Favourite Recipes from Pine Flat Place May 2013

This month is a seasonal oriental themed article concentrating on great flavour. First up is a melting pork dish from the renowned Raymond Blanc, from his Kitchen Secrets book. If you have a water-bath instructions are given but conventional cooking instructions are given as well.

Slow-cooked marinated belly pork

 

(photo Jean Cazals)

Ingredients

For the pork

• 1 tsp sea salt
• 1 stalk lemongrass, bruised, halved lengthways, finely chopped
• 2 pinches freshly ground white pepper
• 2 pinches Chinese five-spice powder
• 4 new season garlic cloves, crushed
• 3cm/1¼in fresh ginger, peeled, chopped
• 2 red chillies, seeds and pith removed, finely chopped
• 1kg/2lb 2oz pork belly, ribs removed
• 2 tbsp rapeseed oil
• soy sauce, to taste
• sesame oil, to taste

For the cabbage

• 350g/12oz spring pointed cabbage cut into 0.5cm/¼in slices
• 20g/¾oz unsalted butter
• pinch sea salt
• pinch freshly ground black pepper

 Preparation method

1. For the pork belly, mix the salt, lemongrass, spices, garlic, ginger and red chillies together in a small bowl, then rub the marinade into the flesh side of the pork belly.
2. Cover with cling film and marinate for at least two hours, or up to 12 hours, in the fridge.
3. To cook the pork belly sous-vide, preheat the water bath to 85C/185F. Vacuum-pack the pork belly with the marinade and cook in the water bath for five hours. Remove from the water bath, remove the pouch and set aside to cool. Strain the cooking liquor through a fine sieve and set aside.
4. Press the pork belly between two baking trays with a weight on top to flatten the skin and place in the fridge for 1-2 hours.
5. (To cook the pork belly in a conventional oven, preheat the oven to 150C/300F/Gas 2. Place the pork belly skin-side up in a large ovenproof roasting dish. Add 200ml/7fl oz of water and place over a high heat on the hob until the water boils. Cover with a lid or foil and place in the oven for 2½ hours. Remove from the oven and check that the meat is cooked – if you are able to push the handle of a tablespoon through the belly, it is done. Alternatively, use a meat thermometer – the inside of the meat should have reached about 85C/185F. Strain the cooking liquor through a fine sieve and set aside. Allow the meat to cool, then press between two baking trays with a weight on top to flatten the skin and place in the fridge to chill for 1-2 hours.)
6. To finish the pork, heat the oven to 180C/350F/Gas 4.
7. Heat the rapeseed oil in an ovenproof frying pan over a medium heat and gently cook the pork, skin-side down for 10-15 minutes to crisp the skin, then transfer to the oven for 10 minutes to warm through.
8. Meanwhile, place the strained cooking liquor in a small saucepan with 200ml/7fl oz water and bring to the boil.
9. Season to taste with salt and freshly ground black pepper and a little soy sauce and sesame oil.
10. Meanwhile, for the cabbage, place the cabbage with the butter, three tablespoons water, salt and pepper into a large lidded saucepan.
11. Cover with a lid and cook over a medium heat for 5-7 minutes, or until the cabbage is tender.
12. Strain off any excess liquid and set aside with the lid on to keep warm.
13. Serve the pork sitting on a bed of cabbage with the hot cooking juices poured over, or put the whole belly, the cabbage and the juices in the roasting pot and place in the middle of the table for guests to help themselves.

 This second recipe is Rick Stein’s lightly steamed monkfish is served with a simple Far Eastern-style sauce. This luscious recipe is from his Food Heroes Book.  Be sure to pick stems only from the wild garlic to ensure its return next spring.

Steamed monkfish with wild garlic and ginger

(photo James Murphy)

Ingredients

• 350g-400g/12-14oz monkfish fillet
• ½ tbsp ginger, very finely shredded
• small bunch of wild garlic or garlic chives or 1 garlic clove cut into fine shreds
• 1 tsp sesame oil
• 1 tbsp dark soy sauce
• 2 spring onions, thinly sliced on the diagonal
• salt
• steamed rice to serve

Preparation method

1. Lightly season the monkfish fillet with salt and then cut it accross into thin slices.
2. Arrange the slices in a single layer over a heatproof serving plate and scatter over the ginger.
3. Put some sort of trivet in a wide, shallow pan. Add about 1cm/½in of water and bring to the boil.
4. Rest the plate on the trivet, cover the pan with a well-fitting lid and steam for 2-3 minutes until the fish is almost cooked.
5. Scatter whichever garlic you are using over the fish and steam, covered, for a further minute.
6. Meanwhile, put the sesame oil and soy sauce into small pan and heat briefly.
7. Remove the fish from the steamer and pour away about half the cooking juices.
8. Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.

