This recipe is intermediate
Ham Knuckle and Red Cabbage Nems with Balsamic Vinegar Caramel Sauce
Ingredients
Dry Marinade
Garnish Ingredients
Red Cabbage
Balsamic Vinegar Caramel
Preparation
In The Oven
- Preheat oven to 325°F (160°C).
- Liberally season ham knuckle on all sides. In a roasting pan, add aromatics and ham knuckle.
- Vigorously rub ham knuckle with ground spices and thyme.
- Cover and bake for 5 hours. Remove meat from oven and let cool.
- Deglaze meat juices in roasting pan over high heat by adding 1 cup (250 mL) water and scraping bottom of pan with a wooden spoon. Filter through a strainer to recover cooking juices. Using your hands, shred meat and set aside in a bowl with cooking juices.
Red Cabbage
- In a pot, bring water, vinegar, cabbage and sugar to a boil. Cover and cook cabbage over low heat for about 1 hour, stirring occasionally. Strain cabbage to recover cooking liquid and set aside.
Balsamic Vinegar Caramel
- In a pot, bring cabbage cooking liquid and shallots to a boil. Reduce until almost all the liquid has evaporated. Add balsamic vinegar and reduce by one third. Add olive oil and use a hand blender to puree until smooth and creamy.
Roll the Nems
- Trim the edges off each sheet of brick pastry to form squares. Cut each square in half to make two rectangles.
- Brush pastry rectangles with egg yolk.
- Place 2 tbsp. (30 mL) filling at the bottom of each rectangle.
- Fold sheet once over filling, then fold in sides and finish rolling. To preserve them, you can freeze the spring rolls before frying them.
- Preheat deep fryer to 375°F (190°C).
- Fry nems until golden and crispy, then remove with a skimmer and place on paper towel. Season with salt.
- Serve nems with balsamic vinegar caramel sauce.
Nutritional value (per nem)
- 166 calories
- 9 g of protein
- 5 g of fat
- 20 g of carbohydrates
- 1 g of fibre
- 6 g of sugar
- 439 mg of sodium
