For the truffle mayonnaise:
For the chips:
Preheat oven to 150° C Fan
Take the ham and lightly score with the tip of a small knife all over. Next add the cinnamon, star anise and coriander seeds to a spice grinder or pestle and mortar, and grind to a course seasoning. Rub the spice mixture all over the ham. Place the ham in a roasting tray.
Next, in a small saucepan bring the port, honey and rice wine vinegar to a boil. Make sure the three liquids are well combined. Simmer for 1-2 minutes until you have a slightly thick consistency. Allow the liquid to cool for 10 minutes and then pour half the mixture over the ham, making sure to cover all the ham. Place the ham in your preheated oven for 20 minutes. After 20 minutes take the ham out of the oven and baste with the residual honey port glaze back over the ham and return to the oven for another 20 minutes.
Take the ham back out of the oven and pour over the remaining glaze. Then, around the outside of the ham place your pineapple rings and baste with the honey port glaze over the pineapple rings and ham and cook for a further 20 minutes. Take the ham and pineapple out of the oven and continue to baste with the thick honey and port glaze over your pineapple and ham and leave to rest.
For crisp chunky chips see below. Prepare the chips to the point where they are ready for their final fry, and fry just before serving the ham.
Take a large frying pan over a medium heat and add your duck fat. Once the duck fat is hot, carefully add your sage leaves and cook them until they start to go crisp. Now turn the heat down and crack your duck eggs into your sage-flavoured duck fat. Once the eggs are almost cooked, season them with sea salt and a couple of twists of cracked black pepper. Serve the fried duck eggs and sage onto a platter in the middle of the table.
For the onion rings, when you are 5-10 minutes away from serving, fry off your onion rings as per the recipe below.
This is a real showstopper of a center. Place your beautifully glazed ham in the middle of the table. Place your glazed pineapple rings all around the ham and then place your crisp onion rings ontop of your pineapple.
Season your chunky chips well with sea salt and serve in a bowl in the middle of the table.
The Mariners’ Rock Chips
First make your truffle mayonnaise. Take your thick mayonnaise and add the black truffle paste, Madeira, sherry vinegar and Cornish sea salt and mix together. This can made beforehand and chilled in the fridge in an airtight container for up to a week.
First make your chips. Peel the potatoes and cut into medium-sized Jenga-style pieces. Wash the chips in a bowl under the cold tap to remove any excess starch. Place the chips on a tea towel and pat them dry. Place a pan on the heat, or use a deep fat fryer, and heat the oil to 100°C using a food thermometer.
Carefully place the chips into the oil and cook the chips, keeping the fat at this temperature until the chips are soft. Test with a small knife or skewer. Lift the chips out of the pan carefully or lift up the fryer basket. Increase the heat of the oil to 190°C and fry the chips again until crisp and golden – this will take at least 5 minutes. Drain the crisp chips onto kitchen paper and season liberally with the fine salt then the Cornish sea salt.
Place the chips onto a platter and cover them in the grated cheeses – the heat of the chips will lightly melt the cheese. I personally love mine half-melted with some texture, rather than fully melted, but if you want your cheese fully melted then just pop them into a hot oven for a minute or so.
Serve your hot, crisp, golden cheesy chips with your chilled truffle mayonnaise, and dip away!
Onion Rings
To make your onion ring batter. Place a saucepan onto the stove with the vegetable oil and heat the oil to 180°C. Mix the flour, toasted onion seeds and salt in a bowl. Gradually add the soda water until the batter is the consistency of double cream. Slice your onions into 2cm thick rings and then separate the rings.
With the extra self-raising flour dust the onion ring and then dip into the batter, making sure the onion is totally covered. Very carefully place the onion rings, one by one, into the hot vegetable oil. Cook the onion rings until golden brown and crisp. Drain them onto kitchen roll and season with Cornish sea salt.
For the truffle mayonnaise:
For the chips:
Preheat oven to 150° C Fan
Take the ham and lightly score with the tip of a small knife all over. Next add the cinnamon, star anise and coriander seeds to a spice grinder or pestle and mortar, and grind to a course seasoning. Rub the spice mixture all over the ham. Place the ham in a roasting tray.
Next, in a small saucepan bring the port, honey and rice wine vinegar to a boil. Make sure the three liquids are well combined. Simmer for 1-2 minutes until you have a slightly thick consistency. Allow the liquid to cool for 10 minutes and then pour half the mixture over the ham, making sure to cover all the ham. Place the ham in your preheated oven for 20 minutes. After 20 minutes take the ham out of the oven and baste with the residual honey port glaze back over the ham and return to the oven for another 20 minutes.
Take the ham back out of the oven and pour over the remaining glaze. Then, around the outside of the ham place your pineapple rings and baste with the honey port glaze over the pineapple rings and ham and cook for a further 20 minutes. Take the ham and pineapple out of the oven and continue to baste with the thick honey and port glaze over your pineapple and ham and leave to rest.
For crisp chunky chips see below. Prepare the chips to the point where they are ready for their final fry, and fry just before serving the ham.
Take a large frying pan over a medium heat and add your duck fat. Once the duck fat is hot, carefully add your sage leaves and cook them until they start to go crisp. Now turn the heat down and crack your duck eggs into your sage-flavoured duck fat. Once the eggs are almost cooked, season them with sea salt and a couple of twists of cracked black pepper. Serve the fried duck eggs and sage onto a platter in the middle of the table.
For the onion rings, when you are 5-10 minutes away from serving, fry off your onion rings as per the recipe below.
This is a real showstopper of a center. Place your beautifully glazed ham in the middle of the table. Place your glazed pineapple rings all around the ham and then place your crisp onion rings ontop of your pineapple.
Season your chunky chips well with sea salt and serve in a bowl in the middle of the table.
The Mariners’ Rock Chips
First make your truffle mayonnaise. Take your thick mayonnaise and add the black truffle paste, Madeira, sherry vinegar and Cornish sea salt and mix together. This can made beforehand and chilled in the fridge in an airtight container for up to a week.
First make your chips. Peel the potatoes and cut into medium-sized Jenga-style pieces. Wash the chips in a bowl under the cold tap to remove any excess starch. Place the chips on a tea towel and pat them dry. Place a pan on the heat, or use a deep fat fryer, and heat the oil to 100°C using a food thermometer.
Carefully place the chips into the oil and cook the chips, keeping the fat at this temperature until the chips are soft. Test with a small knife or skewer. Lift the chips out of the pan carefully or lift up the fryer basket. Increase the heat of the oil to 190°C and fry the chips again until crisp and golden – this will take at least 5 minutes. Drain the crisp chips onto kitchen paper and season liberally with the fine salt then the Cornish sea salt.
Place the chips onto a platter and cover them in the grated cheeses – the heat of the chips will lightly melt the cheese. I personally love mine half-melted with some texture, rather than fully melted, but if you want your cheese fully melted then just pop them into a hot oven for a minute or so.
Serve your hot, crisp, golden cheesy chips with your chilled truffle mayonnaise, and dip away!
Onion Rings
To make your onion ring batter. Place a saucepan onto the stove with the vegetable oil and heat the oil to 180°C. Mix the flour, toasted onion seeds and salt in a bowl. Gradually add the soda water until the batter is the consistency of double cream. Slice your onions into 2cm thick rings and then separate the rings.
With the extra self-raising flour dust the onion ring and then dip into the batter, making sure the onion is totally covered. Very carefully place the onion rings, one by one, into the hot vegetable oil. Cook the onion rings until golden brown and crisp. Drain them onto kitchen roll and season with Cornish sea salt.
