90 Minutes
480 Minutes
2-4 People
Ingredients
Carrot puree:
- 250g unsalted butter
- 8 carrots, peeled and chopped
Salt baked turnip:
- 1 baby turnip
- 1.5kg flour
- 300g salt
- chopped rosemary and thyme
- 750ml of water
Aubergine caviar:
- 1 aubergine
- salt
- chopped rosemary, thyme and garlic
- truffle vinegar
- salt and pepper to taste
- 1 baby turnip
- 1 carrot
- 1 baby carrot
Loin of Pork
Belly of Pork
Duck Fat
Prepare a brine mixture using:
- 400g salt
- 500g sugar
- 5l water
- 10 star anise
- 200g juniper berries.
Bring to boil and leave to cool
Method
Carrot puree
Cook the carrots in the butter until tender.
Blend, season and pass through a fine chinois
Salt baked turnip
Mix the flour, salt and chopped herbs together until a dough is formed
Wrap the baby turnip in the pastry and baked in the oven (180degC/fan 160degC) for 25-40 minutes
Remove from pastry, peel. Break down the turnip in a processor but not to a puree consistency. Keep it a little rough
Aubergine caviar
Split the aubergine in 2 length ways
Score the flesh and sprinkle with salt. Leave for an hour to draw out the moisture
Mix chopped rosemary thyme and garlic. Pour over the flesh. Cook until tender – 140degC for 40mins
Scrape out the flesh and blend. Cook it down further in a pot
Add truffle vinegar, salt and pepper to taste
Dice turnip and carrot to ½ centimetre and blanch until tender
Peel a baby carrot and blanch until tender
Loin of Pork
Roll in cling film until very tight and leave in fridge overnight.
Remove Clingfilm, sear in pan and cook for 7-8 minutes in oven.
Belly of Pork
Soak pork belly in brine for 4 hours
Remove and wash
Cook pork belly in duck fat for 8 hours at 150degC
Remove from fat and press with weight. Leave to chill.
Cut to desired size and sear in pan until crisp. Finish in oven.
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