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Pork shank, cauliflower, smoked lemon, kernels.   

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Braised shank (130g): brown 30 kg of pork shank in the oven at 260 degrees. Cook it in a big pot with 20 shallot, 1 garlic, 1 pot of lemon thyme, 2 liters of white wine and half water, half chicken stock for the rest.
When done, pluck the meat in big chunks and cool them down on hotel pans. When cold, pack it in vacuum bags.
Reduce some of the stock by half and save it for the spelt. The rest you reduce to a semi glace and use it to heat the pork a la minute.

Big piece of cauliflower: Cut the cauliflower in big chunks and divide them in half or keep whole depending on size. A la minute you fry them on the cut surface in butter and steam finish. When done you toss it with chopped chives, lemon zest and smoked lemon coulis.

Smoked lemon coulis: order 1 ks of organic lemons. Peel the zest and blanche in water 3 times. Take the lemons and cut in half and put in gastro trays. Put in oven with a tray of ice cubes under it. Put around 3 cm of smoking powder in a small pot and burn it on the stove till it goes black/brown. Put a sift on top and place in the bottom of the oven and close it and turn on with the temp set at 25 degrees for 1 min. shut off and put a cloth in the chimney. Let it smoke for 30min and repeat one more time. Then take out all of the juice and pulp and put in a pot with the zest and pr kg of mass add in 1 kg of ecological honey and 10g of pectin mix with 20g of sugar and blend smooth with the big hand blender. Bring to boiling point and blend again and let it set in the blast chiller. Vacuum in bags and put on bottle for service.

Cauliflower crudite: as say. Change the water every day.

Spelt/pumpkin-buckwheatkernel porrage: Take 3000 g of spelt and rinse it in cold water. Boil it with 2000 g pork stock from the braised shanks, 2000 g water and 1000 g white wine. When done, sift the liquid from the spelt. Cool down the spelt and pack it in vacuum bags. 

Toast the pumpkin seeds and buckwheatkernels in a little soy oil and salt at 150 degrees.  Keep them separated.

For service, heat the spelt in braising stock, add the seeds and kernels, some butter and salt.

Watercress oil: Heat 1000 g soy oil in the thermomix to 70 degrees. Clean and chop 6 bunches of watercress. Put the watercress in the hot oil with 5 g salt and mix at top speed for 8 minutes. 

Put the blended watercress and oil in a container coved in aluminum foil and refrigerate it for 24 hours. Take a five liter condi box, put in a deep sift, a coffee filter, a round sift and then the watercress oil. Film it and put it in the fridge for 6 hours. Take the first oil and pack it in vacuum bags, without any of the watercress water from the bottom of the container, and place the bags in a container covered in aluminum foil. Vacuum pack one liter of cold water and but it on top of the watercress mixture in the top sift to get the rest of the oil squished out. Film it and put it back in the fridge over night. Then, pack it like the first batch and throw the watercress mash and watercress water away.

Pluck watercress: as say. Do it nice and make for 4 days when you do it.

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