Social Pantry's Ham Hock, Cheddar And Parsley Croquettes

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Social Pantry shares their ham hock croquettes canapé recipe. These little balls of amazingness are not just very on-trend at the moment they’re also delicious too. They will take some preparation and planning but are definitely worth it.

Stock Ingredients Serves: 8

1 large carrot diced
1 white onion diced
2 celery stalks
3 bay leaves
12 peppercorns
1 large ham hock (soaked overnight)
1 clove of garlic crushed
11g shallots chopped
Handful of chopped parsley
100g grated mature cheddar cheese
2 tablespoons wholegrain mustard
½ teaspoon cracked pepper

Coating Ingredients

40g plain flour
200g breadcrumbs
2 beaten eggs

Canapeware

Teppo Canape Skewers
Wooden Teppo Display

Method

Soak the ham hock in a bowl of water overnight in the fridge.
Remove ham hock and place into a large saucepan with the vegetables, peppercorns and bay leaves.
Slowly bring to the boil skimming away any froth. Simmer till tender – approximately 2-3 hours and then leave to cool.
When cold gently take off the skin and any fatty bits, then with your fingers pick the ham and pulse in a food processor until blitzed.
Add garlic, shallots, mustard, parsley, grated cheddar and cracked black pepper and blend until mix binds together.
Mould into approximately 8 inch cylinder rolls and roll into cling film.
Chill for 2 hours and then cut evenly into small croquettes.
Pass through flour, eggs and bread crumbs.
Deep fry until golden at 170 degrees.
Drain on paper towel
Serve on a skewer and place in a wooden canape display holder.