Island Life Magazine Ltd October/November 2017 | Page 113

Food and drink
HAM HOCK & PEA
TRIFLE WITH A
BU T T E RY BAC O N BU T T Y
Recipe by The Bandstand, Sandown
Preparation time: 1 hr
Setting time: 2 hrs
Makes 4 - 8 portions
Ingredients
1 ham hock, shredded
25g gherkins, finely
chopped
25g capers, finely
chopped
25g parsley, finely
chopped
500g frozen peas
300 ml double cream
WHY DID YOU BECOME A CHEF?
Like most chefs start I washed up in a large hotel at 18. I fell in
love with the kitchen environment and the opportunities it gave.
WHAT IS YOUR FOOD HEAVEN?
Antipasti, fresh olives and a glass of good red wine, sitting in
the sun obviously!
WHAT IS YOUR IDEA OF FOOD HELL?
Kiwi fruit & raw celery.
WHAT’S GOING TO BE BIG IN THE FUTURE?
On the food side it’s all healthy eating, low sugar & low
carbs. Going forward in 2018 for The Bandstand will be the
rejuvenation of neighbouring buildings & surrounding areas.
This will encourage tourism & increase trade.
6 sheets of gelatin
4 slices of white bread
4 slices of smoked
bacon
50g butter for frying
Method
1. Combine 2/3 of the ham with
the gherkins, capers & parsley.
2. Put 2 sheets of gelatine in cold
water until soft then drain. Stir
2tbs of boiling water onto the
gelatine until dissolved.
3. Mix with the ham mixture, drain
excess liquid and divide into
each glass making sure to fill
1/3 of the way up. Put in fridge
for half an hour or until set.
4. Defrost peas. Soak two more
gelatin as before and when
soft drain & add 2tbs of boiling
water to dissolve.
5. Put the peas into the food
processor & blend with gelatine.
It should have a double cream
consistency. Once fully blended
pass through a fine sieve.
Remove glasses from fridge
& pour pea mixture leaving a
centimetre from the top. Place
back in fridge for another half
hour or until set.
6. Put the cream & the rest of
the ham into a pan. Bring to a
simmer for 2 minutes .
7. Take off the heat, soak the last
two gelatine leaves until soft,
drain & add to the warm cream.
Stir & pass through a sieve,
allow to cool on the side.
8. Once cooled & starting to
thicken pour on top of the
chilled pea & ham. Put in fridge
to chill, allow 2 hours or more.
9. When ready to serve ,cook
the bacon & place into bread
to make a sandwich. Trim off
crusts, cut into triangles, place
a knob of butter in frying pan
on a medium heat & fry until
golden brown on each side.
Allow 2 triangles for each trifle
Serve immediately.
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