By Richard Golding, The Market Bistro
1 litre of chicken stock
500ml of concentrated veal stock
50g of lactose powder
2 pears, peeled, cored and diced
50g of sugar
200ml of white wine
25ml of cider vinegar
2tsp of mustard powder
1tsp of mustard seeds
1/2 a shallot, finely diced
1/2 a garlic clove, microplaned
1 tsp of mustard seeds
dash of oil
25g of butter
100g of blanched almonds
500ml of milk
5g of agar
Serves 4, as a starter
1. Blanch the pork cheeks in boiling water for a minute, remove and refresh in iced water. Put the chicken and veal stock into a pressure cooker with the cheeks. Bring to full pressure and cook for 3 hours.
2. Release pressure and remove cheeks, put the pressure cooker back on the stove and reduce until it coats the back of a spoon.
3. Bake the lactose powder in the oven at 220°C until it has browned and glazed to a shine, remove and break into small pieces, stir into the reduced stock, check seasoning and add a dash of cream.
4. Put the sugar and pears in a thick bottomed pan and cook until they have become sticky. Put to one side.
5. Toast the seeds until they start to pop, crush, add to the wine, vinegar and mustard powder, bring to a simmer and add the pears, reduce until they have come together and the liquid has been soaked up.
6. Sweat the shallot and garlic, add the mustard seeds, and cook until they pop, add a splash of water and then the cabbage, stir until the cabbage has cooked, finish with the butter. Adjust seasoning.
7. Roast the almonds, gently process or smash with a rolling pin. Warm the milk and add the nuts, keep on the heat for approx. 20 min. Remove from the heat and let infuse for about an hour. Strain through a muslin cloth. Whisk agar into the milk and bring up to the boil, remove from the heat and pour into a jug. Let this mix set in the fridge. Once set, use a stick blender to turn it back into a thick cream, adjust the seasoning.
1. Gently warm the pork cheek in the stock.
2. Bring back the cabbage and mustard fruits in separate pans.
3. Warm the almond cream, being careful not to take it above 70°C.
4. Spoon a dollop of the cream onto a plate, place a small amount of greens next to this followed by the mustard fruit on top of the greens. Carefully place the cheek onto the fruits and glaze with the stock. We add crushed toast almonds to the dish to create more texture.
Featured in issue 33 – February 2019