100ml garlic infused olive oil
2 red chillies
2 good quality chorizo
Splash dry sherry
Slice the chillies and add to garlic oil. Slice chorizo and cherry tomatoes. Add to a pan on a high heat and flame with sherry until the alcohol has burned off. Add squeeze of lemon, add the chillies and garlic oil. Garnish with fresh coriander.
Serve with crusty bread
Ayrshire Pork Belly with Stornoway Black Pudding Mash, Beetroot Crisps and Sage Jus
2 mashing potatoes
100g Stornoway black pudding
25g unsalted butter
A few sage leaves
Handful of dried sage
Good quality ham stock
Half a glass of red wine
Half a lemon
Pork: Score the skin of the pork and salt it, dry off excess liquid, rub with dried sage, place skin side down in roasting tray on medium heat with plenty of olive oil. When skin is crisp, turn over, roast in oven for 45 minutes at 200C. Press pork belly with a weight until cool.
Mash: Peel potatoes and boil for 20 minutes, mash with unsalted butter. Add black pudding to mash and cook through in a pan for one to two minutes until black pudding turns dark.
Beetroot crisps: Peel and slice the beetroot thinly and allow to dry for two hours, dry with kitchen roll. Shallow fry for four minutes at 160C, dry off and salt them. Allow to cool.
Sage jus: Reduce red wine until a syrup, add 150ml of ham stock and two sage leaves, reduce again.
To serve: Spoon mash into the middle of plate, place pork belly on top, smother with jus and garnish with beetroot crisps.
Note: A sage jus is not essential here – you can add a red wine gravy or herb butter if you prefer
Sean Canning is head chef at Hamilton’s Bar and Kitchen, Stockbridge, 0131-226 4199, www.hamiltonsedinburgh.co.uk