- Brill
- florets of broccoli
- butter
- Roscoff onion
- butter
- thyme
- garlic
- chicken stock
- Cockles
- shallot
- thyme
- garlic
- white wine
- Cockle veloute.
- 4 shallot
- 4 clove garlic
- Thyme and bay
- 500 noilly prat
- 500 cockle stock
- 500 fish stock
- 300 cream
- salt and lemon juice
- a touch of milk and spoon of lecithin
- Panko breadcrumbs toasted in butter
- Pork skin
- rock salt
Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs
Angela Hartnett
8th February 2016
Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs recipe below, as tried and tested by professional chefs - Why not give it a try? As part of The Staff Canteen Live - Skillery, Angela Hartnett will be creating the Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs for her demonstration at Hotelympia 2016 - supported by the Craft Guild of Chefs and in association with Westlands and Franke.
Ingredients
Method
Broccoli puree: the florets of broccoli boiled in salted water until super soft. Strain and blend with butter
Tender stem broccoli blanched to order
Roscoff onion halved diagonally. Lots of colour in pan, butter thyme and garlic, deglaze with chicken stock and roast in the oven. Cool. Separate the rings of onion
Cockles : sweat shallot thyme and garlic add white wine and cockles. Lid on and steam. Strain and save cockle stock
Sweat shallot thyme and garlic. Add noilly prat and reduce by half. Add cockle stock and fish stock and reduce by half. Add cream and simmer 5 minutes. Season with salt and lemon juice. Chill
In service reheat with a touch of milk and spoon of lecithin. Froth up to order with hand blender
Panko breadcrumbs toasted in butter
Pork skin. Remove excess fat from the back of the skin, score and run with rock salt. Roast at 160 until crispy. Cool and chop
Mix 50/50 toasted Panko and chopped crackling.
Assemble and serve the dish.
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