J’AIME DECEMBER 2021

F O O D & D R I N K
A winter warmer
MICHELIN-LISTED THE RED LION AT BRADLEY, NEAR STAFFORD, HAS RECENTLY
REOPENED ITS KITCHEN WITH A BRAND NEW TEAM OF CHEFS AND AN EXCITING
NEW MENU. HERE THEY SHARE ONE OF THEIR DELICIOUS DISHES
Braised pork belly | pine nut paste | roasted beets |
charred shallot | toasted grains | beer sauce
INGREDIENTS
Pork belly:
1 side of pork belly, bones removed
1 white onion, roughly chopped
2 carrots, peeled and chopped
5 cloves of garlic
1 handful of thyme
10 fennel seeds
10 black peppercorns
Water (to cover the belly pork)
Pine nut paste:
100g pine nuts
300ml water
Salt to season
Roasted shallots and beets:
10 red baby beets
4 banana shallots
1 handful of thyme
Salt to season
Toasted grains:
1 tbsp oats
1 tbsp pumpkin seeds
1 tbsp fennel seeds
1 tbsp honey
1 tbsp Maldon sea salt
1 tbsp sesame seeds
Beer sauce:
100ml ale of your choice (we use
Banks’ Amber)
100ml beef stock
Place the pork into a deep tray lined with greaseproof paper. Add
the remaining pork belly ingredients on top of the pork and cover
with cold water. Add another piece of greaseproof paper on top
of the pork belly, cover the tray with foil and put in the oven for
four hours at 160°C.
For the pine nut paste, toast the pine nuts in the oven until
golden. Meanwhile, put 300ml water into a saucepan and bring
to the boil. Add the toasted pine nuts and cook until they are soft,
then place mixture into a food mixer and mix, adding extra water
if the mixture is too thick, and season with salt.
Add the beets and thyme into a saucepan and gently boil. Peel
and cut the shallots into halves and add into the saucepan. Once
both the beets and shallots are tender, transfer to the oven and
roast for a few minutes until golden. Season with salt.
For the toasted grains, combine all the ingredients in a bowl then
place onto a tray and toast in the oven on 160°C until golden.
Add the beer to a saucepan over a low heat and simmer, reducing
the sauce to a quarter of the original volume. Then add the beef
stock and continue to cook down to your desired consistency.
38 www.jaimemagazine.com