Tenderloin and cheek of pork, langoustines and peas
Serves 4
Prep time: 30 mins
Cooking time: 1 hour
Ingredients
For the roast pork fillet
1 tenderloin/fillet of iberico pork
100g of thin sliced Parma ham
Sprig of thyme
Oil
Tbsp. unsalted putter
Preheat a waterbath to 62C
Roast pork fillet
1) Trim the pork fillet to a perfect cylinder, then pat dry and wrap in thin sliced ham and
place in vac pack bag with a sprig of thyme and vac air tight and cook in water bath at
62°c for 8-12 minutes until cooked through.
2) Remove from the bag and sear in a hot nonstick pan with oil and butter basting
constantly until golden brown.
3) Then remove from pan and leave to rest and cut into 4 portions to serve.
For the braised pig cheek
4 pig cheek oysters trimmed
½ Onion, roughly chopped
½ carrot, roughly chopped
½ stick celery, roughly chopped
½ head of garlic, roughly chopped
50ml light Soy Sauce
200ml Red wine
5 Cardamom pods
1 star anise
Tbsp. Chinese 5 spice
Tsp. ground Mace
Sprig of Thyme
Splash of Balsamic
500ml Beef Stock
Braised Pig cheek
1) Trim all sinew off the cheek oyster.
2) Roughly chop the onion, celery, garlic and carrot and heavily fry everything in a
pressure cooker until coloured.
3) Then add 50ml soy sauce, 200ml red wine, 5cardamon pods, 1 star anise, Tbsp
Chinese 5 spice and Tsp. of Mace, a sprig of thyme and a splash of Balsamic and
reduce quickly to a glaze.
4) Next, cover everything in the beef stock and cook under pressure until the meat is
tender for approx. 30-40 minutes.
5) After, remove the meat from the sauce, pass through a sieve and reduce the sauce
for 5 minutes until a thick glaze. keep sauce to dress plate.
For the roasted langoustines
4 extra-large live langoustines (Using tails only)
Oil
Squeeze of lemon
Roasted langoustines
1) Remove heads from langoustines, remove dirt pipes from tails using fish pliers and
blanch tails in boiling seasoned water for 5 seconds and then plunge into iced water.
2) Crack the belly bones of the tails and remove the shells and before serving roast the
tail meat in oil in hot nonstick pan until just cooked and then finish with squeeze of
lemon.
For the langoustine Sauce
500g roughly extra-large live langoustines (Use heads and claws from langoustines above
aswell)
½ Onion, roughly chopped fairly small
½ carrot, roughly chopped fairly small
½ stick celery, roughly chopped fairly small
½ head of garlic, roughly chopped fairly small
1 star anise
3 coriander seeds
3 white pepper corns
Tbsp. of tomato puree
1 tomato
Splash of Pernod
Splash of Brandy
Splash of Noily pratt
Sprig of tarragon
Knob of unsalted butter
Splash of double cream
Squeeze of lemon
Langoustine Sauce
1) In a robot coupe processor blitz the heads and claws from the langoustines until
evenly broken up and then roast this in a deep sauce pan until no liquid remains and
the bones begin to caramelize.
2) Remove the bones from pan and then chop the onion, celery, garlic and carrot and
add the 1 star anise, 3 coriander seeds and 3 white pepper corns and fry for two
minutes, add tbsp. of tomato puree and fry for 3 minutes.
3) Then chop 1 tomato and fry with everything else for 2 minutes and add the bones
back to the pan and mix in well, add a splash of Pernod, Brandy and Noily pratt then
burn off the alcohol using a blowtorch or lighter and then cover with water, add
sprig of tarragon and simmer for 45minutes.
4) Pass and reduce the stock by ¾ add a knob of butter and a splash of cream to
thicken, finish with a squeeze of lemon.
For the pea puree
½ kilo frozen peas
Salt
Pepper
Pinch of bicarbonate soda
100ml cooking liquor
Pea Puree
1) Boil a pan of water with light seasoning and a pinch of bicarbonate soda
2) Add peas and simmer until peas float, strain saving a little of the water back, blitz in
jug blender adding cooking liquor until smooth
3) Pass and season.
For the peas and broad beans with iberico ham
100g fresh peas
100g broad beans
Salt
Pepper
1 tbsp unsalted Butter
1 punnet of live uncut pea shoots to garnish
100g unsliced iberico ham
Peas and Broad Beans with Iberico Ham
1) Pod and blanch peas and broad beans in boiling seasoned water and then refresh in
iced water
2) Remove the inner membrane from the peas and broad beans.
3) Chop the ham into 5mm dice and fry in medium frying pan with the butter, add peas
and broad beans and reheat together.
4) Garnish with fresh cut pea shoots.
For the chorizo oil
100g Bath Pig Chorizo
Salt
Pepper
Extra virgin olive oil
Chorizo oil
1) Chop chorizo place in a cold pan, place over a low/medium heat for 10 minutes to
render out all natural fats season if required
Garnish
Pea shoots
To plate
1) To plate, put the purée In a pipet bottle, blob and drag a swoop onto the plate.
2) Then arrange the cheeks, loin and langostines over the swoop, fill gaps in with the
peas, fave ham fricasse pea shoots and dots of pea purée.
3) Dress the langoustines with the langostine sauce, the loin and cheeks with the cheek
sauce and the plate with chorizo oil