2small smoked ham hocks or 1 large (about 400gm)1fresh bay leaf1thyme sprig1 eachcarrot, onion and celery stalk, coarsely choppedTo serve:coarsely chopped flat-leaf parsley and sageBarley ragoût300 gmpearl barley1 eachcarrot, onion and celery stalk, diced1thyme sprig1garlic clove, crushed375 ml (1½ cups)hot brown chicken stock25 gmbutter, coarsely chopped
Place ham hock in a large saucepan with bay, thyme and vegetables. Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours). Cool hock in liquid (1-2 hours), then pull meat from bone, coarsely shred (discard liquid, bone and skin) and set aside.
For barley ragoût, combine pearl barley, vegetables, thyme and garlic in a saucepan and cover completely with cold water. Bring to the boil over high heat, then reduce heat to low and simmer until barley is tender (20-30 minutes). Drain and return to pan (discard thyme). Stir through chicken stock and butter, add ham, scatter with parsley and sage, season to taste and serve hot.
This recipe is from the August 2010 issue of Australian
Off-dry European white such as a German riesling, Alsatian pinot gris or Loire Valley chenin blanc. Or for a red, go for a medium- to full-bodied aromatic syrah from the Northern Rhône Valley – a wine with a little spice and smoky gaminess.