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Chef’s Monthly Recipes

November 2011 - Twice roasted, honey glazed pork belly with a parsnip and apple slaw

If you want to taste this particular dish before you try it, come and join us and book into our Christmas Fayre menu during December. Full menu is available.

Serves four as a ample starter, double for a main course

Ingredients for the pork:
500g of deboned and skinned belly
Olive oil

Ingredients for the slaw:
1 apple, peeled and cored
1 parsnip, peeled
1 shallot, peeled and thinly sliced
½ tsp chopped fresh sage
½ tsp Dijon mustard
2 tbsp mayonnaise
1tbsp yogurt
Salt and pepper

Method For The Pork:
Start by placing the pork in a roasting tray, drizzle with oil and cook at gas mark 3 for 2 ½ to 3 hours or until very tender.

When cooked remove from the tray and place between two large baking sheets, place a heavy weight on top and leave to cool for at least 3 hours - preferably in a fridge.

Portion into 1½ inch squares.

Heat oil in a frying pan and fry for 3 minutes each side over a medium heat.

Remove the pan from the heat and drizzle the pork with honey .place the squares in roasting tray and cook in a hot oven for 8-10 minutes or until piping hot .

Method For The Slaw:
Grate apple and parsnip, mix with the sliced shallot, bind with the mayo and yogurt and season with the mustard, sage and salt and pepper.

We, as in the picture, are serving ours with apple puree, crispy crackling, mustard leaf salad and homemade 'ginger' nuts.