Tuesday, June 16, 2015

Pork Belly, Scallops and Cauliflower Puree

I cooked this the other night when my wife was away.  She is not very keen on the three elements in this dish so I thought I'd cook it when she wasn't there...plus this way I got to eat it all!! I only cooked a small piece of pork but the recipe is for 4 people


1.2 kg pice of Pork Belly
16 scallops
1 1/2 heads of cauliflower
250 ml cream
100g butter
1 carrot
1 onion
3 cloves garlic
2 bottle of cider
chicken stock
1 bay leaf
Olive Oil


Chop the cauliflower into chunks and put in thermomix. Pulse a few times to chop. Then add cream and butter. Cook at 100ÂșC for 45min on speed on reverse. Once soft blend for 10 sec on speed 10. Add  salt and butter to taste. If you don't have a thermomix, cook the cauliflower in a saucepan on low heat for about 45min and puree in a blender.

Pork Belly
Heat oil in pressure cooker and add garlic, carrots, onion, bay leaf, thyme and peppercorns and cook for 10 minutes until soft. Add the pork, cider and stock until just covered. Close the pressure cooker, bring up to pressure and turn down to low to cook for 60 minutes.

Remove the pork, reserving the braising liquid and allow to cool a little then slice into 4 serves. Score the skin with a sharp knife and finish the pork in a frying pan skin side down to get the skin crisp and crackly.

In the same pan as the Pork is crisping in cook the scallops. Add some more oil of needed - some of the pork fat may have rendered out and this will be enough. Put the seasoned scallops in the pan and cook at high heat searing each side until golden.  Only about 2 minutes in total.

Strain the braising liquid and put in a saucepan and reduce down over a low heat. Strain again through muslin [or paper towel] in a strainer and continue to reduce. Season to taste and finish with knob of butter.

Pork belly after braising


Wednesday, June 10, 2015

Jerusalem - Yotam Ottolenghi & Sami Tamimi

I love this book... Ottolenghi's recipe's are amazing.  From the Roasted Cauliflower and Hazelnut Salad (with the most amazing use of spices matched with sweetness) to the stuffed Romano Peppers, this book could almost turn me vegetarian, except that the Chicken Sofrito and Lamb Shawarma recipe's are also amazing! Do yourself a favour and buy this one!

Tuesday, June 9, 2015

Roast Beef...with Best Ever Gravy

I cooked roast beef last week and thought I should share a few things I did which turned the meal into a real winner. Firstly choose a cut of beef. I used a fairly inexpensive topside cut and have to say the flavour it had was awesome. I usually cook eye fillet but this was better in lot of ways. I rubbed the beef with a mixture of dijon, fresh rosemary chopped finely and minced garlic, along with olive oil, salt and pepper. Roasted 1.5kg for about 1 hr 20min.

Sit the beef on roughly chopped onions, parsnip, celery, garlic cloves, carrots, mushrooms, rosemary stalks and olive oil. Put a little wine and water in the bottom of the pan to stop the juices from burning.  Check it every 20 minutes and add water if necessary.

Roasted pumpkin and carrots slowly with oil till crispy, Steamed peas and cauliflower. For the mashed potato, boil Cream Delight spuds till soft, pass through a ricer the put back in pan over heat and remove some more moisture.  Then add lots of butter an warm milk as well as salt and mix with a big wooden spoon.

Take beef out a rest and then squash the veg in the roasting pan with a masher over heat. Add a few spoons of flour and cook out. Add red wine and beef stock. and keep cooking a stirring and squashing all the flavour out of the veg. Add any juice from the resting meat. Strain the gravy.....Yum