Foodstyle Review Magazine

Hough croquettes 


If you are fussy about making a mess in your kitchen then this recipe is not for you. Any recipe that deals with egg washes and bread crumbs will end up messy. Nor is this a 15 minute meal. It is labour in tensive, but can be made in stages.

The meat
There are many names for the part of the pork leg just above the trotter – hock, shank, knuckle and hough (Scottish), and there are numerous national recipes for this inexpensive cut of meat.
This is quite a large pork cut, and usually roasted to take advantage of the skin/crackle.

However, for this croquette recipe we 'slow-cook' the hough in a beer flavoured stock with vegetables, until the meat falls off the bone (at least eight hours).

Use a slow cooker (low heat). Score the skin of the hough and cook it in a stock of beer (one small bottle - your choice), chunks of celery, onion, carrot, garlic, a bayleaf, a couple of field mushrooms, and a few black peppercorns. Top up with chicken or vegetable stock until the hough is almost covered. We cooked ours over night.

Let cool and, while warm, shred the meat from fatty skin and bone with a pair of tongs and a fork. You will be pleasantly surprised how much lean meat you end up with (see picture).
Strain the stock from the hot pot and reduce over a moderate heat until you have about a cup full of thick-ish sauce.  While the stock is reducing  – taste and season with a little soy or Kikkoman, balanced with an equal amount of honey (to create umami), and salt and pepper. 

Pour the reduced stock into the shredded cold pork and keep mixture chilled until you are ready to make your croquettes.

The mash
Cook four large, peeled Agria potatoes and then mash through a ricer while still hot. Season mixture well with salt and white pepper, two egg yolks and three tbsp of grated parmesan.
Add the chilled pork mixture to the mash and mix well. Form into a croquette shape of your choice. We used a cylinder mould to get the shape pictured (lightly oil the inside of the mould). Refrigerate until ready to cook.

Prepare the coating (the messy part). A bowl of flour, a bowl with two egg yolks mixed with half a cup of milk, and a bowl of bread crumbs (we used Panko). Lightly coat each croquette in flour; roll in egg yolk, then in bread crumbs. Do this twice to reduce the risk of the croquette bursting during cooking.

You can bake them in the oven, but best results (for colour) is to deep fry at 180 degrees in hot oil until golden brown.

Condiments
We served our hough croquettes with Greek yoghurt flavoured with fine gain French mustard; and Foodstyle's Simple Side Salad made up of:

Sliced baby tomatoes, small red onion rings: cucumber ribbons (crisped in ice water); and basil leaves – dress with a grain mustard vinaigrette (three parts oil, one part vinegar, and a tbsp of mustard).

Pantry-shopping check list
Pork hough (hock)
Small bottle of beer
Chicken or vegetable stock
Celery
Onion
Carrot
Garlic
Bayleaf
Field mushrooms
Back peppercorns
Soy sauce
Honey
Argria potatoes
Eggs
Parmesan
Flour
Milk
Breadcrumbs
Cooking oil
Greek yoghurt
French mustard
Baby tomatoes
Red onion
Cucumber
Basil leaves
Olive oil
Red wine vinegar
Grain mustard
.





Summer 2015

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