Year: 2018

Pork belly and caviar

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This dish is a version of surf and turf which turned out extremely delicious and nicely balanced; it has fatty, juicy meat with a very crisp skin, smokiness from the fish, acid from the white currant, ozoney salinity from the caviar and earthiness from the potato. The herbs bring some freshness and zing. To get the perfect glass-like crispy skin I use a method adapted from Peking duck. Ingredients: (Serves 2) 500g pork belly with skin Caviar – as much as you can afford. This is baeri caviar which is very good but won’t require you to remortgage your house. Ratte potatoes – handful Smoked fish – this is smoked trout but mackerel would also work very well Mint – bunch Pea shoots – bunch Cream- dash White currants – punnet Olive oil Lemon balm oil (optional) See previous posts about how to make herb oils Equiptment : Sous vide / Blender/ Sieve Method: 1.  Prepare the pork belly. Having experimented quite a lot to get the perfect combination of crispy skin and juicy flesh with …

Braised shortrib with Roquefort

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This is an unrepentantly indulgent comfort food dish which balances melt-in-the-mouth beef with creamy, cheesy, potato and lightly sautéed mushrooms. The natural astringency in the reduction sauce from the braise plus the light vinaigrette on the mushrooms really lifts the dish and stops it being way too heavy. Roquefort loves beef but also brings a satisfying acidity which also helps balance the whole thing out. Ingredients: (Serves 2) 500g beef short ribs Marsala, a splash Onion, bay leaf for the braise Sherry, a dash 2 baking potatoes 100g Roquefort Double cream, to taste Mushrooms Herb oil (optional) Method: 1.  Get your braise on. The longer you cook this the more unctuous and delicious the end result. And because it’s a very low oven you can let it cook on its own all day whilst you do something else. In a heavy le creuset-style casserole dish/Dutch oven heat a tablespoon of oil until it’s smoking then add the ribs. Brown on all sides very well. Now throw in a chopped onion and bay leaf, and let …