Collier’s Welsh Rarebit on Ham Hock with Celeriac Remoulade and RocketRecipes
Collier’s Welsh Rarebit on Ham Hock with Celeriac Remoulade and Rocket
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- 1 Large ham hock slow cooked and the meat pressed into a suitable small loaf tin lined with cling film, allowed to cool and set under a small weight for a minimum of 8 hours.
For the Rarebit
- 38g Butter
- 38g Flour
- 100ml Milk
- 125ml Beer/Ale
- 225ml Beer/Ale reduced to almost a glaze
- 265g Grated Collier’s Cheddar
- ½ tablespoon of English Mustard
- Worcestershire sauce and Tabasco sauce to taste
- 1 egg yolk
- 1 small celeriac – Peeled, finely shredded and lightly salted
- 40g Grain mustard
- 100g Good quality mayonnaise
- 80g Mixed seasonal leaves including rocket
- 8 Slices of good Sourdough bread for grilling
- Melt the butter and add the flour to make a roux. Heat the 100ml of milk and 125ml together with the reduction of beer and bring it to a boil. Gently pour this onto the roux to make a thick sauce and cook gently for 5 minutes. Stir in the English mustard, and season with the Worcestershire Sauce and Tabasco.
- Remove from the heat and stir in the grated Collier’s Cheddar followed by the egg yolk. Pass through a fine sieve whilst hot and allow to cool. Slice the set ham hock into 8 equal thick pieces.
- Grill the sourdough. Spread equal amounts of the Rarebit over the top of each ham hock slice.
- Squeeze out any excess moisture from the celeriac and mix with the grain mustard & mayonnaise. Grill the rarebits under a grill until golden brown.
- Place on a plate with some rocket and seasonal leaves. Toast (grilled sourdough) and celeriac remoulade.
- Tip: Since the ham hock takes 8 hours to set this can be prepared a day in advance
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/