INGREDIENTS
For Tilda Saffron Basmati Rice:
500g Tilda Basmati Rice
Good pinch Saffron
Salt
For the rest of the dish:
2kg Whole rindless pork belly
380g Sea salt
60g Fresh thyme
10g Cracked black pepper
1l Brown stock
500g Mirepoix
200ml Honey
100g Brown sugar
100g Butter beans (dried)
100g White beans [Haricot] (dried)
50g Broad beans (cooked and peeled)
30g Shallots (finely chopped)
10g Garlic (finely chopped)
100g Lardons
100g Savoy cabbage
100ml Double cream
12 per portion Bacon crisps
125ml Calvados jus
Method
To make Tilda Saffron Basmati Rice:
1. Soak the saffron in heavily salted water for around 10 hours.
2. While the Basmati rice is cooking (see pack for full cooking instructions) grind the saffron in a pestle and mortar, then add 2tbsp of boiling water. Leave to stand for 30 minutes.
3. Once the rice is nearly cooked pour the saffron infusion into 3 points in the rice and replace the lid. Do not stir. Leave for 10 minutes.
4. When you're ready to serve, fork through the rice gently to separate it.
To make rest of the dish:
1. Rub the sea salt, thyme and pepper into the pork belly and leave to marinate for 24 hours.
2. Wash off any remaining marinade on the pork, dry and braise slowly in the stock and mirepoix for approx 4 hours until soft.
3. Remove the pork from the cooking liquor and place on a tray.
4. Mix the honey and brown sugar together, then brush onto the back of the pork. Glaze under the salamander.
5. Reduce the stock to the required consistency for a sauce. Add the calvados to taste, and then pass through a fine strainer.
6. To make the cassoulet, soak the dried beans and blanch in boiling water, then refresh.
7. Blanch the shredded cabbage then put to one side.
8. In a pan with a little oil, sauté the lardons, shallots and garlic. Heat the beans in boiling water ready to serve.
9. Then bring the lardons, beans and cabbage together, add the cream and reduce slightly and season.
10. Cut pork into slices and serve with the saffron Basmati rice, cassoulet, bacon crisps and sauce.
Serves 5
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