Ingredients
Ingredients For the brine600ml/1½ pints water
50g/2oz sea salt
50g/2oz brown sugar
2 tbsp sherry vinegar
2 juniper berries
pinch nutmeg
1 bay leaf
1 sprig fresh thyme
2 cloves
8 pigs' cheeks
1 tbsp olive oil
1 onion, finely chopped
1 carrot, peeled, finely chopped
½ stick celery, finely chopped
1 leek, finely sliced
3 cloves garlic, peeled, crushed
4 sprigs fresh thyme
10 coriander seeds
2 star anise
2 juniper berries
5 black peppercorns
5 white peppercorns
1 bay leaf
1 tsp ketjap manis (available from oriental supermarkets)
750ml/1 pint 7fl oz Madeira wine
600ml/1½pints chicken stock
1 x 4kg/8lb 13oz pork belly (with rib bones)
500g/1lb sea salt
500g/1lb caster sugar
1 tsp cayenne pepper
1 head garlic, cloves peeled and crushed
1 bunch fresh thyme
1 bunch fresh rosemary
5 litres/8 pints olive oil
20 Jersey cider apples, peeled, cored and thinly sliced on a mandoline
caster sugar, to sprinkle over apples
200ml/7fl oz stock syrup (made by dissolving sugar in an equal amount of simmering water)
1 cinnamon stick
6 quinces, finely chopped
6 Granny Smith apples, peeled, cored, finely chopped
lemon juice, to taste
8 fresh Jersey hand-caught scallops, in the shell
8 slices cured pancetta
drizzle olive oil
knob butter
lemon juice, to taste
pork belly skin (from above)
vegetable oil, for deep-frying
salt, to taste
900g/2lb Jersey Royal potatoes
pinch salt
1 tbsp Jersey butter
small bunch fresh mint stalks, finely chopped
1 bunch Jersey watercress, to garnish
professional vacuum pack machine
vacuum pack bags
Description
Recipe Uses 600ml/1½ Pints Water, 50g/2oz Sea Salt, 50g/2oz Brown Sugar, 2 Tbsp Sherry Vinegar, 2 Juniper Berries, Pinch Nutmeg, 1 Bay Leaf, 1 Sprig...
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter