Recipe Eric Bul­pitt

House and Leisure Food - - CONTENTS -

for the soup

500g Jerusalem ar­ti­chokes le­mon juice 1T but­ter 1 medium onion, finely sliced a pinch of salt 500ml milk 500ml cream

to pre­pare the pork belly

1kg pork belly canola oil sea salt and milled

black pep­per 1 head of gar­lic thyme

for the ap­ple purée

500ml ap­ple juice 2t sugar nut­meg 1t agar agar a lit­tle ex­tra ap­ple juice nas­tur­tium leaves wa­ter­cress sour­dough crou­tons

Serves 6

Peel the Jerusalem ar­ti­chokes and place then in wa­ter with a squeeze of le­mon juice to pre­vent them ox­i­dis­ing. Melt the but­ter in a saucepan and add the onion and a pinch of salt. Sauté un­til translu­cent and soft. Drain and add the ar­ti­chokes, and just cover with milk and cream. Bring to a sim­mer and cook for about 30 min­utes un­til soft. Blend un­til smooth. Add more milk if nec­es­sary, but the soup should have a thick con­sis­tency.

Pre­heat the oven to 210°C. Pour some boiling wa­ter over the skin of the pork and pat dry. The drier the skin, the crispier the crack­ling. Rub the oil, salt and pep­per over the pork belly and place it on a roast­ing tray with the whole gar­lic and thyme. Roast for 30 min­utes, turn the oven down to 180°C and roast for one hour un­til crisp. Leave to rest for 20 min­utes.

To make the purée, bring the ap­ple juice to a sim­mer in a saucepan, add the sugar and a gen­er­ous grat­ing of nut­meg, and al­low to re­duce by half. Whisk in the agar agar and sim­mer for two min­utes to dis­solve. Pour onto a bak­ing tray and re­frig­er­ate un­til set. Blend the jelly in a food pro­ces­sor, stir­ring in a lit­tle more ap­ple juice un­til it has a smooth, gel-like con­sis­tency.

When ready to serve, heat the soup. Chop the pork belly into 3cm cubes and place in warmed soup bowls. Dot the purée around the belly and gar­nish with nas­tur­tium leaves, wa­ter­cress and crou­tons. Pour the soup over the pork – do this at the ta­ble for dra­matic ef­fect.

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