Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Carpaccio of Pork Belly, Langoustines and Apple Puree

11 September 2006
Carpaccio of Pork Belly, Langoustines and Apple Puree

BOXTEXT: INGREDIENTS
(Serves one)

100g "carpaccio" of belly pork, precooked and seasoned
Salt
Dark muscavado sugar
Water, for brining
3 langoustine (from Isle of Skye)
3 very thin slices Lardo di Collonata
10g peanut brittle, crushed to powder
Atomised langoustine "sea water"
Pinch roasted shrimp powder
1 Granny Smith apple, sliced
25ml Granny Smith apple purée
2 drops of sherry caramel (East India sherry reduced to syrup)

Method

Pre-prep: Brine pork belly for 24 hours in a solution of salt, sugar and water. Rinse, then put in to a sous-vide bag and cook at about 70°C for 20 hours. Once cooked, take out of bag and press for another 24 hours. Cut in to "carpaccio" style slices.

Roast langoustines on a plancha. Just before they are ready, dust with peanut brittle powder and spray with sea water (ie, the water that the langoustines have arrived in, atomised). Lay out pork "carpaccio" on to a plate so that it is overlapping. Flash under grill for 15 seconds, just to warm through. Lay langoustines on top of the warm pork "carpaccio", then encase them with the slices of Lardo di Collonata - the heat generated from the langoustines will melt this so that it moulds itself around the langoustines. Dust with shrimp powder.

Garnish with fresh slices of Granny Smith apple for acidity and some dots of apple purée and sherry caramel.

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