Gammon rillettes
This will make at least 30 delicious meals from a couple of gammon hocks: Under £8 for all the ingredients!
Ingredients:
A couple of gammon hocks.
A mix of vegetables, chopped (carrots, onion, celery, parsnip).
Herbs and seasoning (spoonful of black pepper corns, handfuls of fresh rosemary and thyme leaves)
Method:
Seal all in a bag and vacuum pack before placing in a sous vide water bath at 70C for 30 hours. Alternatively, seal in a roasting bag and cook in a very low oven until the centre of the meat reaches 70C – perhaps 6-12 hours depending on size).
Remove the skin, fat and bones to leave just the meat, vegetables and stock.
Shred some of the meat and pack into silicone muffin trays, topped with a little stock mixed with gelatine. Chill. (Served with homemade apple, date and walnut chutney plus a little salad garnish for a light supper/lunch or a starter)
Meanwhile, add soaked dried split peas to the stock and vegetables and simmer until the peas are soft. Whizz until smooth, adjust seasoning and top with small pieces of meat: pea and ham soup.
Freeze the remaining meat for more meals on other days.
Vary the gammon rillettes with chopped parsley, some soaked mustard seeds or both.