Recipes: Strawberry soup | Pea Pannacotta | Pork cheek cromesquis

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These seasonal recipes are provided by Paul Gunning, head chef and proprietor of Purslane fine dining restaurant in Stockbridge.

Strawberry Soup (serves 8 people)

Strawberry Jus

750ml rose wine

100g sugar

8 whole black peppercorns

Bay leaf

Rosemary

Vanilla

4 strawberries

Simmer for 10 mins then add the halved strawberries and leave to cool

Vanilla ice cream

5 egg yolks

100g sugar

350ml cream

200ml milk

2 Vanilla Pods

Whisk yolks and sugar till pale

Simmer milk, cream and vanilla, then add to eggs

Cook gently till it coats the back of a spoon, pass and cool

Churn

Serve with some summer berries

Pea Pannacotta

Ingredients:

25g butter

125ml litre chicken stock

125g peeled and sliced shallots

250g frozen peas

4 leaves of gelatin

100ml double cream

Method

Sweat shallots in butter

Add stock and cream and bring to the boil

Add peas and cook through for two minutes

Season and blitz

Soak gelatin until soft, squeeze excess water out and add to the pea mix

Pour into moulds and then put into the fridge for four hours to set

To turn out, dip the moulds into warm water and gently ease the pannacotta out of the mould

Serve with a side salad and pickled vegetables

Pork cheek cromesquis with stornoway black pudding and apple sauce (serves 4)

300ml Oil approximately

4 pork chops

200gm piece of pork belly

5 carrots peeled and sliced

3 Granny Smith apples

150g Stornoway black pudding (sliced into 1cm slices and then in half so it looks like half moon shapes)

50gms watercress

3 radishes

100gms butter

200ml chicken stock

3 baking potatoes

Drizzle of olive oil

Salt and black pepper

Method

Peel and dice the potatoes then add to the pork belly after one hour of cooking

Pre heat the oven 140oC, Oil and season the skin and then slow roast the pork belly for two hours till tender

Cook the carrots in the chicken stock till thoroughly cooked then blend till smooth, season with salt and pepper

For the apple sauce, peel and dice the apples, place in a saucepan, cover and cook on a low heat till soft, and then chill.

In a hot pan sear the pork chops until a nice golden brown on both sides. Finish under the grill for four to five minutes until cooked, dependent on thickness of the chops

Grill the black pudding and cook for 2-3 mines, till cooked

To serve arrange the black pudding,pork belly and pork chop on a plate with the carrot purée, roast potatoes and apple sauce. Garnish with watercress and sliced radish.

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