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treacle brined pork

Black Treacle Brined Pork Ribeye, Roasted Carrots, Carrot Tapenade, Fennel, Crushed Potatoes, Burnt Apple Purée

By The Old Bank Bistro, Snettisham, Kings Lynn
Visit www.theoldbankbistro.co.uk

Recipe published in Feast, Issue 10 – October 2016

Serves Four

INGREDIENTS

4 x 8oz pork ribeye
Brine:
200g of black treacle
200g
of water
40g
of salt

Garnish:
500g Norfolk Peers new potatoes
1kg
of carrots
2 medium heads
of fennel
200g
of rapeseed oil (plus extra for frying)
50g of unsalted butter
4 Granny Smith apples
100ml
of apple juice/cider (optional)

METHOD
All of the elements in this dish can be prepared a day before, ready to be finished on the day

Meat
Combine all of the ingredients for the brine until it has all completely dissolved. In a bowl large enough to accommodate all of the pork, marinade it in the brine for 5-6 hours

Then wash and pat dry on a towel and store in the fridge, preferably uncovered to allow the meat to air dry and the flavour to intensify. The leftover brine can be discarded

Garnish
Boil the new potatoes until very tender. Once cooked through crush with a fork, mix in 50g of butter, season to your taste. Take off the herby tops of the fennel, chop them finely and fold through the crushed potatoes 

Put aside 4 of the nicest looking carrots (they will be used for the roasted carrot)

For the carrot tapenade
Wash the remaining carrots and cut them 0.5cm thick. Place them in thick bottomed saucepan, cover with the rapeseed oil and cook over medium heat until they are very dark. This could take anywhere between 2-4 hours. Allow to cool and puree the carrots and the oil together

For the roasted carrots
Strain off a little oil from the tapenade, drizzle over the four carrots, season and roast for about 40-50 minutes at 180°C

For the fennel
Trim the stalks off the top (used for the potatoes) and cut each bulb into eight wedges. In a bowl, toss the fennel wedges with a little oil and salt and then caramelise the outsides in a medium-hot dry pan. Turn occasionally. Over medium heat, it should take about 10 minutes for the fennel to cook through

For the burnt apple purée
Cut each apple in half and place cut side down in a dry roasting tray. Bake at 180°C until the apples are very soft and very well coloured. As soon as the pan comes out of the oven, deglaze with 100ml of apple juice, cider or water. This will release any caramelised bits from the pan. Scrape all into a food processor and whizz until completely smooth (a jug blender will achieve the best results). If the purée looks a little thick, add enough water to achieve desired consistency

With all of the elements ready
In a medium hot pan with a little oil, sear both sides of the pork ribeye. The pork should blacken slightly. Transfer into a roasting tray along with the roasted carrot and the fennel and finish in the oven at 180°C for 6-7 minutes. This will achieve a medium finish. If you like your pork done more, bake for 10 minutes. Whilst the pork is resting out of the oven, in a warm place, set up four pre-warmed plates. Reheat your potatoes and dress the plate to your liking. At the restaurant we start with the tapenade at the bottom and build everything up, but feel free to let your artistic side guide you!

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