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J’AIME DECEMBER 2021

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F O O D & D R I N K<br />

A winter warmer<br />

MICHELIN-LISTED THE RED LION AT BRADLEY, NEAR STAFFORD, HAS RECENTLY<br />

REOPENED ITS KITCHEN WITH A BRAND NEW TEAM OF CHEFS AND AN EXCITING<br />

NEW MENU. HERE THEY SHARE ONE OF THEIR DELICIOUS DISHES<br />

Braised pork belly | pine nut paste | roasted beets |<br />

charred shallot | toasted grains | beer sauce<br />

INGREDIENTS<br />

Pork belly:<br />

1 side of pork belly, bones removed<br />

1 white onion, roughly chopped<br />

2 carrots, peeled and chopped<br />

5 cloves of garlic<br />

1 handful of thyme<br />

10 fennel seeds<br />

10 black peppercorns<br />

Water (to cover the belly pork)<br />

Pine nut paste:<br />

100g pine nuts<br />

300ml water<br />

Salt to season<br />

Roasted shallots and beets:<br />

10 red baby beets<br />

4 banana shallots<br />

1 handful of thyme<br />

Salt to season<br />

Toasted grains:<br />

1 tbsp oats<br />

1 tbsp pumpkin seeds<br />

1 tbsp fennel seeds<br />

1 tbsp honey<br />

1 tbsp Maldon sea salt<br />

1 tbsp sesame seeds<br />

Beer sauce:<br />

100ml ale of your choice (we use<br />

Banks’ Amber)<br />

100ml beef stock<br />

Place the pork into a deep tray lined with greaseproof paper. Add<br />

the remaining pork belly ingredients on top of the pork and cover<br />

with cold water. Add another piece of greaseproof paper on top<br />

of the pork belly, cover the tray with foil and put in the oven for<br />

four hours at 160°C.<br />

For the pine nut paste, toast the pine nuts in the oven until<br />

golden. Meanwhile, put 300ml water into a saucepan and bring<br />

to the boil. Add the toasted pine nuts and cook until they are soft,<br />

then place mixture into a food mixer and mix, adding extra water<br />

if the mixture is too thick, and season with salt.<br />

Add the beets and thyme into a saucepan and gently boil. Peel<br />

and cut the shallots into halves and add into the saucepan. Once<br />

both the beets and shallots are tender, transfer to the oven and<br />

roast for a few minutes until golden. Season with salt.<br />

For the toasted grains, combine all the ingredients in a bowl then<br />

place onto a tray and toast in the oven on 160°C until golden.<br />

Add the beer to a saucepan over a low heat and simmer, reducing<br />

the sauce to a quarter of the original volume. Then add the beef<br />

stock and continue to cook down to your desired consistency.<br />

38 www.jaimemagazine.com

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