The Lord Strange
4 Leyland St, Prescot, L34 5QP | 0151 230 873 | @thelordstrange Launched in 2018, The Lord Strange pub has quickly built a reputation for excellence in Liverpool and the wider north west. The name The Lord Strange Bar and Restaurant was inspired by Prescot’s heritage and link to the Earls of Derby, who reside at Knowsley Hall. Lord Strange was the 5th Earl of Derby and maintained a group of actors named ‘Strange’s Men’ who performed around the country. Based in Prescot, a revitalised part of Merseyside which will soon be welcoming the “New Shakespeare North Playhouse,” the pub serves up a stylish selection of beer, wine and cocktails alongside a formidable menu, created by former winner of Head Chef (the Irish Masterchef) Harry Marquart. Here’s Harry’s exquisite Bacon & Cabbage – pig four ways – paired with our Weizen.
Bacon & Cabbage
Paired with a Krombacher Weizen Serves 2 Pork Cheek 1 tbsp vegetable/sunflower oil 2 pork cheeks (silver skin removed; ask your butcher to remove if you are unsure) ½ onion roughly chopped ½ celery stick roughly chopped ½ carrot roughly chopped 1 garlic clove squashed 200 ml Krombacher Dark 200 ml brown chicken or pork stock 1 bay leaf 4 sprigs of thyme Pork Belly 500 g piece of pork belly 750 ml chicken stock Pork Farce 300 g lean pork meat 120 g double cream 1 tbsp olive oil 30 g finely diced apple 30 g finely diced shallot 30 g finely diced smoked bacon 5 g chopped chives
6 | Krombacher Chef #Pairfection
Pork Cheek Put a small frying pan on a med-high heat, add the oil. Place the pork cheeks in away from you. Brown one side and then turn the cheeks. Add the onion, celery, carrot, garlic and cook for a minute to allow them to sweat. Add the Krombacher Dark and reduce by half. Add the chicken/pork stock, bay leaf and thyme and bring to a simmer. Reduce the heat and put a lid or some greaseproof & tinfoil on the pan and place into an oven at 140C for 2 hours. Allow to cool a bit before removing the cheeks and straining the cooking liquor. Reduce the cooking liquor until it is thick enough to glaze the cheeks. Add the cheeks back in and reserve until ready to plate up. Pork Belly Place the belly into a baking dish skin side up, add the chicken stock until the level of the liquid is just below the skin. Cover with greaseproof paper and then wrap in tin foil. Place into a preheated oven at 140C for 4 hours. Remove from oven and allow to cool slightly before unwrapping. Remove the belly from the cooking liquor and press between 2 flat trays in the fridge overnight. You may need to use a few tins to weight it down. Reserve the cooking liquid for the sauce. Pork Farce In a food processor add the pork meat and blend until smooth. Pass the pork puree through a fine sieve using a bowl scraper to push it through into a clean bowl. You need 100 g of passed puree. Place in the fridge for 30 minutes to chill. Meanwhile in a frying pan on a medium heat, add the oil followed by the bacon, shallot and apple. Sweat for a couple of minutes until some of the moisture has been removed. Place on a plate lined with kitchen paper to drain the fat and put in the fridge to chill. Take the puree from the fridge and add a pinch of salt. Next, using a plastic spatula, slowly add the double cream two tablespoons at a time, mixing after every addition. Add the chilled bacon, shallot and apple mix followed by the chives. Mix together and reserve in the fridge ready to wrap the pork loin.