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James Street Cookery School: Clams with sherry and garlic plus ham hock and green bean pappardelle

James Street Cookery School: Clams with sherry and garlic plus ham hock and green bean pappardelle

 

WITH the onset of the cold weather, this week’s recipes are two warming choices that will please the whole family.

The clams with sherry and garlic add a festive twist to a favourite seafood dish. With a big wedge of crusty bread to mop up the sauce, this will leave you pleasantly satisfied.

The ham hock and green bean pappardelle is a pleasing pasta dish. The accompanying DIY pasta should become a firm favourite in your household.

CLAMS WITH SHERRY AND GARLIC

(Serves four as a starter / lunch)

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4 tbsp olive oil

4 cloves garlic, crushed

1 pinch saffron

1 tbsp smoked paprika

150ml dry sherry

1 tin chopped tomatoes

2 tsp sherry vinegar

1kg fresh clams

1 bunch flat leaf parsley, stalk removed and chopped

Sea salt

Black pepper

Crusty bread (for serving)

Heat a lidded frying pan on a medium heat; add the oil, garlic and spices; gently cook for one minute. Add the sherry, tomatoes and vinegar. Season with salt and pepper. Increase the heat and allow to bubble for five minutes.

Wash the clams under running cold water, discarding any that are already open or do not close to the touch. Add to the pan. Put on the lid and cook for two to three minutes, shaking the pan from time to time. Check that all the clams have opened; discard any that have not. Taste and add seasoning if required.

Serve in the pan at the table, garnished with flat leaf parsley. Serve with crusty bread.

HAM HOCK AND GREEN BEAN PAPPARDELLE

To make your own pasta:

500g ‘00’ Flour

3 whole eggs

6 egg yolks

2 tsp olive oil

2 tsp milk

2g salt

Sieve flour and salt on to a clean surface. Mix all other ingredients in a bowl. Make a well in the middle of the flour and slowly knead in wet ingredients until smooth and pliable. Rest mixture in fridge for one hour. Roll out on a pasta machine until you reach number 2 setting. For pappardelle cut into one–inch strips lengthways. To cook, gently boil for 30 seconds, drain and serve.

For the ham hock:

Ham hock (uncooked)

1 stick of celery, chopped

1 carrot, chopped

1 onion, chopped

1 bay leaf

Sprig of Thyme

10 peppercorns

2 garlic cloves

For the pasta dish:

250g green beans, topped and tailed and sliced lengthways

6 tbsp olive oil

2 tbsp red wine vinegar

½ teaspoon grain mustard

½ teaspoon capers

1 tbsp shallot, finely chopped

1 tbsp parsley

salt

Place the ham in a pot of water and bring to the boil with celery, carrot, onion, bay leaf, thyme, peppercorns and garlic. Cover and reduce to a simmer for 90 minutes. Remove from water, cover in tin foil and leave to cool. Once at room temperature flake off the meat.

Blanch the green beans in boiling water and drain. Add to the combined olive oil, mustard and vinegar, the shallots, capers, parsley and 300g of the ham. Season and stir through your pasta.

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