Food and Travel (UK) - - Recipes -

The grand dame

pages 18-22

Yel­lowfin tuna Niçoise Seared scal­lops with sesame pork, XO dress­ing and shiso Her­itage beet­root salad with goat’s cheese and wal­nut gra­nola

the pork belly over af­ter 6 hours.

Wipe the ex­cess marinade off the pork and steam in a steamer for 1½ hours un­til ten­der. Re­move from the steamer and place the pork on a board lined with bak­ing paper. Cover the meat with another piece of paper and a chop­ping board. Rest a few pots or pans on the board to weight the meat down and leave to press for 6-8 hours, chill­ing once it is cold.

To make the sauce, pound the gar­lic and co­rian­der roots in a pes­tle and mor­tar, add the white pep­per­corns and con­tinue to pound into a smooth paste. Spoon into a small pan, add the sun­flower oil and cook over a low heat for 1 minute. Add the fish sauce and palm sugar, stir to melt the sugar and bring to the boil. Im­me­di­ately take off the heat and leave to cool.

To make the XO dress­ing, whisk the XO paste with the fish stock in a small saucepan over a low heat. Once hot and smooth, re­move from the heat, leave to cool slightly, then whisk in the sesame and sun­flower oils and set aside.

Pour enough sun­flower oil into a deep fryer and heat to 180C. Lay the pork belly on a chop­ping board and trim the edges to neaten, peel off and dis­card the top layer of fat. Cut the meat into neat, 1-2cm square pieces and deep fry in batches for around 2 min­utes un­til crisp and golden. Re­move and drain on kitchen paper, then steam the pork again un­til hot.

Re­heat the sauce in a large pan, add the pork cubes and mix. Keep warm un­til serv­ing.

Sea­son the scal­lops with sea salt and toss in a lit­tle sun­flower oil. Sear in a hot, dry fry­ing pan for 2 min­utes on each side. To serve, drag a spoon­ful of the XO dress­ing in 2 lines on the plates and ar­range the scal­lops and pork in the cen­tre. Gar­nish with the sesame seeds and shiso cress.

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