Published Monday, 16 December 2013
We’re sorry. This video is unavailable from your location.
Are you in Northern Ireland?
1. Why is my postcode required?
We are asking you to insert your postcode before watching some videos to confirm
you can access the video content via u.tv.
This is because some videos on u.tv
are only available in Northern Ireland.
Don't worry, we won't store or use this information for any other purpose.
If you are not in Northern Ireland, the content may be available to watch at itv.com or stv.tv.
2. Why am I directed to itv.com
or stv.tv when I try to view certain
The videos, which are not available on u.tv
to users outside Northern Ireland, will be available to those users on itv.com (for users in England and Wales) or stv.tv (for most users in Scotland).
We need to know where you are in order to make sure you are getting the right content.
If you think we've got your location wrong, then please
Need more help? Contact us
Christmas baked brown sugar glazed ham hocks with cloves tamarind & English mustard
Serves: 6-8 persons
Preparation time: 20 minutes
Cooking time: 3½ hours in total
- 4 brined ham hocks
- 2 carrots
- 2 sticks celery
- ½ leek
- 2 onions
- 2 tbsp peppercorns
- 4 bay leaves
- 1 head garlic
For the glaze:
- 400g dark brown Demerara sugar
- 350mls dry cider
- 4 tbsp tamarind paste
- 1 tsp ground cloves
- 2 tbsp English mustard
- 4 tbsp olive oil
- 1 level tbsp smoked paprika
- Soak the hocks overnight in cold water.
- Wash the hocks really well, then place into a deep pan.
- Fill with cold water and bring to the boil.
- Simmer for 5 minutes, then taste the water if it's salty, tip off the water and refill, if okay add a little salt to the water.
- Turn the heat down until the water is JUST SIMMERING and cook for 15 minutes.
- Skim off any scum, then add the veg and herbs.
- Cook for a further 2 hours 15 minutes, then turn off, cool and chill in their stock.
- The next day, lift out the chilled hocks, and rinse off the jellied stock.
- Pull out the second smaller bone, then trim off the rind and discard.
- Lightly score the meat that's left and place into a non stick baking tray.
- Pre heat the oven to 200° C gas 6.
- Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika together really well.
- Pour over the hocks and place into the hot oven.
- Cook for 20-25 minutes spooning over the glaze repeatidly until well glazed.
- Serve in deep bowls, and just pull off the meat in large chunks. I eat hot or cold with buttery mashed potatoes.
Ham hock salad with English mustard & lentil dressing
Serves: 4 persons
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
This dressing must be made the day before you need it, if you make it and eat it straight away its awful. If you leave the dressing for 24 hours the flavour changes dramatically, believe me.
Mustard powder loses its pungency soon after you add liquid, so it's best to leave this overnight, but re-season with salt, pepper, sugar and vinegar the next day.
Warm the small chunks of succulent ham hock in the dressing.
- 2 brined/salted ham hocks
- 1 tsp peppercorns
- 3 bay leaves
- 2 medium egg yolks
- 2 heaped tbsp English mustard powder
- Sugar, optional
- 3 tbsp white wine vinegar
- 300mls vegetable oil
- 25mls cold water
- 4 shallots, sliced finely, not chopped
- 4 heaped tbsp herbs basil, parsley, chives, chervil and tarragon.
- 150g cooked green lentils
- 1 small Romaine or Iceberg lettuce chopped
- 1 small bag watercress
- 4 tomatoes cut into thick wedges
- Soak the ham hocks in cold water for 24 hours, changing the water occasionally.
- Bring to the boil in fresh cold water, then simmer, must simmer not a raging boil or the meat will become tough and stringy, especially the outside 3-4cm.
- Good tip here, taste the water after simmering for 5 minutes. If its salty, tip out the water and start again. If not salty, add a little salt and a few peppercorns
- Then simmer the hocks for 2hours 30 minutes exactly, in plenty of water with bay leaves and black peppercorns.
- When cooked the pan from the stove and leave to cool in the liquor, then chill well in the stock.
- To prepare the hocks, remove from the jelly and wash off under warm water.
- Remove all the skin and gristle, and pull the lobes of meat off the bone. Remove most of the fat, and cut the meat into bite sized pieces.
- In a bowl place the egg yolks, mustard powder, pepper, salt, sugar and vinegar.
- Whisk together, then gradually add the vegetable oil until completely emulsified, then check the seasoning and adjust if needed. Also add a little water to form a thick but not too thick mayonnaise.
- Add the sliced shallots, herbs and cooked green lentils.
- Place in the fridge and leave for overnight if possible. Then check the seasoning and adjust with vinegar and stir well.
- To serve, place some of the dressing into a small pan and add a few pieces of ham hock warm through gently.
- Once warm, spoon over a mix of watercress and lettuce leaves and mix well, but carefully, pile onto a plate and place tomato wedges around the outside.
- Serve warm, or as a main course with some boiled new potatoes.
Mulled wine spiced
Serves: 6-8 people
Preparation time: 10 minutes
Cooking time: 15 minutes
- 750mls dry red wine
- 100g piece of green ginger, peeled chopped roughly
- 100g castor sugar
- 6 Earl Grey tea bags
- 2 cinnamon sticks, broken
- 10 allspice berries
- 10 cardamom pods, split
- 20 cloves
- 1 tsp black peppercorns
- 2 x 650mls fresh pomegranate juice
- 2 lemons, roughly chopped
- 1 large orange, roughly chopped
- 50mls Cointreau
- 50g raisins soaked in hot tea for 1 hour to swell
- Heat the red wine, ginger, sugar, tea bags and spices for 10 minutes. Do not boil just barely simmer or the drink will become bitter.
- Remove from the stove and leave for 15 minutes.
- Strain into a clean saucepan, and add the pomegranate, lemons, orange, Cointreau, re warm but do not boil.
- Divide the raisins into 6 small glasses and top up with the warm spiced wine.
© UTV News