This incredible dish by Chef Colin Fassnidge is best enjoyed with a cold glass of Matilda Bay Dirty Granny!
Roughly chop vegetables apart from the carrots, leave these whole for later.
In a large pot put smoked hocks, vegetables and aromats.
Cover with Matilda Bay Dirty Granny matured apple cider, bring to the boil and simmer until bone is easily removed. About 3 hrs.
Let hocks cool in stock before picking the meat off the bones.
Strain stock through fine strainer. Take 1 litre of stock and reduce to 250mls.
Finely chop cornichons and washed capers, roughly chop parsley and fold both through the hock meat.
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