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.
Bon Appetit!
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