Mead Glazed Specially Selected Pork Cheeks with white turnip, mead & barley recipe by chef Jamie Scott



Standard Supplier 18th January 2019

Mead Glazed Specially Selected Pork Cheeks with white turnip, mead & barley recipe by chef Jamie Scott

With a selection of delicious Specially Selected Pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to Specially Selected Pork recipes. Take a look at this Mead Glazed Specially Selected Pork Cheeks recipe with white turnip, mead & barley by chef Jamie Scott, The Newport Restaurant. Why not give it a try?


  • 10 Specially Selected Pork cheeks (sinew removed)
  • 100g carrots (diced)
  • 100g shallots (peeled and diced)
  • 100g celery (diced)
  • ½ head of garlic
  • 2 litres of brown chicken stock
  • 200ml mead
  • 200ml white wine
  • 1 tsp coriander seeds
  • 300g white turnip (peeled and diced)
  • 100ml cream
  • 100ml milk
  • 10 baby nave turnips
  • 250g turnip tops
  • 200g Pearl Barley


For the Specially Selected pork cheeks, in a roasting pan or casserole dish, heat 2 tbsp of oil. Fry the Specially Selected pork cheeks until golden remove from the dish and add the vegetables, fry until golden, add the spices then the alcohol, reduce until syrupy and add the Specially Selected pork cheeks back in, cover with the stock and cover with a lid or tin foil, braise at 140c for 1 ½ - 2 hours until tender.
Remove the Specially Selected pork cheeks, pass the stock through the chinois and reduce by 2/3rds add the cheeks back in and keep warm.
For the puree, in a sauce pan add the turnips cover with the milk and cream, cook until soft and blend until smooth.
For the barley, add double the water to barley and boil until very tender, soft and doubled in size, drain well, lay on a tray and dry in a dehydrator on medium heat overnight. The next day, heat 250ml vegetable oil to 190c and fry in batches until puffed, season and reserve.
Peel and trim the naves and cook in salted boiling water for 4-5 minutes until tender, add the turnip leaves for 1-2mins, drain and season.
To serve:
Spoon some puree on to the centre of the plate, arrange the Specially Selected pork cheeks around, naves & turnip leaves and finish with the puffed barley.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you