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
Ingredients
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
thyme
parsley
peppercorns
Olive Oil
Method
Puree
Chop the cauliflower into chunks and put in thermomix. Pulse a few times to chop. Then add cream and butter. Cook at 100ºC 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.
Scallops
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.
Sauce
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.
Yum.....
Ingredients
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
thyme
parsley
peppercorns
Olive Oil
Method
Puree
Chop the cauliflower into chunks and put in thermomix. Pulse a few times to chop. Then add cream and butter. Cook at 100ºC 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.
Scallops
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.
Sauce
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.
Yum.....
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