Pork Neck with Pine Mushrooms and Purple Congo Potato Puree

Pork Neck with Pine Mushrooms and Purple Congo Potato Puree

Ingredients

SERVES 6

PORK NECK

1x1.2 kg (2 lb 10 oz) piece of Berkshire pork neck
90 ml (3 fl oz) olive oil
Sea salt and freshly ground black pepper

PINE MUSHROOMS AND BABY GLOBE ARTICHOKES

1 lemon
1 small brown onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 garlic cloves
3 fresh bay leaves
5 sprigs thyme
20 black peppercorns
300 ml (10 ½ fl oz) white wine vinegar
12 baby globe artichokes
Sea salt and freshly ground black pepper
30 ml (1 fl oz) extra virgin olive oil
400 g (14 oz) pine mushrooms, trimmed and sliced

PURPLE CONGO POTATO PUREE

500g (1 lb 2 oz) purple congo potato
3 garlic cloves, finely grated
Finely grated zest of 1 orange
80 ml (2 ½ fl oz or 1/3 cup) extra virgin olive oil
40 ml (1 ¼ fl oz)

WALNUT JUS

150 ml (5 fl oz) veal jus (see page 24)
20 ml (2/3 fl oz) walnut oil
18 walnuts halves, roasted

PRESENTATION

Fennel pollen, for garnish

Method

PORK NECK

Heat a saucepan of water to 59ºc. Trim the excess fat from the pork and cut widthways into 6 equal portions. Season with salt and pepper. Place each in a small vacuum-seal or sip-lock bag with 3 teaspoons of oil. Cook the pork neck sous-vide for 3.5 hrs. Remove the pork from the bags and thinly slice. Set aside and keep warm.

PINE MUSHROOMS AND BABY GLOBE ARTICHOKES

Using a small sharp knife, remove the peel of the lemon, then remove the white pith from the peel. Juice the remaining lemon and place the juice and squeezed halves in a large bowl of water. Set aside.

Place the vegetables, garlic, herbs, peppercorns, wine vinegar, lemon zest and 1 ½ litres (52 fl oz) water in a large saucepan and bring to the boil.

Meanwhile, working with one artichoke at a time, remove the outer leaves, trim the top and peel the stem, then place in the acidulated water – this will keep it from discolouring. Once all the artichokes are prepared, drain and add to the pan. Allow the pan to return to the boil then reduce the heat to low and simmer for 6 minutes. Remove from the heat and allow the artichokes to cool in the liquid. Remove the artichokes and halve.

Heat the oil in a saucepan over medium heat. Cook the mushrooms for 3 minutes or until softened. Season with salt and pepper and toss through the artichokes. Set aside and keep warm.

PURPLE CONGO POTATO PUREE

Peel, then chop the potato into equal pieces, place in a saucepan of cold water and bring to the boil. Reduce the heat to low and simmer until cooked through. Drain and transfer to a food processor with the remaining ingredients and process with the remaining ingredients and process until smooth. Pass through a fine sieve. Set aside and keep warm.

WALNUT JUS

Heat the veal jus in a small saucepan. Add the walnut oil and walnuts. Set aside and keep warm.

PRESENTATION

Arrange the pork neck onto plates. Using 2 tablespoons, place a quenelle of puree alongside. Spoon over the mushrooms and artichokes and drizzle over the walnut jus. Garnish with the fennel pollen.


Promotional recipe by Brent Savage from “Bentley Contemporary Cuisine”, published by Murdoch Books in November 2010.

Recipe provided by Bentley Restaurant & Bar


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