Dinner: Roulade of Plaice Fillets Stuffed with Spinach and Crab Meat, Red Pepper Coulis, Potato Gnocchi and Saute Scallops.
Broccoli and Mangetout Hollandaise
Dessert: Chocolate Fondant with Amaretto Ice Cream
Slow-Cooked Belly Pork with a Fricassee of Chorizo, Artichokes and Chanterelles
2 kg belly pork2 liters chicken stock
300 g mirepoix
4 cloves garlic
5 sprigs thyme
1 star anise
FRICASSE
4 artichoke hearts, cooked
40 g unsalted butler
2 small shallot
1 clove garlic
10 chanterelle mushrooms, cleaned and trimmed
10 g chorizo
1 splash vegetable broth
salt and black pepper
Place the chopped vegetables, garlic, thyme and star anise in the bottom of a roasting tray. Put the belly pork on top of the vegetables and pour over the chicken stock. Cover the tray tightly in tin foil and place in a pre-heated oven at 160C for 5-6 hours or until you see that the pork is very soft and tender.
Place the pork on a rack and allow to cool. Reserve until later.
FRICASSE
Slice the shallots and cut the artichokes into small wedges. Peel and remove the soul from the garlic and cut into thin slices. Remove the outside skin from the chorizo and cut into a small dice or small pieces. Clean the chanterelle mushrooms well and cut into smaller pieces if they are large.
Melt half the butter in a frying pan and sweat the shallots and garlic until softened. Add the chorizo pieces and turn up the heat moving the pan all the time to avoid burning. When the chorizo is cooked add the artichoke hearts and mushrooms and continue to cook very quickly. Add a splash of vegetable stock and shake the remaining butter in to emulsify the fricassee.
Taste and season if required and serve with the pork belly.
FINISH
Cut the belly pork into 1 portion squares. Place on a baking tray lined with a silicone mat skin side down. Place in a preheated oven at 200°C for approximately 15 minutes until the pork is hot and the skin has gone a little crispy
To further crispen the crackling it can be removed from the pork and placed back in the oven whilst the pork is resting before serving.
Place the belly pork in the center of a plate and spoon fricasse and sauce all round.
Roulade of Plaice Fillets Stuffed with Spinach and Crab Meat, Red Pepper Coulis, Potato Gnocchi and Saute Scallops
PLAICE400 g plaice, cut in 4 skinned fillets
20 g spinach
30 g white crab meat
lemon juice
salt and black pepper
SCALLOPS
6 scallops, prepped
RED PEPPER COULIS
2 shallot, chopped
1 clove garlic, chopped
1 large red pepper, chopped
50 milliliters Noilly Prat (or other dry vermouth)
300 milliliters fish stock
unsalted butter
salt and black pepper
PIEDMONT POTATO GNOCCHI
500 g floury potatoes
100 g strong flour
salt
nutmeg
PLAICE
Remove the 2 fillets and skin from the plaice. Season the fish with a little salt and pepper. Place a layer or fresh spinach leaves and white crab meat on top of the first fillet and roll tightly and secure with a cocktail stick. Repeat with the second fish fillet.
When ready, place the fish roulades into a steamer and cook for 4 minutes or until just cooked in the middle. Squeeze a little lemon juice over the fish and serve immediately.
Note: if using large leaf spinach it maybe necessary to blanch the spinach leaves
SCALLOPS
Remove the scallops from the shell, trim the dark organs from the white muscle and orange coral with your fingers.
Avoid washing the scallops unless necessary. (Hand dived scallops will be much cleaner and you shouldn't need to wash them). Coat the scallops with a little corn oil.
Preheat a non stick-frying pan until it starts to smoke. Carefully place in the scallops and turn the heat down slightly. Cook for approximately 1 minute on each side so they are caramelized on both sides but undercooked in the middle. This is very important to avoid rubbery overcooked scallops.
Place on kitchen paper, season with salt, pepper and lemon juice and serve immediately.
RED PEPPER COULIS
Sweat the shallots and garlic in a little butter until softened but do not color. Add the red peppers and continue to cook until softened. Pour in the Noilly Prat and reduceto a glaze. Add the fish stock until it just covers the peppers. Bring to the boil and simmer for 10 minutes.
