OF RARE BREED SCOTTISH LARGE BLACK PORK, CELERIAC PUREE, FONDANT
TURNIP AND SAGE ESSENCE
supplied by Fenwicks Restaurant, Edinburgh
1kg large black pork belly
2 sticks celery
1 large onion
500ml Scottish rapeseed oil
1 large celeriac
200ml double cream
Zest of 1 orange
300ml chicken stock
25g unsalted butter
1 bunch sage
200ml olive oil
Start by heating a heavy base frying pan take the pork belly and
rub a generous amount of salt into the pork and seal in a pan
until you have a nice golden brown colour on all sides.
Place in a
deep roasting tray. Roughly chop the carrot, onions and celery
and place into the roasting tray. Pour in the rape seed oil, cover
with tin foil and roast in the oven for 3 hours at 130c. Then
remove from the oil and allow the oil to drain off.
peel the celeriac and grate into a sauce pan. Add the cream and
orange zest and cook for 20mins on a medium heat or until the
celeriac has softened. Place in a food processor and blend until
smooth and set aside to be reheated later.
Peel the turnip
and cut in to equal size batons. Place in a roasting tray and
fill up the tray with chicken stock until the turnip is almost
covered. Add the butter and place in the oven for 1hr or until
the turnips are soft and have a nice golden brown colour and the
stock has reduced to a syrupy consistency. For the sage essence
place the sage in a liquidiser along with the olive oil and blitz
for 2 mins on full power.
To serve reheat
the celeriac puree and place a good spoonful in the centre of
the plate. Place 3 fondant turnips on top, carve the pork belly
and place on top of the celeriac and fondant. Then drizzle sage
essence around the plate and serve immediately.