This delicious salad is by John Torode and from Saturday Kitchen although it was also made on Master Chef recently for the palate test. The galangal can be bought in supermarkets already peeled and shredded by Barts Spices. Green Papaya can be bought from Chinese supermarkets and Waitrose often has Thai Basil in stock.

 Spiced salad of braised beef with roasted rice

Ingredients

For the braised beef

• 300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
• 2 tbsp Thai fish sauce (nam pla)
• 400ml/14fl oz coconut milk
• 1 thumb-sized piece galangal
• 2 stems lemongrass, bruised
• 1 thumb-sized piece root ginger, roughly chopped
• 6 lime leaves

For the dressing

• 2 dried red chillies, de-seeded, toasted in a dry pan and crushed
• 1 large lime, juice only
• 2 tbsp Thai fish sauce (nam pla)
• 2 tbsp palm sugar (or dark sugar)

For the salad

• 1 green mango or half a green papaya
• 2 handfuls bean sprouts
• 4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
• 1 small bunch fresh coriander, leaves only
• 1 small bunch fresh mint, torn leaves only
• 1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
• 100g/4oz basmati rice, soaked, drained and roasted in a pan until golden

Preparation method

1. Place the beef into a bowl and toss with the fish sauce. Cover and place in the fridge overnight.
2. The next day, when ready to cook, preheat the oven to 200C/400F/Gas 6.
3. Remove the beef from the fridge and drain off any excess fish sauce.
4. Transfer the beef into a roasting tray and add the coconut milk, galangal, lemongrass, ginger and lime leaves. Stir together and cover with foil.
5. Place in the oven and cook for 40 minutes.
6. After 40 minutes turn the oven up to 220C/430F/Gas 7. Remove the foil and turn the beef over before cooking for a further hour. Check from time to time that there is enough liquid, adding a little water if it's too dry, and turning the beef occasionally.
7. After an hour the liquid should have evaporated and the meat browned. Remove from the oven and transfer the meat onto a plate to cool - do not refrigerate unless using the next day as it is better served at room temperature.
8. When cool, slice the beef thickly.
9. To make the dressing, place the chillies, lime juice, fish sauce and palm sugar into a pestle and mortar and pound to combine.
10. Peel and shred the mango or papaya and put in a large bowl with the bean sprouts and sliced shallots.
11. Add a generous amount of the dressing and the sliced beef to the mango or papaya and stir to combine. Leave to one side for five minutes to allow the flavours to come together.
12. When ready to serve, add the herbs and toss to combine. Transfer to a serving plate and top with the crushed roasted rice.

Cornish junket with stewed rhubarb

This creamy, curdled milk dessert is the English answer to pannacotta, flavoured with lemon and nutmeg. This recipe is one from Master Chef (Celebrity) winner, former rugby player, Phil Vickery.

Ingredients

For the junket

• 400ml/14fl oz full-fat milk
• 150ml/5fl oz whipping cream
• 50g/2oz caster sugar
• 1 vanilla pod, split, seeds scraped out
• 2-3 pieces lemon rind, white pith removed
• pinch freshly grated nutmeg, plus extra for serving
• 1 tsp rennet (or vegetarian alternative)

For the rhubarb

• 3 sticks rhubarb, cut into 5cm/2in batons
• 50g/2oz caster sugar, or to taste
• 1 lemon, finely grated zest only

Preparation method

1. For the junket, place the milk, cream, sugar, vanilla pod, vanilla seeds and lemon rind into a heavy-based saucepan and gently heat to 36.9C/98.42F (check using a digital thermometer).
2. Quickly remove the rind and vanilla pod and pour the mixture into a clean bowl with a pinch of grated nutmeg. Add the rennet and stir well. Pour the junket mixture into four small serving bowls and set aside to cool to room temperature and set.
3. Once set, place the junket into the fridge to chill for 45 minutes. Just before serving sprinkle a little more freshly grated nutmeg over the top.
4. Meanwhile, for the rhubarb, place the rhubarb into a saucepan with the sugar, lemon zest and a splash of water. Cook over a medium heat until the rhubarb is tender but still retains its shape. Leave to cool, then chill in the fridge until ready to serve.
5. Arrange the stewed rhubarb over the junket and serve.