The winner of the Eat! festival’s cook-off competition The Trial Shift shows how to make his winning starter.
Gareth Kyle, from Gateshead, impressed diners and judges at Blackfriars Restaurant in Newcastle with his North Eastern themed three course menu to be crowned champion.
Northumbrian Ham Hock with Thyme Pease Pudding, Pea Puree and Pickled
For the ham hock
1 x 1kg smoked ham hock
2 fresh bay leaves
1 onion, quartered
For the pea purée
500g fresh peas, podded
fresh mint leaves
For the Pease Pudding
250g yellow split peas
50g Unsalted Butter
For the pickled shallot salad
3 shallots, peeled, finely sliced into rounds
50ml Cider vinegar
50ml White Wine wine
1 handful of pea shoots and baby watercress
Smoked Sea Salt
For the ham, place the ingredients into a large pot and cover the ham with
water. Bring the mixture to a simmer and cook for 3 hours , skimming off any
scum on the surface as it cooks.
Remove the ham hock from the mixture and set aside the cooking stock for the
Pease Pudding. Once cool, pull the meat from the ham hocks and set aside.
For the pea purée, cook the peas in salted boiling water for 5 minutes. Add
the mint halfway through. Drain.
Blend the peas in a food processor and season, to taste with smoked sea salt
and black pepper.
Pass the mixture through a sieve into a bowl and chill in the fridge.
For the pickled shallot salad, heat the shallots, vinegar, wine, sugar,
water and salt in a saucepan until boiling. Remove from the heat, set aside
to cool, then drain.
Mix the pickled shallots with the watercress and pea shoots in a bowl until
To make the Pease Pudding
Soak the yellow peas over night with enough water to cover and plenty of
Drain and cook in a saucepan with reserved stock from the Ham Hock for about
25 minutes or until soft.
Drain and blend in a food processor. Return to the pan and stir in 50g cold,
cubed butter and more thyme leaves on a low heat for 5 minutes.
Place some still warm ham Hock on a plate or wooden board.
Dress the plate with Pea Puree and a quenelle of pease pudding. Add the
shallot salad and a piece of toasted stottie bread.
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