- 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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
