- 2 heads brined 24 hours
- sous vide, steamed 4 ½ hours 100 degrees
- 100g Dijon mustard
- 46g flat leaf parsley
- 75g shallot brunoise
- 100g gherkin brunoise
- 100g caper brunoise
- 100ml sherry vinegar
- 3 pucks of red wine sauce reduced
- Matelote sauce
- 8 large banana shallots
- half bunch thyme
- 1 head garlic crushed
- 6 white peppercorns
- ½ bay leaf cracked
- pinch rock salt
- ½ bottle port
- 1 bottle red wine
- 2 litre premium reduced beef stock
- skin, bones and trim from smoked eel
- reduce
- NB- Watercress oil, bramley apple puree
Paul Ainsworth's Pressed pig head fritter, onion, cox's orange pippin & smoked eel
Paul Ainsworth
8th February 2018
Paul Ainsworth's Pressed pig head fritter, onion, cox's orange pippin & smoked eel
This pressed pig head fritter, onion, cox's orange pippin & smoked eel recipe is served with a Matelote sauce. Chef Paul Ainsworth will be cooking this at The Staff Canteen Live at Hotelympia 2018.
Ingredients
Method
Balsamic/Red wine red onion
• Reduction of 500ml red wine, 500ml balsamic, 100g muscovado sugar down to 200ml
• Small to medium red onions peeled and cut across the ring.
• Salted 2 hours with fine salt
• Brushed with aged beef fat, into individual vac bags with 1 tspn reduction, 1 sprig thyme and rosemary, sliver of bay leaf
• Steamed 1 hour 45 at 100 degrees
• Torch cut face, brush with soy/honey, chopped chives
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