Ingredients 2 Kilo Piece Quality Pork Belly 8 Pigs Cheeks 1 kilo Potatoes Â˝ pint Beef Dripping 3 Apples 400g Spinach Â˝ pint Cider 4 Shallots 100g Thyme 200g Butter Cooking Oil 2 Bulbs Garlic Chopped 2 pint Chicken Stock 1 Carrot (chopped) 2 Sticks Celery (chopped) 1 Shallot (chopped) 200g Apple sauce Aged Balsamic Vinegar Sea Salt
ROAST PORK BELLY, BRAISED PIGS CHEEK, CONFIT POTATOES, APPLE, CIDER BRAISED SHALLOTS Method For the Pork Belly first preheat the oven to 150c Place the Pork Belly on a cooling rack and place on top of a suitable Roasting tray, Season with Sea Salt, Half the chopped Garlic and Thyme. Generously Spoon over some of the Cooking Oil Place in the preheated Oven for 2-3 hours or until the Meat pulls away with little resistance. For the Braised Pigs Cheeks trim away any excess fats, heat a Heavy base saucepan and add 3 tbsp of oil, gently saute the pigs cheeks until golden brown then add the butter, fry for a further 2 minutes until completely sealed. Add the diced vegetables and a small amount of garlic, cover with the Chicken Stock and simmer for 1 hour or until the cheeks are tender and the liquor has gone Sticky.
For the Confit Potatoes in a Saucepan add the Beef Dripping until it's all melted and has come to just under a simmer, using a parisienne scoop cut out 20 small Balls, Add to the Beef Dripping along with some Thyme and a little Garlic and Sea Salt, bring up to a simmer and cook until soft (around 15 minutes) For the Shallots, Add the Cider to a saucepan along with the remaining Butter, bring to a Simmer and add the Shallots, cook until Tender, Season with Sea Salt, To serve Cut the Pork Belly Into four Pieces and Drizzle over a little Balsamic Vinegar then replace back in the Oven, Take the Shallots & Potatoes from their Liquids and pat dry. Heat a Nonstick Pan, add a little oil and brown the Shallots and Potatoes until a golden colour, Place the Pork on warmed Plates and spoon round the Shallots and the Potatoes, Cook the Spinach in a little Butter and place at the side of the Pork, Pick out the Pork Cheeks and place on top of the Spinach, Spoon around some of the juices from the Cheeks.
CLASSIC STICKY TOFFEE PUDDING, CHAR- GRILLED PINEAPPLE, MUSCAVADO SAUCE, WHIPPED MASCARPONE Method Ingredients 3 eggs 4.5 oz Butter 8 oz Sugar 9oz pitted Dates 9floz water 1.5 tblsp Bicarbonate of soda 1 tsp Coffee Granules 1 Stick of Vanilla 8 oz Self Raising Flour
In a large electric mixing bowl add the eggs and Sugar and beat till they double in size. Fold in the Date mix trying not to knock out all the air in the mixture Fold in the Self Raising Flour to the mixture and pour into a grease proof lined Oven Tray or individual Moulds. Cover with Tin Foil and cook for 20 Minutes. Remove the Foil and cook for a further 20 minutes or until firm to the touch. For the Muscavado Sauce in a heavy Sauce Pan melt the sugar and add the butter, once all melted and starting to take on colour add the Cream, Bring to the boil and then turn down to a simmer for 3-4 minutes. To serve: portion the Sticky Toffee Pudding and gently warm in the Sauce for 2-3 minutes To Char Grill the Pineapple, You can use a griddle pan or a BBQ for this part, Simply brush with a little oil and place on a hot Griddle Pan to achieve a char Grilled effect. Arrange the Sticky Toffee Pudding on the four Plates, pour over the Sauce. Place a nice size scoop of the whipped mascarpone on top and garnish with the Pineapple
CITY LIFE & COUNTY LIVING
150g Dark Muscavado Sugar 50g Butter 100ml Double Cream 1 Baby Pineapple cut into quarters 400g Mascarpone Pre Heated oven to 155 degrees
For the Sticky Toffee Pudding: place the Dates, Vanilla, Coffee and Water in a Sauce Pan and bring to the Boil, Add the Bicarbonate of Soda and mix well, set to one side.
The East Midlands Premier Lifestyle Magazine