Dilmah Seven Star TeaDilmah Seven Star Tea

SOUS VIDE PORK BELLY AND SCALLOPS

Food : Main Courses

SOUS VIDE PORK BELLY AND SCALLOPS

Ingredients

• 400g Pork Belly
• 5 Scallops*
• 10 Grapes
• 2 pnt Micro Sorrel
• 2 pnt Micro Arugula
*Pre-heat a saucepan to a very high heat. Lightly seal scallops for 40 seconds on each side until caramelised.Pork Brine
• 150g Honey
• 12 Bay Leaves
• 1 Bunch Rosemary
• 1 Bunch Flat-Leaf Parsley
• 65g Garlic Cloves, crushed, skin left on
• 20g Black Peppercorns
• 150g Salt
• 2Lt Water
• 150g Honey

Pork Belly Sous Vide

• 80g Pork Belly
• 40g Lard (fat)
Chorizo
• 100g Chorizo, diced (3cm x 3cm)

Cauliflower Puree

• ½ Head Cauliflower, stem and tough stalks trimmed.
• Florets, roughly chopped
• 125ml Milk
• 50ml Cream
• 1 Onion, diced fine
• 100g Butter
• 1 Bunch Thyme

Carrot Puree

• 2 Carrots
• 20g Olive Oil
• Salt
• Pepper

MethodPork Brine

  • Mix all ingredients together and pour liquid over Pork Belly for 24 hours. Take Pork Belly out of liquid and tap dry.
Pork Belly Sous Vide
  • Cut pork belly into portion sizes and place into vacuum sealed bags with lard then seal.
  • Cook pork belly in sous vide machine at 85°C for 9 hours.
Chorizo
  • Sear chorizo in hot pan with oil until golden in colour.
Cauliflower Puree
  • Sweat cauliflower with the mushrooms and onion in 100g butter in pan.
  • Add milk and cream and bring to a simmer. 
  • When the cauliflower has turned translucent (about 10 minutes), add the thyme leaves and then blend. Finally pass your mixture through a sieve.
Carrot Puree
  • Place the carrots on a grill plate or under the grill to burn the skin off.
  • When the skin is dark, place the carrots in a steamer and cook until tender.
  • Place the carrots in a blender, season with salt, pepper and the olive oil and blend to a very smooth puree. Expect the puree to be very dark.
 
 
 
 

Created by : Geoff Laws