- Serves4
- CourseMain meal
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- PlusPotato cooking time
Ingredients
- 2 stick/s celery, thinly sliced
- 10 cornichons, thinly sliced, plus 2 tbsp their liquid
- 2 carrots, peeled and coarsely grated
- 160g red cabbage, finely shredded
- ½ x 20g pack chives, finely chopped
- ½ x 20g pack dill, finely chopped
- 1 tbsp extra virgin olive oil
- 120g natural cottage cheese
- 180g pack Cooks’ Ingredients Pulled Ham Hock
- 4 baked potatoes, to serve
Method
In a bowl, mix the celery with 1 tbsp pickling vinegar from the cornichon jar. Set aside. In another bowl, mix the cornichons, carrots, cabbage, and half the chopped herbs with another 1 tbsp pickling vinegar and the extra virgin olive oil. Mix well and season.
Mix the cottage cheese with the remaining chopped herbs and season to taste.
Warm a small frying pan over a medium-high heat, add the ham hock and dry fry it for 3-5 minutes until golden and crisp.
Split open the potatoes. Load them up with the herby cottage cheese and pickled celery, top with the crispy hot ham hock and serve with a generous portion of the slaw.
Cook’s tip
Cottage cheese can happily replace feta in lots of recipes. Just drain well, then season it with salt and use in tarts, grain dishes, or salads.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,677kJ/ 398kcals |
|---|---|
Fat | 8.2g |
Saturated Fat | 2.3g |
Carbohydrates | 54.6g |
Sugars | 9.7g |
Fibre | 10g |
Protein | 21.5g |
Salt | 1.5g |