SERVES 4
VEAL JUS (makes 600ml)
340g beef bones - cut small (the smaller the darker the colour)
140g chicken bones - cut small (the smaller the darker the colour)
2 carrots
2 onions
4 celery tops
100g mushrooms
1 sprig thyme
1 clove garlic - bruised
1 bay leaf
400ml white wine
600ml water
1.5L chicken stock
1 tbsp tomato paste
CHARCUTIERRE
300ml Veal Jus
100ml white wine
1 shallot – finely diced
2 knobs of butter
1 tsp Dijon mustard
1tbsp finely chopped gherkins
PORK BELLY
2kg pork belly
salt
PARSNIP PUREE
500g parsnips (peeled)
60ml cream
20g butter
carrots – finely sliced
6 cherry tomatoes
bean and snow peas
VEAL JUS
Brown bones in pot for 20 mins or until golden. Then add carrot, onion, thyme, mushrooms, bay leaf, garlic and celery and cook for 5 minutes.
Add wine, water, tomato paste, stock, season and reduce by two thirds. Skim regularly. Reserve 300ml and freeze the rest.
PORK BELLY
Preheat oven to 140 degrees.
Prepare a baking dish and line with baking paper. Meanwhile score the skin of the pork and rub in salt. Add Pork to the baking tray and bake for 1.5 hours.
Then turn heat to 250 for half an hour to make the crackling.
CHARCUTIERRE
In a pan fry onion and 1 knob of butter until soft and add white wine and reduce by half, then add veal jus and reduce by half.
Add the gherkins and Dijon mustard and seasoning. Then whisk in a knob of butter.
PARSNIP PUREE
Add parsnips to a pot, cover with water and boil for 10 minutes or until well cooked. Then transfer to food processor and blend for 10 minutes adding butter and seasoning.
Add the cream slowly until the desired texture and thickness is reached.
BLANCH BEANS AND SNOW PEAS
Put beans and snow peas in a pot and cover with water and blanch.
Refresh in iced water.
DEEP FRY TOMATOES AND CARROT
Cut a cross in the top of the tomatoes and fry until skin peels away and deep fry carrot till golden.
Featured recipe in C4YC Cook For Your Career 2012 campaign.
Credits: C4YC Cook for Your Career
Photo Credits: C4YC Cook for Your Career
