Serves: 4
Prep Time: 20 mins
Cooking Time: 2 hours 30 mins
Ingredients
1 x 1.5-2kg ham hock
12 white peppercorns
1 Tsp coriander seeds
1 Tsp salt
330ml bottle pale ale/IPA
700ml water
Peel of and orange
2 bay leaves
1 chopped onion
400g cooked puy lentils
400g cooked clams
1 diced onion
2 cloves crushed garlic
Zest n juice 1 lemon
30g chopped parsley
20 halved cherry toms
1 Tbs Dijon
200ml beer
Tbs honey
Serve with sour cream
Method
- For the Hock – Place the hock and all the ingredients in a pot. Bring to the boil, simmer for 2 hours, skimming off the scum regularly. Leave to cool a little in the liquor, then drain and shred the meat.
- Gently fry the onion and garlic for 12 mins to caramelize.
- Add the lentils, clams (and some of the clam cooking liquid).
- Mix well, and add the beer and the rest of the ingredients.
- Now add big chunks of the ham and cook 4-5mins.
- Serve with sour cream and buttered French baguette