Pea and ham

Pea and ham

By
From
Marque
Serves
10 to 15
Photographer
Stuart Scott

A simple play on the perennial winter favourite with the added luxe of jamón ibérico in place of a smoked ham knuckle or butcher shop bacon bones. It is important to note that when referencing a kitsch classic the reinterpretation must be better than the original.

Ingredients

Method

  1. To make the ham jelly, soak 4 grams leaf gelatine in cold water until soft . Heat 500 millilitres clarified ham consommé. Squeeze the excess water from the gelatine and add to the consommé, then chill quickly in a shallow container. Refrigerate until required.
  2. To make the pea snow, bring 400 millilitres chicken stock to a simmer with 1 peeled and crushed clove of garlic and 1 fresh bay leaf and reduce by half. Pour into a blender with 250 grams sweet baby peas (frozen peas are fine and sometimes preferable for this) and purée until very smooth. Pass through a chinoise, season to taste with Murray River pink salt and freshly ground black pepper and freeze in a Pacojet beaker to at least –20°C. Churn in the Pacojet just prior to serving.
  3. To serve, put a small scoop of the ham jelly in each small dish or glass then top with 1 tablespoon of the pea snow. Serve immediately.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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