Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette

Adapted by StarChefs.com
March 2014

INGREDIENTS:

Pickled Vegetables
(Yield: 3½ cups)
1 cup white wine vinegar
1 cup lightly packed mint leaves
½ cup sugar
½ teaspoon salt
6 Easter egg radishes, cut into ¼-inch slices, at an interesting angle
1 cup ½-inch yellow cauliflower florets
1 cup 1-inch x ¼-inch x ¼-inch strips peeled turnip
1 red Thai chile, sliced into thin rounds
Curry Vinaigrette
(Yield: 3 cups)
175 grams peeled and cubed sweet potato
½ cup sliced red onion
2 cloves garlic
1 tablespoon grapeseed oil
1 cup coconut milk
¼ cup rice wine vinegar
¼ cup water
2 tablespoons lemon juice
1 tablespoon curry powder
⅛ teaspoon sea salt
2 tablespoons finely chopped, tightly packed cilantro
1 teaspoon finely chopped, tightly packed mint
To Assemble and Serve
(Yield: 3 servings)
3 ounces cured ham, house-made or Edwards ham, thinly sliced
Assorted micro greens
conpoy preserved scallop)

METHOD:

Curry Vinaigrette:
Heat oven to 400ºF. On a baking sheet, toss together sweet potato, onion, garlic, and oil. Roast vegetables 20 minutes, until sweet potatoes are very tender. Remove from oven and cool for a few minutes. In a blender combine vegetables, coconut milk, vinegar, water, lemon juice, curry powder, and salt. Blend mixture on high for 2 minutes, until smooth. Pour mixture into a bowl and stir in fresh herbs. Cool completely.

For the Pickled Vegetables:
In a heavy saucepan, bring vinegar, mint, sugar, and salt to boil, stirring until sugar dissolves. Cool syrup completely. In a medium bowl container, combine radishes, cauliflower, turnips, and chile in medium bowl. Strain syrup over vegetables and hold at room temperature 2 hours. Cover and chill 24 hours. 

To Assemble and Serve:
Arrange 1 ounce ham on a rustic board or slate. Drizzle Curry Vinaigrette around the ham, garnish with Pickled Vegetables and micro greens. With a microplane, grate conpoy over ham.

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