My Recipe from ITV’s Best Dish- The Chefs

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Ok, so I didn’t win but it was a great experience cooking in a studio (the old Top of the Pops studio at the BBC no less!). Here’s my recipe, I stand by the fact that you can’t beat Gary’s pork from Butts Farm just outside of Cirencester, if you haven’t already tried it pay them a visit!

Butts Farm Sandy & Black Pork

Onion & Honey Bear Puree, Cheltenham Beetroot, Watercress, Apple,

Hock & Smoked Eel Lasagne

Ingredients

  • 1 Short loin of Butts Farm Sandy & Black Pork
  • 1 Butts Farm Sandy & Black hock (this will be my prepared ingredient arriving cooked in cooking liquor)
  • 1 large White Onion
  • 1 bottle Cotswold Spring Brewery Honey Bear Wheat Beer
  • 2 Cheltenham Beetroot
  • 2 x 250g Netherend Unsalted Butter
  • 1 x Wow Micro Herbs Punnet – Watercress
  • 100ml Cotswold Gold Smoked Rapeseed Oil
  • 275g 00 Pasta Flour (Plus a little extra for rolling the pasta)
  • 4 large Free Range Eggs
  • 150ml Vegetable Oil for cooking
  • 50 ml Olive Oil
  • 4 large Banana Shallots
  • 1 Carrot
  • 1 bunch of Sage
  • 1 large Sprig of Thyme
  • 1 small Leek
  • 200ml Cotteswold Dairy Double Cream
  • 4 large leaves Cavalo Nero from Red Star Growers
  • 2 rashers Butts Farm Streaky Bacon
  • 1 pinch Vitamin C Powder
  • 2 cloves Garlic
  • Maldon Sea Salt for seasoning
  • Black peppercorns in pepper mill for seasoning
  • 1 lemon for seasoning
  • 100g Reggiano Parmesan
  • 10g Caster Sugar
  • 15g Wholegrain Mustard
  • 100g Skinned Smoked Eel Fillet from Flying Fish Seafood
  • 1 bunch Flat Leaf Parsley
  • 20ml White Wine
  • 1 Spartan Apple

 

 

Method:

  1. Pre-prepared Hock, 1 Ham Hock, 200ml chicken stock, 1 sprig sage, 1 crushed clove garlic, 1 carrot chopped, 1 stick celery, 2 banana shallots chopped, 5 black  peppercorns, 1 juniper berry, 1 star anise, place all the ingredients in a large vac pak bag and seal tightly, place in a waterbath at 85 degrees and cook for 24 hours until the hock is falling from the bone, place in a large ice bath for 1 hour to chill then rmove from bag and place into a clean bag and reseal, it is now ready to use as per recipe.
    1. Wrap the Cheltenham Beetroot in foil with 25g butter, sprig of thyme and bake at 160oc for 35-40 minutes
    2. Peel & slice onions. Place in a cold pan with 20 ml vegetable oil, 50g butter, 5g Maldon salt, 10g caster sugar, then place on the heat with a lid on for 20 mins stirring occasionally. Then remove lid and add 100ml honey bear and reduce until the liquid is almost evaporated then blitz in Thermomix at 80 degrees for 8 minutes, season and reserve until required
    3. Remove the skin from the pork loin and prepare the loin, roll it in cling film tightly, place in a Vac Pak bag and add a sprig of sage, ¼ clove garlic sliced & 50g butter, Seal and place in Water bath at 59oc for 40 minutes
    4. Take the removed pork skin and trim excessive fat, cut into thin long strips and season with table salt & pepper add a touch of vegetable oil. Place the strips in between 2 baking trays with greaseproof paper top and bottom, bake at 160 degrees for 20-30 minutes until crisp may take longer or require a temperature increase.
    5. Place 00 pasta flour, eggs & olive oil into the Thermomix and blitz at speed 6 for 10-20 seconds until crumb like, place in a bowl and bring dough together until smooth, wrap in Clingfilm and rest in fridge for 15-20 minutes. Put pan of water on at this point ready to blanch pasta.
    6. Place ½ tub of watercress & smoked rapeseed oil into the Thermomix and blitz with a pinch of Vitamin C powder to retain the colour, season with salt and pepper and pass through a fine sieve and place into a small squeezy bottle and place in fridge to be served later.
    7. Finely dice 2 banana shallots, ½ carrot, ½ leek & ½ clove garlic sweat it in a little vegetable oil, remove hock from cooking liquor and warm the liquor, pass and ass 200ml of the liquor to the vegetables, reduce by half and add 200 ml double cream and reduce by half again, pick the meat off the hock and add to cream reduction, dice smoked eel & Chop flat leaf parsley add to mix and leave to cool slightly.
    8. Remove pasta from fridge and run through a pasta machine down to setting 8 then cut into suitable size rounds 3 per portion and blanch in boiling water for 20-30 seconds to set the pasta and then refresh in ice water, pat dry and layer up in small copper pans with the hock mix, grate over the parmesan using the Microplain and place in over at 160oc for 10-12 minutes.

