.

For the Stilton dressing, make sure all the ingredients are at room temperature. In a bowl, beat the egg yolks with a little salt and white pepper, half the vinegar and the mustard. Add the oil a drop at a time, whisking constantly to give a thick, glossy mayonnaise; you can start to add the oil in a thin stream once about a third of it has been incorporated. In a separate bowl, beat the remaining vinegar with the Stilton, whisking well until smooth. Then stir this into the mayonnaise. Taste and adjust the seasoning.

For the cauliflower, put the peppercorns, rosemary, bay leaf and olive oil in a large saucepan with 1 litre/1¾ pints water. Bring to the boil and then drop in the cauliflower florets. Cook for about 5 minutes, until tender, then drain and refresh under cold running water.

Place the cauliflower in a serving bowl and arrange the flaked ham on top. Drizzle with the Stilton dressing, add parsley and serve.