Our Development Chef, Danny Cheetham, has created a series of recipes that come together to form the ultimate festive roast!
Danny’s recipes are based on traditional favourites, but with an indulgent twist we think you’ll love. Starting with gin and beetroot gravadlax followed by roast pork belly with a miso glaze plus a side of confit garlic and rosemary Yorkshire puddings, this is one festive feast that’s sure to be a hit with your guests. Not to mention the pièce de résistance… Chocolate ganache!
ROASTED PORK BELLY WITH A MISO GLAZE
800g Pork Belly
2 Garlic cloves – minced
1 tbs Fennel seeds
1 tsp Black pepper
1 tsp Fine salt
1 tbs Lemon juice
2 Carrots – halved
1 Onion – quartered
Lightly score the skin of the pork belly with a cross hatch
Mix the other ingredients except the salt together in a mixing bowl and rub all over the pork belly
Sprinkle the salt over the skin only and leave overnight in the fridge
The next day, pre-heat the oven to 200 degrees C
Lay the onion and carrots in the bottom of a baking tray and place the pork on top
Bake in the oven for 30 minutes until the skin starts to bubble a little
Turn the heat down to 160 degrees C and cook for 2 more hours
While the pork is roasting, prepare the miso glaze
Remove the pork from the oven following the 2.5 hours and leave to cool a little
Take a knife and gently remove the crackling from the meat. Break the crackling into shards and set aside
Using a pastry brush, coat the pork with the glaze and put it back in the oven for 5-10 minutes until the glaze starts to caramelise
Remove from the oven and cut into thick slices
Add to the serving plate and top with the shards of crackling
Ingredients for the glaze
120ml Chicken stock
120ml Shiro miso
60g Soft dark brown sugar
60ml Rice wine vinegar
50ml Ketjap manis
30ml Sesame oil
Method for the glaze
Reduce the chicken stock by half and let cool.
Add all the ingredients except the sesame oil to a food processor and combine.
Then slowly add the oil a little at a time while the machine is running to emulsify.
CONFIT GARLIC & ROSEMARY YORKSHIRE PUDDINGS
Ingredients for the Yorkshire Puddings
Fresh rosemary sprigs
1 cup Plain flour
1 cup Whole eggs
1 cup Full fat milk
Confit Garlic Oil [ingredients and method below]
Fill a mug right to the brim with plain flour and tip into a mixing bowl. Do the same in the same mug with the eggs and then the milk and add a large pinch of salt.
Using a stick blender, blitz the mixture until smooth.
Pass the mixture through a fine sieve into a jug and leave to rest in the fridge for at least an hour (overnight is best)
Remove mixture from the fridge in the morning and let come up to room temperature.
Add the oil and rosemary to a sauce pan and cook over a low-medium heat until the rosemary starts to bubble. At this stage remove the pan from the heat and set aside to cool.
Pre-heat the oven to 200 degrees C
Once the oil has cooled, pour a teaspoon of oil into each Yorkshire pudding mould and heat up in the oven or on the hob.
Once the oil starts to pop, pour in around 3 tablespoons of the Yorkshire pudding mixture into each mould.
Put into the oven, making sure you leave enough room at the top for them to rise.
Bake for 15 minutes, then turn the oven down to 160 degrees C and bake for a further 10 minutes.
It is very important that you do not open the oven during cooking as they will collapse!
Remove from the oven and serve.
Ingredients for the confit garlic oil
2 heads of garlic
Olive oil (1/2 – 3/4 of a cup)
Method for the confit garlic oil
Peel the cloves of the two heads of garlic and place them in a small saucepan. Cover them in enough olive oil to cover them completely (this is roughly 1/2 to 3/4 cup)
Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic very gently and slowly – not simmer it.
Cook for about 45 minutes or until the garlic is soft and tender, but not falling apart.
Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.
GIN & BEETROOT GRAVADLAX
1 x Side of fresh salmon
4 tbs Dried dill
250g Freshly ground black pepper
4 tbs Caster sugar
2 tbs Fine salt
4 Cooked beetroots
10 Sprigs fresh dill
Take the skin off the salmon and place the fillet on a baking sheet. Sprinkle half of the dried dill over one side of the salmon
Combine the sugar and salt and sprinkle half of this over the same side.
Do the same with half of the pepper and then half the gin.
Slice the cooked beetroot thinly on a mandolin and cover the seasoned side of salmon with the beet slices.
Now get another baking sheet lined with parchment and place it on top, parchment side down on the salmon and turn over so the unseasoned side is now facing upwards.
Repeat the seasoning process and then wrap tightly in cling film and store in the fridge overnight.
The next day, unwrap the salmon and brush off the beet slices and the excess seasonings. It still wants to have a nice covering of the seasoning left on it.
Now slice the salmon on a 75 degree angle and place in portions on pieces of parchment in the fridge until needed.
Lay 3-4 slices on the serving plate and garnish with dill sprigs and a cheek of lemon.
Serve with warm crusty rye bread and butter.
SHIITAKE-INFUSED CHOCOLATE GANACHE
250g Whole Milk
250g Double Cream
12g Dried Shiitake Mushrooms
100g Egg Yolk (6 separated egg yolks)
50g Caster Sugar
175g 72% Dark Chocolate
Add the milk, double cream and mushrooms to a pan and bring slowly to the boil.
Once boiled, set aside and cover with cling film. Leave to infuse until the mixture has come to room temperature then pass through a fine sieve (Reserve the mushrooms to blitz into the final mixture).
Weigh out the chocolate into a food processor and add the salt.
Whisk the yolks, sugar and salt together in a pan.
Add the mushroom-infused cream base to the pan.
Over a low heat bring up to 80 degrees C, stirring continuously.
Pour the hot ganache base over the chocolate, add the reserved mushrooms and blitz in the food processor until the chocolate has melted and the mixture is silky smooth.
Pass through a fine sieve into a container.
Chill in the fridge until set.