WINE XXXXXXXX TIME
Relish the moment Spring clean your home menus with a beautiful new braised ham hock starter from the team at Chadwicks Inn Maltby Celebrate the new season with a flavour-packed ham hock pressing, served with a punchy pineapple relish, soft boiled quail’s egg and pease pudding. Chadwicks’ head chef, Steve Lawford talks us through the dish, while expert sommelier, Lee Tolley takes us on a beauty of a Burgundy wine journey.
French fancy >> Bouchard Père & Fils: Dating back to 1731, Bouchard Père & Fils is one of the oldest and most famous estates in Burgundy. Its wines have medicated kings and inspired emperors! With that much quality, we’ve picked out three of the best…
Braised ham hock pressing, pineapple relish, soft boiled quail’s egg & pease pudding >> Serves up to 10
Ingredients 4 x ham hocks 150g x liliput capers 4tbsp x wholegrain mustard 100g x flat leaf parsley 8 x bronze leaf gelatine sheets 1 x pineapple 1 x red pepper 1 x punnet quail’s eggs 250g x yellow split peas 4 x shallots 100g x unsalted butter 3 x cloves garlic Mixed spice Mustard seeds White wine vinegar Sugar Pressing Place ham hocks in a large pan. Add some chopped onion, carrot and celery. Cover with water and slowly simmer for 3-4 hours until the ham falls off the bone. Remove ham, reserving the liquid and then pick off the bone. Bring 700ml of cooking liquid to the boil and dissolve the gelatine in it. In a large bowl add the ham, chopped parsley,
‘La Vignée’ Bourgogne, 2017 capers and wholegrain mustard. Pour over the stock and gently mix. Carefully place into a terrine mould lined with clingfilm and press overnight in the fridge to set. Pineapple relish Remove skin from the pineapple. Dice the pineapple flesh and red pepper as small as possible. Place in a pan and add the mixed spice, mustard seeds, white wine vinegar and sugar. Slowly cook until the liquid has evaporated. Cool in the fridge. Pease pudding In a pan, add the yellow split peas, butter, garlic, shallots and about 1 litre of stock. Slowly simmer until peas are soft. Blitz in a food processor and pass through a sieve. Cool in the fridge.
(100% Pinot Noir) 12.5% ABV
Using Bouchard’s strict quality criteria, grapes have been carefully selected from their growers, giving this young wine fresh, fruit flavours, yet with 10-15% of the wine spending 9-10 months in oak, there is a subtle savoury note.
Nuits-St-Georges, 2015 (100% Pinot Noir) 13% ABV
Nuits-Saint-Georges is said to be the wine prescribed for Louis XIV by his doctors. With berry fruit and clove spices, this wine is well-rounded and balanced with enough structure to be put away for a few years and only get better. A medicine I would definitely prescribe!
Gevrey-Chambertin, 2016 Quail’s egg Fill a pan with water, add about 100ml of white wine vinegar and bring to the boil. Add the eggs for two minutes and 20 seconds. Remove eggs, cool in iced water then carefully peel. To serve... Slice the terrine and arrange carefully on a plate with the other elements. Garnish with some nice mixed leaves and enjoy.
(100% Pinot Noir) 13.5% ABV
Gevrey-Chambertin is the most famous of red Burgundy areas and is said to have been Napoleon’s favourite, so much so that he made his men salute the vines when passing. A full-bodied wine with great fruit flavours and earthy notes. A world class wine. “Wine is inspiring and adds greatly to the joy of living” - Napoleon chadwicksinnmaltby.co.uk
Country pub with award winning dining Michelin Bib Gourmand | 2AA Rosettes chadwicksinnmaltby.co.uk
APR/MAY20
Chadwicks Inn Maltby, High Lane, Maltby, Middlesbrough, TS8 0BG | 01642 590300
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