- Brill
- florets of broccoli
- butter
- Roscoff onion
- butter
- thyme
- garlic
- chicken stock
- Cockles
- shallot
- thyme
- garlic
- white wine
- Cockle veloute.
- 4 shallot
- 4 clove garlic
- Thyme and bay
- 500 noilly prat
- 500 cockle stock
- 500 fish stock
- 300 cream
- salt and lemon juice
- a touch of milk and spoon of lecithin
- Panko breadcrumbs toasted in butter
- Pork skin
- rock salt
![Angela Hartnett](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2017/09/28/6878/1506600721.739459cce711b48c5.jpg)
Angela Hartnett
8th February 2016
Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs recipe below, as tried and tested by professional chefs - Why not give it a try? As part of The Staff Canteen Live - Skillery, Angela Hartnett will be creating the Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs for her demonstration at Hotelympia 2016 - supported by the Craft Guild of Chefs and in association with Westlands and Franke.
Ingredients
Method
Broccoli puree: the florets of broccoli boiled in salted water until super soft. Strain and blend with butter
Tender stem broccoli blanched to order
Roscoff onion halved diagonally. Lots of colour in pan, butter thyme and garlic, deglaze with chicken stock and roast in the oven. Cool. Separate the rings of onion
Cockles : sweat shallot thyme and garlic add white wine and cockles. Lid on and steam. Strain and save cockle stock
Sweat shallot thyme and garlic. Add noilly prat and reduce by half. Add cockle stock and fish stock and reduce by half. Add cream and simmer 5 minutes. Season with salt and lemon juice. Chill
In service reheat with a touch of milk and spoon of lecithin. Froth up to order with hand blender
Panko breadcrumbs toasted in butter
Pork skin. Remove excess fat from the back of the skin, score and run with rock salt. Roast at 160 until crispy. Cool and chop
Mix 50/50 toasted Panko and chopped crackling.
Assemble and serve the dish.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.