RECI PES
Mulled Cranberry Ketchup
WHAT YOU NEED
• 1 bay leaf • 1 cinnamon stick • 1 vanilla pod • 250ml apple juice • 250ml red wine vinegar • 250g caster sugar • 100ml honey • Splash of brandy
• 1kg frozen or fresh cranberries • 2 apples • 1 orange – zest and juice
• Sprig of thyme • 1 star anise pod • 2 cloves • 5 pink peppercorns
To make, simply add all the ingredients to a pan and reduce until thick. Remove all the hard stuff and blend until smooth! HOW TO MAKE IT
and reduce by two thirds. The leftover smoked ham stock can be used for all sorts of goodness – use for a soup, or freeze for another day. 6. In a large bowl, mix the pulled smoked chicken, chopped parsley, pulled ham hock, chopped carrot and shiitake. Add the wholegrain mustard, cumin, a dash of truffle oil and Moroccan lemon paste. 7. Add enough of the reduced ham stock to make it moist, but not wet. 8. Line your favourite terrine tin, fill with your mix and cover with cling film. Put a weight on top to press it down. Just a piece of cardboard and a few tins of beans will do the trick! 9. Chill overnight and enjoy.
turn down to a simmer. It will take two to four hours for the hocks to cook, depending on size. When the meat falls from the bone, it’s ready. 2. While you wait, chop the parsley. Pick the chicken off the bone and pull into pieces. Add the parsley stalks to the hock pot. 3. Once the hocks are cooked, carefully lift out and allow to cool. You want to pick off all the meat while it’s still hot, but don’t burn yourself. Discard the bone, cartilage, skin and fat. 4. Strain off the remaining
stock and pass through a sieve, keeping the liquid.
Retain the carrots and shiitake mushrooms to roughly chop. 5. Put about a third of the stock back onto a rolling boil
CAMBSEDITION.CO.UK DECEMBER 2021 63
Powered by FlippingBook