Smoky, fall-off-the-bone ham hock and rice is sweetened with a green pea puree made with the ham hock broth itself.
1.5kg smoked ham hock*
1 leek or onion, chopped
2 celery stalks, chopped
250g brown rice
400g peas, fresh or frozen
1 cup flat-leaf parsley leaves
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp grated parmesan
sea salt and pepper to taste
extra parmesan and black pepper to serve
*check the hock is gluten-free, if required
1. Heat the oven to 160C. Place ham hock, leek, celery and 1 tsp salt in a lidded heatproof casserole and cover with cold water. Bring to the boil on the stovetop, cover and place in the oven for 2 hours or until the meat is falling off the bone. Shred the ham into bite-size pieces, discarding bones and skin. Strain the stock, discarding vegetables.
2. To cook the rice, bring 500ml of the stock to the boil in a pan, add rice and return to the boil. Cover tightly, reduce heat to very low and cook for 45 minutes or until the rice is tender and has absorbed the stock.
3. In a separate saucepan, cook the peas in simmering salted water for 3 minutes if fresh, or 1 minute if frozen, then drain. Blend or whiz half a cup of peas with half a cup of parsley, olive oil, mustard, parmesan, sea salt, pepper and 200ml stock.
4. To serve, spoon the rice onto warm dinner plates, and top with green pea puree, ham and remaining peas. Scatter with parmesan and cracked black pepper and serve.