Eggs Benedict with Ham Hock Terrine and Hollandaise Sauce

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MasterChef Australia Masterclass 11 - Eggs Benedict
MasterChef Australia Masterclass 11 - Eggs Benedict
You're watching MasterChef Australia Masterclass 11 - Eggs Benedict Gary & George show how to make Eggs Benedict.

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Gary & George show how to make Eggs Benedict.
Air Date: 04 Jul 2010

Recipe by: Gary Mehigan

Ingredients

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Method

  1. For the terrine, place the ham hocks in base large stock pot. Add carrots, onions, celery, bay leaves and thyme then pour over the chicken stock to cover. Bring to boil over low heat and simmer for 21/2 hours or until the ham meat is falling off the bone, alternately cook slowly in low oven for 2-3 hours. Remove hocks from stock and allow hocks to cool slightly. Discard the skin and fat, then remove the meat from the bone while ham is still hot. Transfer the ham meat to a bowl. Strain the stock and use for another purpose.
  2. Mix butter and mustard together in a bowl until well combined. Add the butter mixture to the warm ham with the parsley. Season and gently toss mixture together until ham is well glazed with the butter mixture.
  3. Grease a 25cm x 8cm terrine mould terrine mould with non-stick spray and line with plastic wrap, then line the base and sides with prosciutto slices just overlapping each piece. Press the ham mix lightly into the terrine mould. Trim the edges of the prosciutto so that it overlaps evenly on the top of the terrine when folded over then cover with the overlapping plastic wrap. Cut a rectangular piece of polystyrene to fit the top of the terrine. Wrap the polystyrene in plastic wrap and place on top of the terrine. Place a weight, like brick or mortar on top. Refrigerate for 2 ½- 3 hours or overnight. Cut into pieces, drizzle the surface with a little oil and set aside to come to room temperature.
  4. For the white bean vinaigrette, mix all the ingredients together in a large bowl. Season with salt and pepper and set aside until ready to serve.
  5. For the reduction, combine all the ingredients in a frying pan, bring to boil then simmer gently until mixture has reduced by two-thirds.
  6. For the hollandaise, make the clarified butter by melting butter in the microwave, discarding impurities. Use at body temperature (37°C). Whisk yolks, 1-2 tablespoons of warm reduction and water in a bowl over a saucepan of boiling water, whisking constantly taking on and off heat to control the temperature as needed. Continue whisking and cooking until you can hold a ribbon of mixture onto itself in a bowl or until the egg mixture thickens. Turn off the boiling water and leave the bowl over the saucepan. Whisking constantly, slowly start trickling in enough clarified butter until the sauce thickens (it should be a little thicker than your desired consistency). Taste and adjust the seasoning, then add a squeeze of lemon juice. Pass through a sieve to remove the shallots and leave in a warm place covered in cling wrap until ready to serve.
  7. Line a ramekin with commercial grade cling wrap, coat with olive oil and season with a pinch of salt. Crack one egg into the ramekin; expel air by pinching close the wrap close to the egg white. Run your fingers up the wrap before tying into a knot as close to the egg as possible. Repeat for the remaining eggs. Drop the wrapped eggs into simmering water and allow to poach for 3-4 minutes for a soft egg yolk. Drop eggs into a bowl of iced water to arrest cooking if not serving immediately.
  8. Cut the brioche into 1cm thick slices. Remove the crusts and cut into rectangles. Fry the brioche croutons in a little of the clarified butter over medium heat until all sides are golden.
  9. To serve, place cubes of cut terrine and brioche on a plate. Drizzle with white bean vinaigrette. Remove the eggs from the saucepan, cut the knot with scissors and carefully remove the egg from the wrap, place on a piece of brioche. Top with a dollop of hollandaise, add parsley leaves and serve.
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