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TEMPTING: Guinea fowl and ham hock ballontine with pease pudding and scampi fritter.
TEMPTING: Guinea fowl and ham hock ballontine with pease pudding and scampi fritter.
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JAMES Mackenzie’s recipe for guinea fowl and ham hock ballontine with pease pudding and scampi fritter.

You will need

SERVES: Makes enough for 8 to 10.

Ingredients: 1 whole guinea fowl; 2 ham hocks; 1 whole white onion (peeled and cut in half); 2 carrots (peeled); peppercorns; 2 bay leaves; 2 sticks celery; 16 slices air-dried ham (Parma ham or similar); fresh flat-leaf parsley; fresh tarragon; 1 egg; 100ml double cream; 300g dyed yellow split peas; beer batter; 1 whole cooked langoustine per person; pea shoots.


Soak the yellow split peas in cold water for 24 hours. Remove the legs and the breast off the guinea fowl and place in the fridge. Place the ham hock in a large sauce pan with the celery, carrots, onion, peppercorns and bay leaves cover with cold water bring to the boil and skim off the scum that comes to the surface.

Simmer the ham hock for one hour; add the guinea fowl legs and continue to simmer until they and ham hock are just falling off the bone. Remove from the pan and leave to cool and drain on a tray.

Drain the soaked peas and place in the cooking liquor from the ham hock. Simmer these peas until soft then drain and reserve a little of the cooking liquor.

Blitz the peas in a food processor until smooth with a tblsp of rapeseed oil. If a little dry, add a drop of the liquor. Reserve in the fridge.

Pick the meat off the ham hock and the guinea fowl legs and place them in a mixing bowl.

Take the skinless breast meat from the guinea fowl and cut one into cubes and the other place in a food processor with a little seasoning, an egg white and blitz together, then pour in the cream until mixed – basically a mousse.

Scrape the mousse mix into the bowl with the rest of the meat and the chopped guinea fowl breast, add some chopped parsley and tarragon and bind together the mix. Chill in the fridge.

Take four slices of the air-dried ham and bake on a greased baking sheet in the oven until crispy.

Lay three lengths of cling film, about 50cm long, so they just overlap. Lay the sliced air-dried ham across the cling film, spoon the ham hock and guinea fowl mixture into the centre of the of the ham, carefully wrap the ham around the mix to form a large sausage and wrap up in the cling film and tie each end.

Place in a deep baking tray or a large sauce pan and cover with water and a lid. You can either cook it on the top of the stove or in the oven for about two hours.

When cooked, remove and leave in the fridge for at least six hours.

To serve, peel and remove the tails off the langoustines and pass through flour and the batter and deep fry until crispy.

Remove the ballontine from the cling film, slice about 2cm thick, place on the serving plate with the pease pudding, garnish with little pieces of the crispy ham and pea shoots and place a scampi fitter on each one.

Christine Austin recommends: Austrian wine Grüner Veltliner 2009 (Waitrose £10.49) has the aromatic fruit to accompany this complex dish, or try the red fruit and lightly spiced flavours of Wither Hills Pinot Noir 2009 from New Zealand (£9.99 on multibuy).