A happy
chef makes
happy diners!
HAM HOCK SERVED WITH NEW
POTATOES AND A CRISPY EGG
Luciano Da Silva brings Italian passion to his food at The Nothe Tavern.
And a few rays of sunshine to the kitchen as well…
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If you’re looking for the last drop of Weymouth sun, the hunt is over. The Nothe Tavern,
tucked away at the top of Nothe Gardens, gets the last golden rays of the day (clouds
permitting) making it the perfect place for a sundowner.
Don’t miss out on the food at the newly refurbished tavern though. Their new head
chef, Luciano Da Silva, is well known and loved locally for bringing some sunshine to the
kitchen, such is his enthusiasm for his food.
As part of the Feast Weymouth festival, The Nothe Tavern will have a competitively
priced set menu that includes all the freshest local produce, with autumnal classics like
roasted parsnip soup and the ham hock you see here, nestled next to new potatoes and
fresh garden peas. Vegetarian dishes are the kind to attract envious glances from
carnivores, like a butternut squash with creamy melted cheddar croquettes on a bed of
wilted spinach and parsley sauce.
Feast is all about trying something fresh and seasonal, exactly like this thoughtful twist
on a classic ham, egg and chips.
Ingredients Method
Serves 4
1 ham hock
1 carrot
1 celery stick
1 leek
10 peppercorns
2 bay leaf
2 sprigs of thyme
5L of water/ chicken stock
10 new potatoes
4 eggs beaten with 100ml of milk
200g of plain flour
200g breadcrumbs
4 eggs to be soft boiled
4tbs of maple syrup
baby herbs/ watercress to garnish
( optional )
1. Place the ham hock, carrot, celery, leek, peppercorns, bay leaves,
thyme and stock into a pot. Bring to the boil and skim any scum from
the top, then simmer for 2 to 3 hours until the meat is tender. Remove
it from the heat and allow to cool. Remove ham hock from the liquid,
remove outer fat and pick all the meat into nice chunks and set aside.
2. Cook the new potatoes in salted water until tender, drain and keep
them warm.
3. Add 4 eggs into a pan of boiling water for 6 minutes. Drain and
refresh under a tap of running cold water. Peel the eggs an