The Alimo Whitstable Pork Belly

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Dec 092014
 
Alimo Pork Belly

Alimo Pork Belly

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Pork Belly
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Serves: 6
 
There are many different ways to cook Pork Belly. Try it with a Moroccan Glaze: Boil oranges (with skin on), which have been slit, for 2 hours with water & sugar. Then grind fresh roasted & ground cumin seeds add them to the orange syrup before serving brush with the scented orange glaze. www.alimowhitstable.com Tel: 01227 272725
Ingredients
  • Pork Belly boned & scored (good quality such as Tamworth, Black Spot, or Gloucester).
  • Seasonal vegetables cut as chunks e.g. carrots, celery, onions.
  • Fresh Rosemary & Thyme
Instructions
  1. Soak Pork Belly for 24 hours in brine (wet cure)
  2. Discard the brine solution.
  3. Wash the salt off with boiling water & pat dry with clean cloth
  4. Rub Maldon Sea Salt into scored skin
  5. Brush with oil (or glaze)
  6. Line roasting tin with the ribs & chunky cut seasonal vegetables
  7. Place in oven at high temperature for 30 minutes until skin crisps
  8. Then reduce to low temperature continue roasting for 2 to 2½ hours
  9. Keep your eye on it & check that it’s cooked from time to time, don’t allow to overcook, check juices are not pink
  10. Allow to rest & serve with mash & more vegetables.

 

Coconut-crumbed fish with sweet chilli slaw

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Oct 292014
 

 

 

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Coconut-crumbed fish with sweet chilli slaw
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Serves: 2
 
Tropical flavours for late spring day.
Ingredients
  • 2 tbsp Mayonnaise
  • 1 tbsp Sweet Chilli Sauce
  • 2 Little gem Lettuces finely chopped
  • ½ Cucumber, sliced into half moons
  • 6 tbsp desiccated coconut
  • 3 tbsp plain flour
  • 2 cod fillets or other firm white fish
Instructions
  1. In a large mixing bowl, whisk together the mayonnaise & sweet chilli sauce. Add the lettuce & cucumber, toss & set aside.
  2. Mix the coconut & flour together on a plate. Dip the fish fillets in beaten egg, then into coconut flour mixture to coat.
  3. Heat oil in a frying pan until very hot, add fish & fry for 3-4 minutes on each side until cooked through.
  4. Serve with the salad & lime wedges.

Smoked mackerel, apple, celeriac & watercress salad

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Jul 312014
 

smoked mackerel, celeriac & watercress salad

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Smoked mackerel, apple, celeriac & watercress salad
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Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small celeriac, peeled & cut into fine matchsticks
  • 2 apples, cored & finely sliced
  • a squeeze of lemon juice
  • sea salt & ground black pepper
  • 2 tbsp cider vinegar
  • 2 tbsp clear honey
  • 2 tsp coarse grain mustard
  • 4 tbsp olive oil
  • 100g watercress, washed & drained, larger stalks removed
  • small handful chopped fresh herbs – parsley, tarragon, chives
  • 4 smoked mackerel fillets, shredded (bones removed)
  • If you don’t have watercress, use peppery winter salad leaves instead.
Instructions
  1. Toss the celeriac in a large bowl with the apple and lemon juice.
  2. Season with salt and pepper. In a small bowl, mix the vinegar, honey, mustard and olive oil.
  3. Toss into the celeriac with the watercress, herbs and smoked mackerel.
  4. Check the seasoning before serving.

 

Baked eve’s pudding with homemade custard

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Jul 312014
 

baked eve's pudding with home made custard

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Baked eve’s pudding with homemade custard
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Recipe type: Pudding
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 5-6 eating apples, depending on size
  • 75g softened unsalted butter, plus a little extra for greasing
  • 50g golden caster sugar
  • 175g self raising flour
  • pinch of fine sea salt
  • 1 egg, beaten
  • approx 100ml milk
  • for the custard:
  • 600ml milk
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 egg yolks
  • 25g golden caster sugar
  • 2 tsp cornflour
Instructions
  1. Preheat the oven to 180°C.
  2. Grease a 2 pint (1.2 litre) baking dish with a little butter.
  3. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
  4. In a large bowl, cream the butter and sugar together until pale and creamy.
  5. Add the flour and salt and fold in until just combined.
  6. Make a well in the middle and add the beaten egg.
  7. Stir together, gradually adding enough milk to give a dropping consistency.
  8. Pour into the dish on top of the apples, spreading it over to completely cover them.
  9. Bake for 1 hour, until risen and golden on top.
  10. Just before it’s ready, make the custard.
  11. Put the milk and vanilla in a saucepan and slowly bring to simmering point.
  12. Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
  13. Whisk the yolks, sugar and cornflour together in a bowl.
  14. Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
  15. Return to the pan and stir over a low heat until thickened.
  16. Pour into a jug and serve straight away with the pudding.
  17. To keep it warm if needed, stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.

 

Salmon & dill fishcakes with roasted asparagus

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May 132014
 
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Salmon & dill fishcakes with roasted asparagus
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Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 salmon fillets, approx 350-400g
  • 500g potatoes, peeled & diced
  • 3 tbsp chopped fresh dill leaves (or parsley, tarragon, or a mixture)
  • Finely grated zest of ½ lemon
  • 1 tbsp plain flour, plus more for dusting
  • 2 eggs, beaten
  • 150g dried breadcrumbs
  • 400g asparagus, trimmed of their woody ends
  • Oil for frying, eg. sunflower or light olive
  • Riverford mayonnaise, to serve
Instructions
  1. Put the potatoes in a pan of salted water, bring to the boil and cook until tender, approx 12-15 mins.
  2. Drain, leave to dry out for a few mins, then mash and leave to cool.
  3. While the potatoes are cooking, line your grill tray with a piece of foil and oil it lightly. Put the salmon on, skin side down if there is any. Grill for 6-8 mins, depending on thickness.
  4. Leave the salmon to cool, then flake, discarding any bones and skin.
  5. Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tbsp flour. Mix in 1 beaten egg.
  6. Divide into 8 evenly sized balls, mould into fishcake shapes, dust in a little flour, then chill for 30 mins (on a non-stick tray or on greaseproof paper).
  7. Put the other egg and the breadcrumbs in separate flat dishes. Turn the fishcakes in the egg, then the breadcrumbs to coat.
  8. Put the asparagus in a small baking dish. Toss in a little oil, season with salt and pepper and roast for 10-15 mins, depending on thickness.
  9. Heat a thin layer of oil in a large frying pan and fry the fishcakes in for 3-4 mins on each side on a medium heat, until golden, in batches if needs be. Alternatively you could bake them for approx 20 mins until golden.
  10. Serve with a dollop of Riverford mayonnaise.
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