Recipes

Confit Berkshire pork jowl, blood cake, agrodolce radicchio, celeriac puree, with quail egg

By Chef Paul Baker

Paul Baker

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Ingredients

Confit Jowl

  • 2 large pork jowls
  • 3L duck fat or EVOO

Salt mix

  • 500g Olsson’s table salt
  • 1 tablespoon peppercorns
  • 4 cloves
  • 1 sprig fresh thyme
  • 1 fresh chilli
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds

Celeriac Purée

  • 1 large celeriac cut into 2cm squares
  • 50g butter
  • 500ml milk
  • 200ml cream
  • 2 sprigs thyme
  • Olsson’s sea salt
  • White pepper

Agrodolce radicchio

  • 2 radicchio cored and leaves separated
  • 50ml olive oil
  • 200ml Lirah Cabernet vinegar
  • 85ml honey
  • 30g raisins
  • Pinch Olsson’s salt
  • Pinch pepper

Pigs blood cake

  • 2 fennel bulbs, finely diced
  • 6 cloves garlic, finely chopped
  • 100ml duck fat
  • ½ bunch each chopped sage, thyme, marjoram
  • 2 tablespoon smoked paprika
  • 1 tablespoon all spice
  • 1 teaspoon ground black pepper
  • 1.25L pig’s blood
  • 125g fine polenta
  • 375g pork back fat, diced

Method

  1. 1.
    Confit Jowl: Place all ingredients in robot coupe and blend till everything is incorporated. Salt pork jowls for 4-6 hours using salt mix recipe. Wash and dry jowls, place in half bain marie dish and cover with duck fat. Set oven to 100°C and cook for 8 hours. Remove from oil and lightly press between 2 trays for 4-6 hours. Trim edges and cut into two rectangles. In a medium to hot pan place jowls skin side down and cook until golden brown. Place in 200°C oven to warm through.
  2. 2.
    Celeriac Purée: Sweat celeriac in butter until it starts to soften then add milk, cream, thyme and salt. Simmer for 5-10 minutes or until celeriac is tender. Over a bowl or saucepan strain celeriac into a colander retaining the liquid and removing the thyme. Place celeriac in a jug blender and purée till smooth using the retained liquid to adjust the thickness. You want the purée to be thick and creamy. Season further with salt and white pepper to taste.
  3. 3.
    Agrodolce radicchio: Season the radicchio with salt, pepper and olive oil. Lightly grill each piece of radicchio until it just starts to wilt and lay into a shallow dish. In a pan bring vinegar, honey and raisins to the boil and pour mixture over your radicchio and leave to cool. Reheat when required.
  4. 4.
    Pigs blood cake: Sweat fennel and garlic in duck fat, add herbs & spices. Add blood and polenta slowly bring up in temperature until it starts to thicken and coat a spoon. Add back fat and season to taste. Line a terrine dish with layers of cling wrap and pour in blood mix and cover with foil. Place in a deep bain and pour water ¾ up the terrine and place in a preheated oven, 180°C for 1hour or until set. Chill overnight. Slice and pan fry as required. Plate individual serves with one piece of jowl, agrodolce radicchio, slice of pigs blood cake topped with a fried quail egg. Finnish with some dollops of celeriac puree, jus and fresh leaves to garnish.