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  • 07 Sep

    Ham Hough & Grain Mustard Pastilla - Recipe of Sept 2015

    Posted by Le Chardon d'Or

    ham hough & grain mustard pastilla

    Serves 4



    2 x ham hough

    2tbsp grain mustard

    1pkt feuille de brick

    ½ celeriac

    Mixed salad leaves

    1 sprig thyme

    1 bunch flat parsley

    1 tbsp flour

    4 tbsp mayonnaise


    1 sprig rosemary

    1 bunch curly parsley


    1 tbsp grain mustard


    1 head garlic



    2 x plum tomatoes



    Put ham hough in a pot, cover with cold water, add thyme, rosemary and garlic, bring to the boil then let simmer for 2-3 hours until cooked. Take out and let cool then take the meat off the bone. Pass the stock, keep to mix through the meat with the mustard and herbs. Put in a tray approx. 1cm deep so when it sets you can cut into even sized rectangles.

    Take feuille de brick, brush with flour and water mix – put half mix on top then put a layer on the other side. Put in fridge until needed.

    Peel celeriac. Using a mandolin cut into ten long strands like matchsticks. Mix with mayonnaise and grain mustard & season.

    Pick, wash and dry salad.

    Take tomatoes, core and cut on top of the tomato. Put into boiling salted water for about 10 seconds. Take out, put into iced salted water. When cold take out, peel tomato, cut into four, deseed. Put onto a paper towel to dry then cut evenly into nice dice.


    When dressing plate take ham, fry lightly getting nice golden colour both sides. Put celeriac mix in the middle of the plate. Place ham on top and salad around with the tomato.


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