10.Unwrap beetroot and remove skin, cut each beetroot in half and place on a tray with a little butter, salt and pepper ready to be flashed through the oven just before serving.

11.Remove pork from the Waterbath and remove it from the bag, unwrap the cling film and pat dry, season with salt and pepper and place in hot pan to seal the outside, once sealed turn down the heat, add 50g butter, sprig of sage & ½ clove garlic and carry on colouring the pork in the butter basting as you go, remove from the pan after a couple of minutes and rest for 5-10 minutes before serving.

12.Slice streaky bacon, 1 banana shallot and sweat in a pan with a little vegetable oil, add 50g of butter, slice the Cavalo Nero and add it to the pan, add splash white wine and cover the pan with a lid, steam for 1-2 minutes then season with salt and pepper

13.Place beetroot in the oven to reheat, remove the lasagne and reheat the onion puree, carve the meat, slice the apple batons and then dress the dish, finish with watercress oil and serve.

 

 

The Pork will be placed on top of the Cavalo Nero on the left hand side of the plate, a swipe of the onion puree will be on the right hand side of the plate with the beetroot, watercress & apple arranged on top of that & the watercress and smoked rapeseed oil dressing will go around the whole dish. The lasagne will be served in individual small copper pans served on a small slate.

 

Best Pork Dish

Diver Caught Scallops with Pork Belly, Cumin Caramel and Orange, Carrot and Star Anise Puree Recipe

Jon Howe at Lumiere Restaurant in Cheltenham

 

The recipe which we are always asked for seemed a good way to start my new blog. So here it is; Diver Caught Scallops served with Crisp Butts Farm Pork Belly, Cumin Caramel and Orange, Carrot and Star Anise Puree.

This is a great dinner party dish it can be prepared in advance, takes only minutes to serve & looks amazing!

 

Cornish Hand dived Scallops

Crispy Pork Belly, Carrot, Orange & Anise Puree, Cumin Caramel

PREPARATION- THIS CAN ALL BE DONE IN ADVANCE

 

Scallops

You will need:

Scallops (preferably in their shells) -2 per portion

 

  • Open the shell- Insert a sharp knife & twist to prize the shell open.
  • Run the knife along the flat side of the shell to remove the muscle from half of the shell.
  • Using a spoon gently remove the scallop from the curved half of the shell.
  • Discard the shell
  • Carefully pull the muscle and thin membrane away from the scallop to reveal the delicate meat.
  • Remove the scallop row – purely for aesthetic reasons

Alternative Method

Ask your fishmonger to prepare the scallops for you!

 

  • Finally, rinse scallops in cold water, place on white kitchen paper to dry.

(My Tip: Coloured kitchen paper/cloth can transfer colour on to your scallops)

  • Store in an airtight container in the fridge until required.

