Ham hock rillettes with pistachio salt

Recipe from Topfood

10304 views

Cooking time: 5 h.

Servings 8

Delicious toast with tuna, even a child will not resist! Getting ready is very easy and simple. You just need to knead the tuna meat with a fork and put it on toast.

Smoked ham hocks

2 pcs.
Coriander seeds

1 tsp.
Black peppercorns

1 tsp.
Bay leaf

1 pcs.
Onion, peeled and chopped

0,5 pcs.
Carrot, peeled and chopped

1 pcs.
Celery, chopped

2 stalks
Salted butter

2 tbsp.
Olive oil

8 tsp.
Salt, spices

to taste

Calories

488 kcal
Protein

46 g
Fat

33 g
Carbohydrates

2 g

Wash the ham hocks, put them in a large pan and cover with cold water. Add the coriander seeds, black peppercorns, bay leaf, onion, carrot, celery and chives. Cover with a lid and simmer the ham for 3-4 hours, or until the meat comes away from the bone.
Remove the ham from the poaching liquid with a slotted spoon and leave until it’s cool enough to handle. Once cooled, remove the skin from the ham and, with clean hands, shred the meat into small chunks.
Mix the butter, parsley and thyme in a bowl, then add the shredded ham, and season with salt and pepper. Pack the mixture into a sealable container, smoothing over the surface. Cover and leave in the fridge overnight.
Toast the pistachios in a pan over a medium heat until golden, then grind them in a small blender with a pinch of sea salt flakes.
To serve, leave the rillettes out of the fridge for 20 minutes, to soften, then heap a spoonful each onto plates and sprinkle the pistachio salt on top. Serve with toasted crusty bread, drizzled with a little olive oil.