Place the pork belly in a heavy based pan with the onion, bay, leek and enough cider to cover the belly. Bring to boil and gently simmer for 2 hours.
Remove from pan whilst warm, press between two sheets of silicone paper and weight between two oven trays so it chills flat. Put in fridge overnight. Sieve the liquid, put back on the heat and reduce by two thirds to get a rich cider stock ready for the sauce.
To confit the pigs’ cheeks, put duck fat, a clove of bashed garlic, sprig of thyme and good pinch of salt in a small pan and slowly cook over very low heat for 1 hour then allow to cool in the duck fat.
Make the croquettes. Remove the pigs’ cheeks from the duck fat and mash in your hands whilst adding the black pudding. Add chopped parsley and zest of half a lemon, check seasoning and make into about 6- 8 croquettes.
Refrigerate and then dip in flour, egg and breadcrumbs. Just before serving deep fry at 160 degrees for 4 minutes.
Next, finish the sauce: bring the cider stock to the boil, add a tbsp of water to the arrowroot and then add the mixture to the cider stock and simmer for 10 minutes. Check seasoning. Just before serving, finely dice a peeled Granny Smith apple and add to the sauce. Reduce the sauce further if too thin, alternatively add a little cider if too thick.
To make the cauliflower puree: break the cauliflower in to pieces and add to a pan with the cream and milk. Bring to the boil with a pinch of salt and simmer until tender. Remove the cauliflower from heat and the milk and place in a blender. Add a little of the cream mixture with a pinch of salt to the blender and blend until you have a smooth and thick puree, set to one side until needed.
Shuck the scallops and remove the roes, wash and pat dry ready for sautéing
Take the pressed pork belly from the fridge, trim to square the edges and portion up. In a metal handled sauté pan, fry gently to colour all sides then place in pre-heated oven 230 degrees for 10 minutes turning once or twice to get the skin crispy. Once crispy, and after 10 minutes, remove and rest for 5 minutes
Bring a pan of water to the boil, add a good pinch of salt. Add the frozen petit pois and cook for two minutes until tender. Drain, add butter and bash with an end of a rolling pin, add ground black pepper and the chopped mint. Keep warm.
Place a small frying pan over a medium heat and add the butter. When the butter has melted sauté the scallop in foaming butter until golden brown and rest.
Deep fry the pigs’ cheek and black pudding croquettes for 4 minutes at 160 degrees.
To plate the dish: place the cauliflower puree on the plate, top with the rested scallop. Place crispy pork belly next to it and spoon on the bashed, minted peas. Top with the pigs’ cheek croquette. Spoon over the reduced cider and apple sauce.
Garnish with pea shoots and enjoy.
Place the pork belly in a heavy based pan with the onion, bay, leek and enough cider to cover the belly. Bring to boil and gently simmer for 2 hours.
Remove from pan whilst warm, press between two sheets of silicone paper and weight between two oven trays so it chills flat. Put in fridge overnight. Sieve the liquid, put back on the heat and reduce by two thirds to get a rich cider stock ready for the sauce.
To confit the pigs’ cheeks, put duck fat, a clove of bashed garlic, sprig of thyme and good pinch of salt in a small pan and slowly cook over very low heat for 1 hour then allow to cool in the duck fat.
Make the croquettes. Remove the pigs’ cheeks from the duck fat and mash in your hands whilst adding the black pudding. Add chopped parsley and zest of half a lemon, check seasoning and make into about 6- 8 croquettes.
Refrigerate and then dip in flour, egg and breadcrumbs. Just before serving deep fry at 160 degrees for 4 minutes.
Next, finish the sauce: bring the cider stock to the boil, add a tbsp of water to the arrowroot and then add the mixture to the cider stock and simmer for 10 minutes. Check seasoning. Just before serving, finely dice a peeled Granny Smith apple and add to the sauce. Reduce the sauce further if too thin, alternatively add a little cider if too thick.
To make the cauliflower puree: break the cauliflower in to pieces and add to a pan with the cream and milk. Bring to the boil with a pinch of salt and simmer until tender. Remove the cauliflower from heat and the milk and place in a blender. Add a little of the cream mixture with a pinch of salt to the blender and blend until you have a smooth and thick puree, set to one side until needed.
Shuck the scallops and remove the roes, wash and pat dry ready for sautéing
Take the pressed pork belly from the fridge, trim to square the edges and portion up. In a metal handled sauté pan, fry gently to colour all sides then place in pre-heated oven 230 degrees for 10 minutes turning once or twice to get the skin crispy. Once crispy, and after 10 minutes, remove and rest for 5 minutes
Bring a pan of water to the boil, add a good pinch of salt. Add the frozen petit pois and cook for two minutes until tender. Drain, add butter and bash with an end of a rolling pin, add ground black pepper and the chopped mint. Keep warm.
Place a small frying pan over a medium heat and add the butter. When the butter has melted sauté the scallop in foaming butter until golden brown and rest.
Deep fry the pigs’ cheek and black pudding croquettes for 4 minutes at 160 degrees.
To plate the dish: place the cauliflower puree on the plate, top with the rested scallop. Place crispy pork belly next to it and spoon on the bashed, minted peas. Top with the pigs’ cheek croquette. Spoon over the reduced cider and apple sauce.
Garnish with pea shoots and enjoy.
