Maple Ham Hock Pakoras

• 250g ham hock
• 250g chickpea flour
• 300ml semi skimmed milk
• 10g baking powder
• 1 lime, juiced and zested
• 1 carrot, grated
• 1 shallot, finely diced
• 200g flat-leaf parsley, chopped
• 1 tsp garam masala
• 1 tsp onion seeds
• 1 tsp curry powder
• 50ml pure maple syrup (preferably golden colour for its delicate flavour)
• 300ml vegetable oil
• 1 large potato, peeled and diced
• 1 garlic clove, peeled
• Chicken or vegetable stock
• 2 egg yolks

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 180C and add a dollop of pakora to the oil. After 2-3 minutes when the pakoras are golden and crispy remove from the oil
3. Drain well before serving with garlic dip

To make the garlic dip:

1. To make the garlic dip, 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