Tenderloin and Cheek of Pork, Langoustines and Peas

Tenderloin and cheek of pork, langoustines and peas

Serves 4

Prep time: 30 mins

Cooking time: 1 hour

Ingredients

For the roast pork fillet

1 tenderloin/fillet of iberico pork

100g of thin sliced Parma ham

Sprig of thyme

Oil

Tbsp. unsalted putter

Preheat a waterbath to 62C

Roast pork fillet

1)Trim the pork fillet to a perfect cylinder, then pat dry and wrap in thin sliced ham and place in vac pack bag with a sprig of thyme and vac air tight and cook in water bath at 62°c for 8-12 minutes until cooked through.

2)Remove from the bag and sear in a hot nonstick pan with oil and butter basting constantly until golden brown.

3)Then remove from pan and leave to rest and cut into 4 portions to serve.

For the braised pig cheek

4 pig cheek oysters trimmed

½ Onion, roughly chopped

½ carrot, roughly chopped

½ stick celery, roughly chopped

½ head of garlic, roughly chopped

50ml light Soy Sauce

200ml Red wine

5 Cardamompods

1 star anise

Tbsp. Chinese 5 spice

Tsp. ground Mace

Sprig of Thyme

Splash of Balsamic

500ml Beef Stock

Braised Pig cheek

1)Trim all sinew off the cheek oyster.

2)Roughly chop the onion, celery, garlic and carrot and heavily fry everything in a pressure cooker until coloured.

3)Then add 50ml soy sauce, 200ml red wine, 5cardamon pods, 1 star anise, Tbsp Chinese 5 spice and Tsp. of Mace, a sprig of thyme and a splash of Balsamic and reduce quickly to a glaze.

4)Next, cover everything in the beef stock and cook under pressure until the meat is tender for approx. 30-40 minutes.

5)After, remove the meat from the sauce, pass through a sieve and reduce the sauce for 5 minutes until a thick glaze. keep sauce to dress plate.

For the roasted langoustines

4 extra-large live langoustines (Using tails only)

Oil

Squeeze of lemon

Roasted langoustines

1)Remove heads from langoustines, remove dirt pipes from tails using fish pliers and blanch tails in boiling seasoned water for 5 seconds and then plunge into iced water.

2)Crack the belly bones of the tails and remove the shells and before serving roast the tail meat in oil in hot nonstick pan until just cooked and then finish with squeeze of lemon.

For the langoustine Sauce

500g roughly extra-large live langoustines (Use heads and claws from langoustines aboveaswell)

½ Onion, roughly chopped fairly small

½ carrot, roughly chopped fairly small

½ stick celery, roughly chopped fairly small

½ head of garlic, roughly chopped fairly small

1 star anise

3 coriander seeds

3 white pepper corns

Tbsp. of tomato puree

1 tomato

Splash of Pernod

Splash of Brandy

Splash of Noilypratt

Sprig of tarragon

Knob of unsalted butter

Splash of double cream

Squeeze of lemon

Langoustine Sauce

1)In a robot coupe processor blitz the heads and claws from the langoustines until evenly broken up and then roast this in a deep sauce pan until no liquid remains and the bones begin to caramelize.

2)Remove the bones from pan and then chop the onion, celery, garlic and carrot and add the 1 star anise, 3 coriander seeds and 3 white pepper corns and fry for two minutes, add tbsp. of tomato puree and fry for 3 minutes.

3)Then chop 1 tomato and fry with everything else for 2 minutes and add the bones back to the pan and mix in well, add a splash of Pernod, Brandy and Noilypratt then burn off the alcohol using a blowtorch or lighter and then cover with water, add sprig of tarragon and simmer for 45minutes.

4)Pass and reduce the stock by ¾ add a knob of butter and a splash of cream to thicken, finish with a squeeze of lemon.

For the pea puree

½ kilo frozen peas

Salt

Pepper

Pinch of bicarbonate soda

100ml cooking liquor

Pea Puree

1)Boil a pan of water with light seasoning and a pinch of bicarbonate soda

2)Add peas and simmer until peas float, strain saving a little of the water back, blitz in jug blender adding cooking liquor until smooth

3)Pass and season.

For the peas and broad beans with ibericoham

100g fresh peas

100g broad beans

Salt

Pepper

1 tbsp unsalted Butter

1 punnet of live uncut pea shootsto garnish

100g unsliced iberico ham

Peas and Broad Beans with Iberico Ham

1)Pod and blanch peas and broad beans in boiling seasoned water and then refresh in iced water

2)Remove the inner membrane from the peas and broad beans.

3)Chop the ham into 5mm dice and fry in medium frying pan with the butter, add peas and broad beans and reheat together.

4)Garnish with fresh cut pea shoots.

For the chorizo oil

100g Bath Pig Chorizo

Salt

Pepper

Extra virgin olive oil

Chorizo oil

1)Chop chorizo place in a cold pan, place over a low/medium heat for 10 minutes to render out all natural fats season if required

Garnish

Pea shoots

To plate

1)To plate, put the purée In a pipetbottle, blob and drag a swoop onto the plate.

2)Then arrange the cheeks, loin and langostines over the swoop, fill gaps in with the peas, faveham fricasse pea shoots and dots of pea purée.

3)Dress the langoustines with the langostine sauce, the loin and cheekswith the cheek sauce and the plate with chorizo oil