A delicious dish from MasterChef Ireland.
Ingredients
- 3 slices black pudding
- 1 small onion sliced
- 2 tsp brown sugar
- 1 medium pork belly
- rub:
- 2 tbls olive oil
- 0.5 tsp cinnamon (use a pestle and mortar and mix into a rub)
- 1 clove garlic
- 0.5 tsp rosemary
- 1 small butternut squash (sliced)
- 0.5 tsp cinnamon
- 0.5 tsp all spice
- 1tblsp olive oil (all mixed together to roast)
- 1 tblsp honey
- chilli jelly:
- 1/3 chilli chopped
- 0.5 yellow pepper chopped
- 2 tblsp vinegar
- 2 tblsp sugar
- 2 sheets gelatine
- pear & apple jelly:
- 1 small apple
- 1 medium pear
- 1 mandarin orange
- 1 knob butter
- 2 sheets gelatine
- potato fondant:
- 1 potato cut into cylinder to make fondant
- large knob of butter
- 1 pint stock
- 3 asparagus, cut finely lengthwise
Method
- Preheat oven to 230°C.
- Take pork belly, slice the fat- not into flesh, straight/diagonally every 1” apart. Then rub in marinade onto skin - season
- Place into hot oven for 20 minutes then turn down to 140°C and slow cook for 3/4hrs
- Meanwhile in 1 saucepan put all chilli jelly wings except the gelatine. In another put all apple and pear wings except gelatine. Cook both through.
- Dissolve gelatine in cold water and leave while cooking jellies.
- Then add ½ dissolved mixture into both. Pour into cling filmed small bowls and set in fridge
- Pan-fry black pudding and onions and sugar.
- Let ½ cool then shape as desired with cling film, leave in fridge to cool and set
- Melt butter in pan, brown potato on all sides. Place in saucepan, herbs, oil and honey onto tray and roast for 30 minutes. When done puree.
- When pork is done cut it into cubes.
- Cut pudding into cubes. Build three towers with 1 and 2. In between place potato and spoon puree on top. Dress with butter cooked asparagus. Place jelly at either side.