 

Crispy Pork Belly

You will need:

200g  Pork Belly (Skinned & boned)

1 Star Anise

4 Juniper Berries

6 Peppercorns (Black & Pink)

1 tsp Cumin Seeds

1 tsp Salt (Maldon Salt if available)

50 ml Oil (Vegetable or Olive)

  • Preheat the oven to Gas Mark 4
  • Using a coffee grinder to powder the Star Anise, Juniper berries, Peppercorns & Cumin.
  • Rub the spice powder & salt all over the Pork Belly.
  • Drizzle the pork belly with oil
  • Place on a wire rack on a tray.
  • Place in the oven for 3 hours.
  • Remove from the oven, and allow to cool whilst being pressed between two trays
  • Once cooled cut the belly into squares about the same size as your scallops.
  • Store in an airtight container in the fridge until required

 

Carrot, Orange & Anise Puree

You will need:

6 Carrots (3 sliced & 3 Juiced)

50ml Orange Juice

1 Shallot (Chopped)

1 Garlic Clove (Chopped)

3 Star Anise (Powdered as before)

2 tsp Sugar

1 tsp Vitamin C Powder

50ml Cream

Salt & Pepper to taste

  • Preheat oven to Gas Mark 4
  • Add Vitamin C powder and sugar to the carrot juice- Stir.
  • To an oven proof pan add the carrot juice, sliced carrots, Orange Juice, powdered Star Anise, shallot & garlic
  • Bring to the boil on the stove
  • Cover with foil & place in the oven for 90 minutes
  • Remove from the oven, uncover and return to boil for a further 5 minutes
  • Place in a Thermomix- Speed 8 @ 70 oc for 8 minutes

(My Tip: Buy a Thermomix! It is the one gadget I could not live without, its so versatile you’ll never have to put it in the cupboard!)

  • Add the cream – Stir
  • Taste – Another top tip! Add salt & pepper as necessary
  • Mix again for 2 minutes, Speed 8 @ 70oc
  • Store in an airtight container in the fridge until required

 

If you don’t have a Thermomix a regular kitchen blender will do the job. You may find that the carrots need to be cooked for longer until they are very soft. Pass puree through a sieve to ensure it is as smooth as possible.

 

 

Cumin Caramel

You will need:

100g Sugar

10g Glucose Syrup

2 tsp Water

1 tsp Cumin (Powdered as before)

  • Preheat oven to Gas Mark 6
  • Place the sugar, glucose syrup and water into a pan and bring to the boil
  • Boil until the caramel reaches a golden brown colour.
  • Cover a baking tray in baking parchment
  • Pour the caramel onto the tray & sprinkle the cumin powder over the top
  • Leave to cool and set
  • Break caramel into pieces and place in the Thermomix – Full speed for 15 seconds. (Alternatively put it in a kitchen blender until powdered)
  • Recover the baking tray with baking parchment
  • Sieve a thin even layer of the powder onto the tray.
  • Place in the oven for 7 minutes until melted and golden.
  • Allow to cool.
  • Break into small pieces and store in an airtight container.

 

 

TO SERVE THE DISH

You will need:

2 Scallops per person

2 Pork Belly Squares person

Carrot, Orange & Anise Puree

Cumin Caramel Pieces

Baby Shoots

Serving Plates (Black if possible)

 

  • Place the amount of puree that you require into a pan & heat gently
  • Season scallops & belly with salt & pepper.
  • Into one smoking hot pan place the pork belly pieces, turn as required to heat through
  • Into a second smoking hot pan place the scallops topside down.
  • Leave the scallops for 90seconds
  • Turn scallops; add a knob of butter & a squeeze of lemon.
  • Cook for a further 30 seconds
  • Remove scallops and pork from the heat and drain
  • Place a strip of warm puree across the plate, then place alternating scallops and pork belly in a line.
  • Decorate with Cumin Caramel pieces and Baby shoots.