Maple Ham Hock Pakoras

• 250g ham hock
• 2 cups chickpea flour
• 2-3 cups semi skimmed milk
• ¼ cup baking powder
• 1 lime, juiced and zested
• 1 carrot, grated
• 1 shallot, finely diced
• 1 ½ cups flat-leaf parsley, chopped
• 1tsp garam masala
• 1tsp onion seeds
• 1tsp curry powder
• ¼ cup pure maple syrup (preferably golden colour for its delicate flavour)
• 2-3 cups vegetable oil
• 1 large potato, peeled and diced
• 1 garlic clove, peeled
• Chicken or vegetable stock
• 2 egg yolks

To make the ham hock pakoras:

1. Prepare the pakora mix by combining the ham hock, chickpea flour, milk, baking powder, lime juice and zest, carrot, shallot, parsley, garam masala, curry powder and onion seeds. Refrigerate until required.
2. Heat a deep-fat fryer or pan with vegetable oil to 180°C and add a dollop of pakora to the oil. After 2-3 minutes or when the pakoras are golden and crispy remove them from the oil.
3. Drain well before serving with the garlic dip.

To make the garlic dip:

1. Add the peeled and diced potato and garlic to a small saucepan and pour in enough chicken or vegetable stock to just cover them. Bring to a gentle boil and cook until the potatoes are tender
2. Remove from the heat and once cooled add the mixture to a blender. Add the egg yolks and blitz on a low-medium speed.
3. Slowly, add the oil in a thin, steady stream to thicken and emulsify the mixture – it should resemble mayonnaise.
4. Add in the maple syrup and season to taste. If the mixture becomes too thick, add a dash of hot water.