There is ham, egg and chips, and then there is the Paris House Chef’s Table version of Ham, Egg & Chips. This doesn’t even come under the bracket ‘Posh Ham Egg and Chips’ – it takes it to a whole new level! If you fancy a go here are Phil’s step by step instructions.
- 3 Smoked ham hocks
- 2 Large carrots
- 1 Large onion
- 1 Stick of celery
- 1 Leek
- 2 Sprigs of thyme
- 1 Head of garlic
- 10 Pepper corns
- 25g Clarified butter
- 25g Duck fat
- 30g Dijon mustard
- Sherry vinegar
- 5g Mustard seeds (blanched)
- Parma ham
Soak the ham knuckles in cold running water for 4 hours to remove excess salt.
Put the knuckles into a large pan and bring to the boil.
Skim any impurities off, then add all of the aromates, bring back to the simmer.
Simmer gently for 2-3 hours until the bones pull away from the muscles.
Line a terrine mold with cling film and then slices of Parma ham, with at least 3 cm over hang on each side.
Remove from the heat and allow to cool in the liquid
Carefully remove the knuckles from the liquid, onto a tray.
Pick all the meat off the bones, removing as much of the fat as possible, try no to break the muscles up too much
Gently fold all the remaining ingredients together in a bowl, seasoning to taste with the sherry vinegar and pepper.
Fill the terrine mould to slightly above the top. Fold the Parma ham over the top to seal the mix in, followed by the cling film.
Press with a heavy weight in the fridge for at least 3 hours.
- 1 Pineapple
- 500g Water
- 500g Sugar
- 1/2 Red chilli
- 4 Lime leaves
- 10 Coriander seeds
- 2cm Ginger
- 1 Lemon grass
- 5g Coriander stalk
Cut the skin off the pineapple and slice into very thin discs (on a gravity slicer if available). Reserve a few disk for crisps
Bring all the remaining ingredients to the boil, remove from the heat and allow to infuse for 20 mins
Bring the stock back to the simmer then pour onto the prepared pineapple and allow to cool
- 6 Quails eggs
Bring a medium sized pan of water to the boil
Gently place the eggs into the boiling water and cook rapidly for 2mins and 25 secs
Remove from the water and plunge straight into ice water.
Allow to cool then peel the shells, being very careful not to break them.
4 Reserved disks of pineapple
Stamp the core of the pineapple out with a pastry cutter
Use a large cutter to make the disc as round as possible
Lay on to a non stick matt
Dry in a low oven at about 90c until crisp (6-10 hours)
Remove from the matt whilst still hot and allow to cool some where flat.
- Candied pineapple chunks
- Purple potato crisps (cooked at 150c until crispy….)
- bacon powder
Remove the terrine from its mould and tightly wrap it in cling film, being careful no to mis-shape it.
Cut a generous slice of terrine and cut into cubes, remove the cling film, put onto a plate and allow to come to room temperature.
Arrange all the remaining ingredients as artistically as you wish and serve immediately
Executive Chef Owner Phil Fanning
“Michelin Star Chef Phil Fanning is one of the bright young things in the British food scene, he began cooking at an early age and even made an appearance on Junior Masterchef as a finalist in 1997. His style is distinctly contemporary, without falling into the trap of being modern for the sake of being modern. He tempers his classical French roots with far-reaching ingredients and an eye for theatrical mischief. ” – Great British Chefs
The Restaurant – Paris House, Woburn Park, London Road, Woburn, Milton Keynes, MK17 9QP | 01525 290692 | www.parishouse.co.uk
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