Michael Notman-Watt from 64 Degrees, Brighton
Innovative, eclectic small-plate dining in a sleek, industrial-style space with an open kitchenTucked away in the Brighton Lanes, 64 Degrees is a small restaurant with an open kitchen by Great British Menu 2017 winner chef Michael Bremner, where their passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce.
Innovative, eclectic small-plate dining in a sleek, industrial-style space with an open kitchenTucked away in the Brighton Lanes, 64 Degrees is a small restaurant with an open kitchen by Great British Menu 2017 winner chef Michael Bremner, where their passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce.https://64degrees.co.uk/
2 large smoked ham hocks on the bone
3 bay leaves
5 sprigs rosemary
1 split red chilli
1 head garlic, cut in half horizontally
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
stems of 1 large bunch flat parsley (save the leaves for later)
source vegetables locally if possible, as great ones are grown in Sussex
400g picked kale
leaves of 1 large bunch flat parsley (use the stems in the ham broth)
1 clove of garlic (peeled)
20g dried chilli flakes
100ml vegetable oil
Red Pepper Jam
2 large red onions, thinly sliced
2 large red peppers, de-seeded and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 tbsp vegetable oil
1 tsp table salt
1 tsp smoked paprika
2 tbsp demerara sugar
4 tbsp sherry vinegar
Firstly, we’ll make our condiments, which can easily be done the day before and kept in the fridge until needed. It’s just important to remove it 1 hour before serving so that they are brought up to room temperature.
For the Chilli Oil
- Simply crush the garlic with a garlic crusher and mix with the dried chilli flakes in a small, heat proof bowl.
- In a pan, heat your oil up to approximately 180°c and pour over the chilli and garlic.
- Stir slightly to infuse and allow to cool before storing until needed.
For the Red Pepper Jam
- Put the red onions, red peppers and garlic in a medium pan together with the vegetable oil, salt and smoked paprika.
- Bring the pan up to a medium heat and sweat the vegetables until they are soft and sticky. This will take about 30 minutes, stirring every 5 minutes to make sure the mixture is not burning.
- Add in the sugar and vinegar, then turn the heat up slightly and continue to cook until all the liquid is cooked off (a further 5 minutes or so). Allow to cool, then store until needed.
For the Broth
- To remove some of the salt from the hams, in a large heavy based pan cover your ham hocks with cold water and put it on a high heat.
- Bring the pot up to the boil then drain the hams in a colander. Wash the ham hocks in cold water then put back in the pot and cover again with cold water together with the rest of the ingredients for the broth.
- Bring up to the boil once more then turn down to a simmer and cook for about 2 hours or until the bone can be easily pulled out.
- Remove the hams from the broth and allow to cool slightly before picking the meat from the bones, then discard the bones and excess fat.
- Strain the broth to remove the aromatics (i.e. the herbs and spices).
- Peel and dice all the root vegetables to roughly 3cm dice (don’t get a ruler out, they just need to be about the same size so they all cook at the same time!).
- Simmer the root vegetables in the strained broth until just cooked (about 20 minutes), then add the kale together with the ham meat and continue to simmer for a further 3 minutes.
- Remove from the heat, stir in the parsley leaves and serve with a dollop of the Red Pepper Jam and a drizzle of Chilli Oil.