Junior sous chef Ryan Pothin has worked in food for the past 16 years, including a stint in Hampshire and London, and he even owned his own restaurant for over four years in Cala D’Or in Majorca, but flew back to England and settled in Essex due to family reasons. While working for the past year at The Roslin, Ryan has also found romance, with his girlfriend Emma working with him as one of the dessert chefs. Here Ryan shares his recipe for an impressive starter you can prepare in advance.
Get the taste
The Roslin Beach Hotel
Thorpe Esplanade
Thorpe Bay
SS1 3BG
01702 586375
www.roslinhotel.com
Ingredients
Serves 4
2 farm ducks (legs confit and breast roasted pink)
2 ham knuckles
1 large carrot
1 leek
3 sprigs of thyme
1 tsp of cumin seeds
8 peppercorns
3 cloves of garlic
2g of agar agar
1 Savoy cabbage
1 tbs of unsalted butter
Salt and cracked black pepper
Method
Place the hocks, carrot, celery, leek, thyme, peppercorns and cumin in a deep saucepan. Cover with water and bring to the boil. Allow to simmer for three hours or until the ham is cooked.
Remove the ham knuckle from the saucepan and then pass 1ltr of the remaining liquid into a separate saucepan. Bring the liquid to a boil then add the agar agar and stir vigorously.
Blanch the washed leaves of Savoy cabbage, then refresh and drain.
Layer a terrine mould with the hock, then confit duck leg and breast, then Savoy cabbage, while adding a little of the liquor with each layer.
Once complete, set aside in the fridge and leave to chill for 12 hours. You can then slice and serve to your guests with some fresh salad leaves and crusty bread.
