Can I Freeze Ham-Hock Bon-Bons?
Discussion
I've got a recipe for ham-hock bon-bons (basically slow cooked ham hock, pulled, mixed with mustard and spices, balled, pannéd, deep fried) which I'd like to try for Christmas as part of a starter. I was wondering if it's possible to make these well ahead, freeze them and reheat on the day? Or am I better to make a couple of days ahead pop them in the fridge and just fry them before serving?
I'd go with the fry on the day option by you can still freeze. Pre-fried and regenned through an oven is likely to result in slightly soggy or over cooked.
Make them up, panne and freeze. Then experiement with a couple, try frying from frozen at 160-170 so if defrosts and warms through properly. Use the colour as the guide, not time as this will vary according to how many you fry at a time.
I do this regularly with croquetas, arancini etc
Make them up, panne and freeze. Then experiement with a couple, try frying from frozen at 160-170 so if defrosts and warms through properly. Use the colour as the guide, not time as this will vary according to how many you fry at a time.
I do this regularly with croquetas, arancini etc
48k said:
Having a bit of a practice (just sat on some apple sauce for now, not bothering with the spiced apple compote and pea puree at the moment) but I have a follow up question - can you freeze / reheat crackling? 
You could cook the skin through so it renders down. Freeze it and then flash it so it goes all bubbly on the day. Crackling doesnt do well if its got wet. As suggested, you can freeze the dehydrated skin then on the day wither deep fry for 2-3 minutes or just into a preheated oven at 220 for 3-4 minutes.
This produces the pork equivalent to a quaver. I normally simmer the skin for 10-15 minutes, cool and strip most of the fat then cut into strips and dehydrate in the oven at 85C overnight.
You end up with what look like brown strips of plastic, these freeze indefinately an then can be turned into crackling on demand.
Problem is its not like tradional "crackling", its a very fine aerated version. Cutting long strips and spiraling round wooden skewers before frying gives you long corksrews of pork skin which is pretty but ultimately doesnt really taste of much.
(dehyrated and ready to freeze or fry)
This produces the pork equivalent to a quaver. I normally simmer the skin for 10-15 minutes, cool and strip most of the fat then cut into strips and dehydrate in the oven at 85C overnight.
You end up with what look like brown strips of plastic, these freeze indefinately an then can be turned into crackling on demand.
Problem is its not like tradional "crackling", its a very fine aerated version. Cutting long strips and spiraling round wooden skewers before frying gives you long corksrews of pork skin which is pretty but ultimately doesnt really taste of much.
(dehyrated and ready to freeze or fry)
Edited by 21TonyK on Thursday 8th December 14:54
48k said:
Update - a test bonbon in the fryer for 4.5 minutes at 160 looked like it had worked but there was still ice right in the centre,
Going to try leaving one out of the freezer for a couple of hours then frying it.
Personally I would either-Going to try leaving one out of the freezer for a couple of hours then frying it.
1. Leave them in the fridge overnight, then deep fry. Controlled defrosting is always better than leaving in a warm room. Just check they don’t go soggy.
2. Use a combination of deep frying and oven baking from frozen. Deep fry and finish them in the oven for a few mins to cook through.
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