Sean Clouston, chef and partner at Logan Brown has a stunning recipe to match Yeastie Boys Digital IPA
Smoked Ham Hock with Pearl Barley,
Asparagus & Pea Puree
Sauté Ham Hock
2
ham hocks
1
Lt Chicken stock
1
Onion
1
Carrot
METHOD
Braise
all ingredients together until ham hock starts to break down, around three
hours. Chill
in the braising liquid and remove once chilled. Peel
and discard the skin, flake the flesh off the bone and sauté in a hot non
stick pan with a little olive oil until lightly golden.
Organic Barley & Asparagus Salad
220gm
Organic Pearl Barley
500ml
Vegetable stock
50gm
Red onion finely diced
6
Asparagus spears (blanched & cut to 3cm lengths)
50gm
Goats Feta (crumbled)
10
Cherry Tomatoes (halved)
5gm
Flat leaf parsley
5gm
Mint
5gm
basil
100ml
Vinaigrette (recipe beow or use a pre-prepared creamy dressing)
METHOD
Bring
vegetable stock to a rolling boil and add the pearl barley. Cover and gently
simmer until the stock is absorbed and barley is tender approximately 20
minutes. Place
on a tray and chill.
Mix
asparagus, goat’s cheese and lightly torn herbs with the barley, vinaigrette
and a little salt and pepper.
Serve
chilled
Pea Puree
250gm
frozen Peas
75gm Shallot(peeled and diced)
5gm Garlic (crushed)
100ml Olive oil
5gm fresh Thyme
15gm fresh Mint (stalks & all)
250ml Chicken stock
Sea
salt
Black
pepper
sugar
METHOD
Sauté
together Oil, Shallot, Garlic & Thyme until shallot are tender. Next
Add stock and reduce by ½. Remove
from the heat and add frozen peas, mint and a little seasoning. Puree
very well & season to taste with back pepper, salt and sugar.
To Serve
1
bunch pea tendrils/leaves dressed with citrus olive oil
A
little fresh milled black pepper
NZ
flaked sea salt
Serve with Three Boys Digital IPA
Vinaigrette
200ml
white wine vinegar
50gm
onion diced
90gm
Dijon mustard
70gm
sugar
1tspn salt
A
little fresh milled black pepper
600ml
canola oil
100ml
olive oil
Method
Heat
Vinegar, onion, mustard, sugar & seasoning together in a non reactive pot
& gently simmer for 5-10 minutes making sure not to stick to the bottom of
the pot. While
still hot place the vinegar & onion mixture into a liquidizer and gradually
add oils while blitzing. The mixture should be emulsified and velvety.