Home Grown Marina di Chioggia Squash, Pork Belly, Chicken and Pumpkin

Ryan and Liam Simpson-Trotman are back with this recipe for Home Grown Marina di Chioggia Squash, Pork Belly, Chicken and Pumpkin which delivers a fantastic umami hit packed with flavours and textures!

Ingredients

SQUASH

400g Marina di Chioggia
3 cloves Garlic
2 sprigs Rosemary
2 sprigs Thyme
400g Grapeseed Oil
10g Knorr Vegetable Bouillion Paste
10g Maldon Salt

PUMPKIN CRUMB

30g Toasted Pumkin Seeds
15g Pain d’epice dehyrated
20g Chicken Skin Crumb
2g Dried sage

HEN OF THE WOODS

30g Hen Of The Woods
5g Mushroom Raw
5ml Sherry vinegar
1 pinch Maldon Salt
5ml Cold Press Rapeseed Oil

GARNISH

20 pluches Marigold Leaf

PORK BELLY

4x60g Pork Belly Cooked
Pork belly brined for 72hrs and cooked for 36hrs
12 pieces Sliced Lardo (ultra thin)

TAMARIND

Tamarind Emulsion
1 400g seedless block Tamarind dried
To taste Maldon Salt
1.2 litre Cold Press Rapeseed Oil Lemon juice (fresh)
1 litre Water
Grapeseed oil to cook with

Method

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Squash

Cut the squash into your desired size, pop in a vac bag, mix all the other ingredients together in a food blender.

Add 30ml of the mix per vac pack bag, pop in a 90 ̊c water bath and cook for between 20-35 minutes.

You are looking for the squash to give a little when you press it. Chill and set aside to finish the dish. To finish BBQ then plate

Pumpkin Crumb

Chop finely all the ingriedients, and set aside

Hen of the Woods

Mix the raw mushrroms with all the ingriedients and leave to marinate

Pork Belly

Slice and BBQ (KONRO) from cold then heat in the oven

Tamarind

Soak the tamarind in water over heat in a pan, once dissolved pass the tamarind through a fine sieve and allow to cool. Add the tarmarind to the food blender and gradually add the rapeseed oil until emulified
Add lemon juice and salt to taste.