When all the ingredients are cooked and soft, place in a liquidizer and blend on full power until very smooth, then pass through a fine sieve
Bring to the boil and simmer. Whisk in little cubes of butter to emulsify the sauce, season with salt and pepper.
GNOCCHI
Cover the washed but unpeeled potatoes with cold water. Cover the pan and bring to the boil. Cook for about 20-25 minutes from boiling point or until a thin skewer inserted into a potato encounters no resistance . Drain, then return to the hot pan to further dry out the potatoes. Peel one potato at a time leaving the rest in the pan.
Push the potatoes through a sieve or potato ricer onto a work surface, then with your hands pat and shape the potatoes into a compact mound.
When the potatoes have cooled slightly, sieve the flour directly on top. Add a good pinch of salt and grated nutmeg. Start to knead and only add a little more flour if the mixture sticks to your hands or the board and doesn't form a dough. Some potatoes will absorb more but generally less flour is better.
When the dough feels both solid and compact cut it into 5-6 pieces. Flour your hands and the board and roll each piece into a cylindrical shape. Cut at regular intervals to form even sized pellets. Finish the gnocchi by rolling the pellets into a ball in the palm of your hand and pushing your thumb into the center to form a small indentation . This is designed to hold the sauce when they are cooked.
Bring a pan with several liters of salted water to the boil and drop in the gnocchi in small batches. When they float to the surface they are cooked.
Broccoli and Mangetout Hollandaise
1 small head broccoli, cut in florets
200 g mangetout
HOLLANDAISE SAUCE
250 g clarified butter
5 tablespoons white wine vinegar
4 egg yolk
pinch pepper
pinch sea salt
lemon juice
VEGETABLES
Blanch in boiling salted water for 2 minutes. Refresh in cold water.
HOLLANDAISE
Clarify the butter by melting it slowly to separate the oil from the buttermilk. Strain off the oil.
Boil the vinegar until it has almost disappeared . Add a tablespoon of water and allow to cool. Pour into a glass bowl and add the egg yolks.
Whisk the egg yolks and vinegar over a pan of simmering water until they double in volume. Do not cook too quickly or the eggs will scramble.
Stream in the clarified butter a little at a time and allow the sauce to emulsify. If it becomes a little thick then a splash of water may be added.
Add salt, pepper and lemon juice and taste. Pour over the vegetables and heat with a blowtorch or place under the grill for 15-30 seconds, until the hollandaise glazes the vegetables. Serve hot.
Chocolate Fondant with Amaretto Ice Cream
CHOCOLATE FONDANT210 g dark chocolate
210 g unsalted butter
5 eggs
5 egg yolk
130 g caster sugar
150 g flour
AMARETTO ICE CREAM
450 milliliters double (heavy) cream
150 milliliters milk
70 g caster (superfine) sugar
8 egg yolk
Amaretto, to taste
CHOCOLATE FONDANT
Lightly butter inside each ramekin and sprinkle with caster sugar and cocoa powder on the inside so they are well-coated (Alternatively line the ramekins with baking parchment paper).
Preheat the oven to 220C.
Melt the chocolate and butter in a bowl over a pan of barely simmering water until thickened and glossy.
Whisk the eggs, egg yolks and caster sugar in a bowl until pale and thickened. This can be done in a machine and normally lakes about 8 minutes.
Pour the melted chocolate over the egg mixture and sieve the flour on top.
Carefully fold the flour into the eggs until completely mixed. Do not rush this and stir too quickly.
Divide the mix between the ramekins leaving a little space at the top to allow them to rise a little. Bake on the top shelf of the oven for 11-14 minutes.
Pierce a hole in the top of the fondant: it should be a little underdone in the middle.
AMARETTO ICE CREAM
Warm the cream and milk in a heavy-based pan. Whisk the egg yolks and caster sugar together until pale. Pour the cream on to the egg yolks and stir gently.
Place in a clean heavy-based pan and cook gently until coating the back of a spoon (just before boiling)
Strain through a sieve and allow to cool. Add the amaretto and taste. Churn in an ice cream machine and chill until needed.
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