• Gilles GB

Knuckle with lentils


The hock is located at the legs of the pig, either in the anterior part between the shoulder and the foot is in the lower part between the ham and the foot. The rear hock is more fleshy than the front hock.


Hock is a traditional bone-in pork dish popular in northern and eastern Europe. Habits also vary by country. In Germany, where it is called "Vordereisbein", it is usually poached before being cooked in beer with small vegetables. While in Austria, the Czech Republic and Southern Germany, the hock will instead be cooked in the oven.

The meat is sometimes marinated beforehand as in Austria with garlic and cumin. In France, it is often accompanied by sauerkraut, lentils or mashed potatoes. In Berlin, it is easily associated with pea puree. A little further from home, the hock is also used in Chinese cuisine where it is frequently caramelized in soy sauce.




As for the green lentil from Puy, it is a specialty of Puy-en-Velay. It has had an AOC (controlled designation of origin) since 1996, and a AOP (protected designation of origin) since 2008.





For 4 people, you will need: - 2 Knuckles of ham salted 500 g - 1 Carrot, - 1 yellow onion, - 1 bouquet garni, - 1 Clove of Garlic, - 1 tablespoon chopped parsley, - 300 g of Puy green lentils, - 50 g of Butter, - 1 tablespoon Lard, - 1.5 l of chicken broth, - Salt pepper.



- Desalt the ham knuckles under a stream of clear water (ask your butcher for the duration of desalting), - Peel the onion and carrot, cut into rings, - Melt the onion and carrot rings on low heat in a casserole dish with the lard and half the butter for about 10 minutes,

- Add the peeled and crushed garlic, - Pour the chicken broth, dip hams, bring slowly to a boil, - Skim, add the bouquet garni, salt and pepper, - Cover 3/4, cook over low heat 1h40, (if you have a probe, the heart of the ham should reach 70 ° C to 75 ° C), - 30 minutes before the end of cooking, add the lentils,




- Take the ham knuckles out of the broth and place them in the oven at 180 ° C for 15 minutes,








- Place the ham knuckles in a hot dish, add the rest of the butter to the lentils, sprinkle with chopped parsley.





And with what to accompany this ham with lentils ... Can be a Chénas Quartz 2016 from Dominique Piron or a Gaillac 2015 from Domaine Plageoles (the 2 wines at € 16 from the cellar).

See you soon for new items and I look forward to your feedback ;-)

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