Oxfordshire Limited Edition – July 2019

164 |OxfordshireLimitedEdition|June 2019

WaltonStreet,Oxford

brasserieblanc.com

01865510999

@brasserieblanc

RECIPE

Pork

belly with

rhubarb

compote

Serves: 4

INGREDIENTS

Fortherhubarbcompote

1 ½tspcorianderseeds

2 smallonions,diced

150 gcastersugar

180 mlcidervinegar

40 gginger,peeledandgrated

1 redchilli,deseededandfinelychopped

1 tspchillipowder

2 tspsalt

2 - 3 Bramleyapples(approx. 300 gonce

peeledanddiced)

600 gforcedrhubarb,chopped

Fortheporkbelly

1 kgporkbelly,skinscored

1 tbspseasalt

1 largeonionpeeledandcutintowedges

Forthepoachedrhubarb

300 gforcedrhubarb,cutinto 5 cmpieces

60 gcastersugar

Fortheporkgravy

2 tspflour

125 mlwhitewine

1 - 2 sprigsofmarjoram,leavespickedand

finelychopped

Forthesautéedpotatoes

750 gnewpotatoes,boiledorsteamedand

thencutintoquarterslengthways

75 gbutter

Smallbunchofparsley,finelychopped

Saltandpepper

METHOD

1 .Tomakethecompote,putthe

corianderseedsintoasmallfryingpan

andtoastuntilfragrant.Transfertoa

pestleandmortarandcoarselygrind.

2 .Tiptheseedsintoalargecasserolepan

alongwiththeremainingingredients

exceptfortheappleandrhubarb.Heat

gentlyuntilthesugarhasdissolvedthen

boilfor 10 minutes.

3 .Addtheappleandrhubarb,turndown

theheatandsimmergentlyforafurther

20 minutes,stirringoccasionally.Setaside

fourheapedtablespoonsanddecantthe

restintosterilisedjars.

4 .Tocooktheporkbelly,preheatthe

ovento 190 °C/ 170 °Cfan.Patthepork

bellydrywithkitchenpaperandrub

thesaltallovertheskin.Placetheonion

wedgesinaroastingtinwiththepork

bellyontop,skin-sideup,androastforan

hour.

5 .Inthelast 20 minutesofthefirst

stageofporkcookingtime,arrange

yourrhubarbsnuglyinasinglelayerina

smallbakingdishwithsides,sprinkleover

thesugarsotherhubarbiswell-coated

andcoverwithfoil.After 15 minutes,

removethefoilandcookforafurtherfive

minutes.Therhubarbshouldbetender

butstillholditsshape.Setaside.

6 .Oncetheporkhashadanhourin

theoven,increasethetemperatureto

220 °/ 200 °fanandroastforafurther

WINAMEALATBRASSERIE
BLANC

OneluckyLimitedEditionreaderwillwina
mealfortwoatBrasserieBlanc.
Theprizeconsistsofthreecoursesand
abottleofwine,chosenbytherestaurant
manager.Tobeinwithachanceofwinning,
answerthefollowingquestion:

WhichoftheseisatraditionalFrenchdish?
A)Beefburger
B)Beefbourguignon
C)Lasagne

FOOD DRINK

20 minutesuntilthecracklingiscrisp.

Transfertheporktoacarvingboardand

coverwithfoilwhileyoumakethegravy.

7 .Spoonoffanyexcessfatfromthe

roastingjuices,thenplacetheroasting

tinonthehoboveragentleheat.Add

theflourandstirintothemeatjuices,

scrapingallthecaramelisedbitsfromthe

bottomofthetin.Cookfor 1 - 2 minutes

untilthemixturebeginstothickenthen

graduallypourinthewine,stirring

vigorouslyandthenbringuptotheboil.

Checktheconsistencyandaddasplash

moreliquidifrequired.Tasteandseason

thensieveintoasaucepan.Stirinthe

marjoram.

8 .Forthepotatoes,meltthebutterina

heavy-basedfryingpanoveramedium

heat.Addthepotatoesandsautéuntil

goldenbrown.Drainofftheexcessbutter

andtosswiththeparsley,saltandpepper.

9 .Reheattherhubarbandgravyand

carvethepork.Toserve,spoonthe

chutneyontoonesideofeachplate,

followedbythepoachedrhubarb.Placea

pileofpotatoesontheothersideofthe

plateswiththeporkbellyinthemiddle.

Pourthesauceandserveimmediately.

N.B:Thecompoterecipewillmakemore

thanyouneed,butwillkeepforatleasta

yearinsterilisedjarssoyoucaneasilymake

thisstepinadvancetosavetime. L

E-mailyouranswertotheeditorat

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