Ham Hock Croquettes, Japanese Mayonnaise, Spicy Pineapple Chutney

Recipe by: George Calombaris

Serves: 14


For the ham hocks:

For the vegetable stock (to braise the ham hocks):

For the béchamel :

For pineapple chutney:

To assemble the croquettes:

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  1. Start by adding all the vegetable stock ingredients and ham hocks into a large pot
  2. Simmer on low heat for 3 hours or until the meat is completely falling off the bone
  3. When cooked allow the ham hocks to cool in the liquid to avoid the ham losing any moisture
  4. Shred the ham hock and put aside
For the béchamel
  1. Start by melting the butter in a medium size pot, once butter has melted stir in the flour
  2. Gradually stir in the warm milk and continue to whisk on heat to avoid the béchamel lumping.
  3. Add in the rest of the ingredients excluding the cheese (which will be added at the end when you are assembling the croquettes)
  4. Put béchamel aside to cool down
For pineapple chutney
  1. Split open the vanilla pod with a small knife and put the seeds into a saucepan (on no heat at this stage)
  2. Dice the pineapple into small cubes
  3. Add the remaining ingredients into the saucepan and cook on low heat for 1 hour or until the mix is cooked down to a chutney like consistency
To assemble the croquettes
  1. Once the béchamel has cooled down, in a large mixing bowl, mix together the béchamel, left over grated kefalograviera cheese, and shredded ham hock
  2. Spoon the croquette mixture into a large piping bag (mixture needs to be cold before it is piped)
  3. Line up some trays up with baking paper (trays that fit into your freezer)
  4. Pipe the croquette mixture onto the lined trays creating a cylinder shape (approximately the size of a two-dollar coin)
  5. Once mixture has been piped onto the trains, pop the trays into the freezer for three hours or until mixture is frozen
  6. Once the mixture is frozen, remove from the freezer and cut the frozen mixture into 5cm in length batons
  7. One by one start to crumb each baton, first into the flour, then beaten eggs and finishing with the Japanese bread crumb
  8. Once you have finished crumbing, gently place 3-4 croquettes into a large pot of hot canola oil at 180C and deep fry until they are cooked and golden brown in colour (should take approximately 2 minutes)
  9. Carefully remove from the oil once cooked, remove any excessive oil and season immediately with a touch of salt
  10. Serve the croquettes with Japanese mayonaisse and pineapple chutney – enjoy!

Notes: Makes 40 portions
Allow a total preparation and cooking time of 5 hours

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