Surf and Turf

Cider Braised Pork Belly / Scallops /  Black Pudding Bon Bon / Cauliflower Puree / Pea Puree / Fondant Potato / Crackling /  Chantenay Carrots / Apple Sauce / Red Wine Jus

This dish is the bestselling main on at The Swan Inn Currently

Scallops are highly sought after especially in a seaside restaurant, the price however is ever climbing.  To keep this dish at a level of affordability we’ve used some cheaper but equally delicious ingredients.

Pork Belly Braised in Cider

Whole slab of pork belly de boned and trimmed of skin (used to make crackling) simply seasoned with salt, pepper and a few pinches of fennel seed roasted in the oven for half an hour @ 200 degrees C, then braised in Cider for 2 hours @ 170 degrees C.

for storage its good to keep pork belly pressed and then chilled till firm so we wrap the whole thing in clingfilm place it between two heavy trays and then shove anything heavy you can find on top to press it whilst in the fridge.

when serving pan fry your belly to get it golden crispy then add a splash of cider or stock and reheat it through in the oven so it keeps that moisture and doesn’t dry out.

IMG_3805

Cauliflower Puree

So delicious when done right!

ingredients

  • 1 head cauliflower
  • 1 white onion
  • 300ml cream
  • 100ml water
  • 10 sage leaves finely chopped
  • 1/2 tsp salt /1/2 tsp pepper

method

  1. slice the onion thinly and put in a heavy bottomed pan with a good slug of vegetable oil and add the herbs salt and pepper. on a medium heat stir for a good 5 to 10 minutes until they start to caramelise and turn golden brown.
  2. at this stage simply chop up the cauliflower into thin slice (cooks quicker this way) and then add this to the pan and then add your cream and water and bring to the boil.
  3. simmer away then for about 20 minutes until the cauliflower is really soft and then take out about a third of the liquid, blitz everything in a blender until perfectly smooth adding a bit of the reserved liquid if needed for consistency you desire (if there are some lumps you cannot get rid of then pass the mixture through a sieve or chinoise).
  4. season to taste .

Scallops

Simply pan fry for a minute each side in a hot frying pan, toss a lump of butter in the pan and use a spoon to nap the butter over the scallops to seal in some really rich flavour. Add a squeeze of lemon juice and just rest in pan for another minute till you serve.

Fondant Potatoes

You can do these any shape or size you so desire, here they have ben cut into flat sided cubes.


ingredients

  • 3 Maris Piper Potatoes
  • 50g Unsalted Butter
  • 2 Cloves Garlic (crushed)
  • 300ml beef Stock
  • 4 sprigs of thyme
  • salt/pepper

method

  1. in a frying pan melt the butter on a high heat and put the potatoes in.
  2. try and crisp off the 2 largest sides of the potato to a beautiful golden brown colour and then toss in the garlic cloves, season well with salt and pepper and then add your stock.
  3. all this needs then is ten minutes in the oven, if your frying pan isn’t capable of going into the oven simply transfer everything to an oven dish or tray.
  4. cook for 10 minutes at 180 degrees C, to check they are done a small knife should slide nicely through the potato.

Pea Puree

Theres a knack to this one it really isn’t as simple as you would think to get a really vibrant puree that doesn’t lose its colour.

Ingredients:

  • 500g peas
  • 2tsp bicarb
  • water
  • 1.5 tsp salt
  • 20 Ice cubes to chill faster (helps keep colour)

Method:

  1. Place peas in a saucepan and just cover them with water by about a millimeter no more.
  2. Add half the bicarb and the salt to this and bring to the boil.
  3. Once boiling rapidly add the rest of the bicarb stir and bring off the heat straight away.
  4. The faster you do the next bit the better. Blitz the puree until smooth,  if to lumpy for your liking pass through a sieve or chinoise, try and make quite a thick puree if you’re going to add ice to it for storage because this will water it down slightly.

the bicarb and the ice for faster chilling are the keys in this recipe for keeping that vibrant green colour to the puree

for this dish i also add a squeeze of lemon juice to the puree when re heating for a bit of extra acidity to slice through the dish.

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