Smoked ham hock barley ragoût

AT A GLANCE

  • Serves 6 people

  • 2 small smoked ham hocks or 1 large (about 400gm)
  • 1 fresh bay leaf
  • 1 thyme sprig
  • 1 each carrot, onion and celery stalk, coarsely chopped
  • To serve: coarsely chopped flat-leaf parsley and sage
  •  
  • Barley ragoût
  • 300 gm pearl barley
  • 1 each carrot, onion and celery stalk, diced
  • 1 thyme sprig
  • 1 garlic clove, crushed
  • 375 ml (1½ cups) hot brown chicken stock
  • 25 gm butter, coarsely chopped
01   Place ham hock in a large saucepan with bay, thyme and vegetables. Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours). Cool hock in liquid (1-2 hours), then pull meat from bone, coarsely shred (discard liquid, bone and skin) and set aside.
02   For barley ragoût, combine pearl barley, vegetables, thyme and garlic in a saucepan and cover completely with cold water. Bring to the boil over high heat, then reduce heat to low and simmer until barley is tender (20-30 minutes). Drain and return to pan (discard thyme). Stir through chicken stock and butter, add ham, scatter with parsley and sage, season to taste and serve hot.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

COLIN FASSNIDGE, FOUR IN HAND, SYDNEY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

Drinking Suggestion:

OFF-DRY EUROPEAN WHITE SUCH AS A GERMAN RIESLING, ALSATIAN PINOT GRIS OR LOIRE VALLEY CHENIN BLANC. OR FOR A RED, GO FOR A MEDIUM- TO FULL-BODIED AROMATIC SYRAH FROM THE NORTHERN RHÔNE VALLEY – A WINE WITH A LITTLE SPICE AND SMOKY GAMINESS. , suggested by STEPHEN CRAIG

View Full Site