Jerk pork belly

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Serves: 4 Time: 1 hour 30 minutes

For the sauce:

  • 2 tsp all spice
  • 3 spring onions, roughly chopped
  • 6 cloves garlic
  • 3 scotch bonnet chillies, deseeded
  • 1 tbsp dried thyme
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp soy sauce
  • 60g brown sugar
  • Salt and pepper
  • 1kg pork belly

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Combine the sauce ingredients in a food processor and blend until a smooth paste is formed.

Coat the pork belly in the sauce and marinade for at least 1 hour, preferably overnight.

Place the pork belly on a baking tray in a preheated oven (200c) for 20-30 minutes until cooked through.

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Serve with some Caribbean rice and beans, and a mango jalapeno coleslaw.

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Mille-feuille

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Serves: 8 Time: 3 to 4 hours

  • 850g puff pastry sheets
  • 100g icing sugar
  • 1 litre milk
  • 100g cornstarch
  • 6 egg yolks
  • 270g sugar
  • 1 vanilla pod
  • 100g butter
  • 200ml double cream, whisked into whipped cream

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To make the cream:

Pour 900ml of the milk and half the sugar into a saucepan. Open the vanilla pod and add the seeds and the pod separately to the milk.

Heat on a medium heat until it comes to a boil.

Meanwhile, mix the egg yolks and the rest of the sugar in a large bowl and whisk. Add the rest of the milk and the cornstarch and whisk until completely combined.

As soon as the milk has boiled, very slowly pour it into the egg yolk mix while whisking continuously.

Transfer the mix back to the saucepan and place back on the medium heat. Whisk continuously until the cream thickens, 3-5 minutes.

Remove from the heat and add the butter, whisk until it melts. Remove the vanilla pod and transfer the cream into a large bowl.

Cover with cling film making sure that it touches the top of the cream to prevent a film from forming. Refrigerate for 2-3 hours.

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To make the base:

Roll out the puff pastry sheets and cut into rectangles so that you will have 24 equal rectangles altogether.

Transfer 6- 10 rectangles to a baking tray cover with greaseproof paper then dust one side of the puff pastry sheets with icing sugar.

Pierce all over with a fork so that they don’t puff up too much when cooking.

Bake for 15-20 minutes then repeat with the remaining rectangles. Set aside to cool for later.

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To assemble:

Remove the cream from the fridge and gently mix once or twice with a spatula to fluff it up.

Gently fold in the whipped cream until it has been fully incorporated.

Spread a small amount of the cream on a serving platter so that the pastry cant slide. Place 6 puff pastry rectangles (in one layer) on top and cover spread some of the cream over the top.

Repeat so that you end up with 3 layers of puff pastry and cream.

Spread the remaining cream over the top and sides of the whole thing.

Crush the rest of the puff pastry pieces and sprinkle all over.

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Serve with a good dusting of icing sugar.

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Shanghai style pork belly

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Serves: 2 Time: 1 hour 10 minutes

  • 100g tenderstem broccoli
  • 500g pork belly, diced
  • Peel of 1/2 an orange
  • 1 red pepper, sliced
  • 1 spring onion, sliced
  • 2 cloves of garlic, crushed
  • 2 thin slices of peeled ginger
  • 120 ml light soy sauce
  • 120ml dark soy sauce
  • 65g of sugar
  • 200g basmati rice

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Heat a little oil in a deep frying pan over a medium heat before adding the pork. Cook for 5 minutes until brown. Season with pepper and a pinch of salt. Add the soy sauce, sugar, ginger, the orange peel and garlic. Cover and bring to boil. Turn heat down and simmer for an hour, stirring occasionally.

If it looks dry add some water.

Uncover pork and reduce the liquid for 10 minutes.

Heat some oil in a seperate frying pan over a medium-high heat before adding the broccoli and pepper and cook for 10 minutes until soft.

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Serve the pork on top of the rice with the pepper and broccoli alongside.

Garnish with spring onion.

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Salmon with parsnip puree and stuffed mushrooms

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Serves: 2 Time: 40 minutes

  • 400g parsnips, peeled and thinly sliced
  • 1 brown onion, thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 3 cloves of garlic, whole, unpeeled crushed
  • 1 spring onion, sliced
  • 4 large open mushrooms
  • 2 salmon fillets
  • 120ml milk
  • 120ml double cream
  • 130g garlic and herb Philadelphia
  • 55g spinach
  • 2 tbsp butter
  • ½ lemon
  • Veg oil
  • Salt
  • Pepper

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For the puree:

Peel and slice parsnips and garlic.

Boil in milk cream and butter, then reduce heat and simmer for 10 min.

Uncover for 5 mins or until liquid reduced by half.

Puree in a blender until smooth.

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For the mushrooms:

Dry fry the mushrooms for 2 minutes then place stem side down on a plate to remove juices before baking

Mix Philadelphia and spinach in a saucepan

Season mushrooms with salt and pepper

Fill mushrooms with Philadelphia spinach mix and place in a preheated oven (180c) for 15 min

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For the salmon:

Sear both sides in hot pan with a little oil and season with salt and pepper

Place on a baking tray covered with foil

Spread a thinly sliced onion and 3 whole garlic cloves around the salmon and a few slices of lemon on top of the salmon

Place in a preheated oven (180c) for 20 min

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