SOUS VIDE PORK BELLY AND SCALLOPS
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Shaun Thompson
Geoff Laws
Seasoned tender Sous Vide Pork belly served with seared scallops, Chorizo, cauliflower puree, pureed carrots, micro herbs and grapes.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
- 400g Pork Belly
- 5 Scallops*
- 10 Grapes
- 2 pnt Micro Sorrel
- 2 pnt Micro Arugula
* Pre-heat a saucepan to a very high heat. Lightly seal scallops for 40 seconds on each side until caramelised.
Pork Brine- 150g Honey
- 12 Bay Leaves
- 1 Bunch Rosemary
- 1 Bunch Flat-Leaf Parsley
- 65g Garlic Cloves, crushed, skin left on
- 20g Black Peppercorns
- 150g Salt
- 2Lt Water
- 150g Honey
- 80g Pork Belly
- 40g Lard (fat)
- 100g Chorizo, diced (3cm x 3cm)
- ½ Head Cauliflower, stem and tough stalks trimmed.
- Florets, roughly chopped
- 125ml Milk
- 50ml Cream
- 1 Onion, diced fine
- 100g Butter
- 1 Bunch Thyme
- 2 Carrots
- 20g Olive Oil
- Salt
- Pepper
Methods and Directions
Pork Brine- Mix all ingredients together and pour liquid over Pork Belly for 24 hours. Take Pork Belly out of liquid and tap dry.
- Cut pork belly into portion sizes and place into vacuum sealed bags with lard then seal.
- Cook pork belly in sous vide machine at 85°C for 9 hours.
- Sear chorizo in hot pan with oil until golden in colour.
- Sweat cauliflower with the mushrooms and onion in 100g butter in pan.
- Add milk and cream and bring to a simmer.
- When the cauliflower has turned translucent (about 10 minutes), add the thyme leaves and then blend. Finally pass your mixture through a sieve.
- Place the carrots on a grill plate or under the grill to burn the skin off.
- When the skin is dark, place the carrots in a steamer and cook until tender.
- Place the carrots in a blender, season with salt, pepper and the olive oil and blend to a very smooth puree. Expect the puree to be very dark.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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