For the Ham Hocks:
1. Boil whole ham hocks in a large pot for 2 to 3 hours or until cooked (bone comes out).
2. Remove ham from cooking liquid, leave to rest and cool in a bowl.
3. Turn up the heat of the liquid in the pot and reduce by half.
4. Once ham hocks are cool, shred with hands.
5. Add ladles of reduced liquid to bind and moisten shredded ham.
6. Place the ham in a cling film lined metal tray and cover with cling film. Place another tray on top to weight it down before refrigerating overnight to set.
7. Once ham hock is set, remove from fridge and cut into 2cm X 2cm cubes with a sharp knife.
8. Crumb the ham hocks by coating cubes in flour, whisked egg and then bread crumbs. Place on tray and refrigerate till needed.
For the Pea Purée:
1. Cook peas and place in a blender.
2. Heat chicken stock in a pot (always use hot stock for purées!)
3. Add chicken stock to the peas and blend slightly.
4. Add a drizzle of truffle oil, being careful not to overdo it as it is a strong flavour.
5. Blend again till smooth.
6. Season with salt and refrigerate till needed.
1. Heat oil for deep frying.
2. Deep fry crumbed ham hock till golden (about 4 minutes).
3. Remove from oil and drain on paper towel.
4. Heat pea purée and place in squeezie bottle.
5. For the quail egg, heat a teaspoon of oil in pan.
6. Remove the top of the quail egg with a small serrated knife. Pour into non-stick pan.
7. Cook for a few seconds till set and add a piece of butter. Cook until done with yolk still runny.
8. Remove from the pan and place on a piece of greased Clingfilm till needed.
1. Lightly dress your pea shoots with a touch of truffle oil and spread over the plates. Place 3 ham hock croquettes on each plate and top with a quail egg.
2. Add a squeeze of pea purée in the middle of the plate between the croquettes. Top with a quail egg and serve.