This MasterChef Ireland recipe is served with a potato cake, glazed carrots, balsamic apples and a cider shallot sauce.
Ingredients
- pigs jowl:
- jowl
- rosemary
- salt
- braising liquid
- leek
- 2 carrots
- 1 stick celery
- 1 onion
- pinch cinnamon powder
- pinch coriander
- tomato puree
- 2 tomatoes
- 400 ml chicken stock
- apple balsamic reduction
- 100 ml balsamic vinegar
- rosemary sprig
- 30 g sugar
- 1 apple
- carrots:
- 2 baby carrots
- 20 g butter
- potato black pudding cake
- 1 rooster potato
- 0.25 black pudding
- 20 g butter
- 20 ml cream
- cider sauce
- 1 shallot
- 200 ml cider
- 100 ml cream
Method
- Cut off most of the fat from pig’s jowl. Season with salt and rosemary and roll. Tie with string
- Chop the leek, carrots and celery and brown in pan. Peel and de-seed the tomatoes. Add to the pot with other ingredients for braising liquid. Cook for 10 minutes.
- Brown the meat well and add to the braising liquid. Cook for 2.5hours and carve once rested.
- Put the balsamic vinegar, rosemary and sugar in a pan. Reduce and add the apples to briefly cook.
- Peel and thin the carrots. Brown in pan and set aside.
- Cook the potatoes and put through ricer. Add black pudding, cream and butter and mash.
- Put in pastry ring and bake in oven for 15 minutes.
- Add ingredients for sauce and reduce by 2/3 for about 30 minutes.
- Serve.
