It’s great experimenting with food and coming up with something new. As we returned to base after our last event on Friday we noticed as a couple of remaining hocks cooled down in their cooking liquid (Beer), it formed a fantastically tasty aspic. So with the remaining hock meat and some cooked carrot I made an hock in aspic a bit like the French classic “Ham and Parsley in Aspic” – added a bit of salt and lots of pepper – it could have been crap – you never know. But even I had to admit this is one of the best things I’ve tasted this year – served with a little mustard and cornichon – fantastic. I’m going to make this as an entree dish for the summer.
Pork Hock and Carrots in Aspic from the “Deli Truck”
Pork Hock and Carrots in Aspic from the “Deli Truck”
