Recipe of the month: Marco Pierre White

April 3, 2019

Marco Pierre White Newcastle’s head chef, Norman Bradford, shares his homage to pork

Pickled apples

· Place 100g of sugar, 100ml of water, 100ml of white wine vinegar, three bay leaves, one clove of garlic and two black peppercorns in a pan and allow to simmer on a low heat for around 15 minutes to infuse
· Wash and cut out balls of apple with a melon baller. Place in a vac pack bag, cover with some pickling liqueur (see above) and vac pack twice to pickle the apples with intense flavour

Burnt apple puree
· Place 20 green apples in a gastro tray covered with icing sugar (400g) Cook at 200 degrees for around 30-40 minutes until completely caramelised
· Take out and scrape into a food processor and blend for ten minutes
· Pass through a sieve, make sure to get rid of any pips, seeds or lumps. Allow to cool and place into a squeezy bottle prior to service

Roasted vegetables

· In a hot pan, presentation side down, place cauliflower pieces and allow to caramelise
· Add a knob of butter and place in the oven for two to three minutes prior to serving
· Cut a shallot in half-length ways, skin on, and in a hot plan allow to caramelise
· Place in hot oven and roast for six minutes at 180 degrees

Celsius Pork belly

· Preheat the oven to 150 degrees. In a deep tray, place roughly cut and peeled vegetables (two onions, three carrots, one leek and three sticks of celery) in the bottom
· Place one whole pork belly on top, rind/skin side up
· Pour over two litres water to cover pork belly and add four bay leaves, ten peppercorns and two bulbs of garlic, halved. Place a sheet of greaseproof paper over the top of the pork belly to stop skin/rind sticking to tin foil
· Place tin foil over the top of the whole tray and fold around the top of the tray, sealing it completely. Braise slowly for around four to five hours or until cooked (until a knife goes in without resistance)
· Take the pork out of the stock and between two lines gastro trays, press overnight under some weight to flatten · After pressing, take out and cut two inch-by-inch pieces
· To heat the pork belly up in a hot pan, place salted piece of pork belly skin side down and allow to render the skin down for around one minute
· Then place the pan in the oven at 180 degrees Celsius skin side down for around ten minutes. from going soft.

Pork fillet

· Take one whole pork fillet and trim off all the sinew
· Roll tightly in cling film to keep cylinder shape and refrigerate for at least an hour
· Take off cling film gently to keep the shape · In a hot pan seal off on all sides, getting a nice caramelisation all round
· Place in oven at 180 degrees for five minutes
· Take out and allow to rest for at least five minutes
· To serve, heat up by rolling in a pan of butter garlic and thyme
· Trim off the end and slice off a 2 inch piece
· Stand up on plate as shown should be served slightly pink

French black pudding

· Take out of the plastic skin and slice into one in three slices
· To serve, warm up under the grill with a knob of butter until piping hot

Crispy pancetta

· Place pancetta between two baking trays on greaseproof paper
· Cook in the oven at 180 degrees Celsius for approximately 12 minutes until crispy
· Take out and cool on cooling rack until serving

Crispy kale

· Wash, dry and pick kale, removing all thick veins
· Deep fry for 30 seconds until crispy
· Take out, drain and season with salt

Pomme Puree

· Wash and peel red skin potatoes Marie piper
· Cut into equal size pieces and cook in boiling salted water for around 25 minutes or until cooked
· Drain off and allow to dry for a couple of minutes, before mashing with potato ricer
· Heat some milk and butter in a pan and beat through the mashed potato until smooth and glossy
· Season with salt and ground white pepper, then place in a piping bag prior to serving

To serve

· Take a hot plate and pipe on some burnt apple puree, then swoosh with a pallet knife along the centre of the plate
· Pipe a good amount of pomme puree just to the centre of the plate
· Warm all other ingredients
· Slice the pork fillet into two pieces (should be served pink)
· Place all other ingredients delicately on the plate as shown
· Finally, pipe a little more burnt apple puree as shown to complete the dish.

Marco Pierre White Newcastle
Hotel Indigo, 2/8 Fenkle Street
www.mpwrestaurants.co.uk
@MPWNewcastle

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