Acklam Hall Recipe | Livingnorth.com

Confit Pork Belly, Scotch Egg, Apple & Pancetta VinAIgrette, Cavo Nero, Pomme Purée

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Confit Pork Belly & Scotch Egg
Serves: 
2

500g pork belly
100g table salt
2 litres duck fat
2 sprigs thyme
2 quail eggs
10g mixed herbs
5g chopped parsley
30g sausage meat
1 Granny Smith apple
50g diced pancetta
48g rape seed oil
40g vegetable oil
40g white wine vinegar
40g Dijon mustard
16g sugar
20g cavo nero

Acklam Hall share an elegant and warming winter recipe

Salt the pork belly for three hours, wash off, pat dry then add to a deep tray. Cover with duck fat and thyme, then cook at 100C for eight hours. Take out, then press overnight.

For the Scotch egg, mix together the herbs and sausage meat, cook the quail eggs for one minute and 30 seconds in boiling water, then put them into iced, heavily-vinegared water. Leave for half an hour to make them easier to peel. Then make your scotch egg, using 15g of sausage meat each then pané and chill.

For the dressing, mix together the oils, vinegar, mustard and sugar in a blender for one minute until emulsified. Roast off the diced pancetta, then add to the dressing. Dice half an apple then add to the dressing.

Bake two potatoes until cooked, then pass through a drum sieve, add butter and cream, and reduce until smooth. Season to taste.

Blanch the cavo nero for one minute in boiling water, then warm through with butter and season ready to plate.

www.acklamhall.co.uk

Published in: January 2019

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