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Seasonal Recipes – December

19 Dec 2014
Openings Uncategorised
Last month we welcomed Head Chef Jon Los from the four-star The Bishopstrow to share with you his favourite seasonal ingredients to work with in his kitchen. Following on from last month’s recipe incorporating beetroot into a trout dish, this month Jon showcases how to bring out the best flavours from the traditional December ingredient – the humble Brussel sprout. When asked why the sprout he said, “I have chosen Brussel Sprouts this month as -- love them or hate them -- what vegetable better represents Christmas and that is what to me December represents. They are an easy vegetable to use and require very little preparation. This month’s dish is more of an accompaniment to your Christmas Lunch." The Vegetable Calendar showcases the ingredients Jon will be incorporating in his fine dining recipes.

Brussel Sprouts with Home cured Smoked Bacon, Chestnuts and Wild Mushrooms

Ingredients • 200g Brussel sprouts • 500g Pork belly • 100g Girolle or Trumpet mushrooms • 100g Cooked chestnuts • 250g Sugar • 250g Salt • Water • Maple syrup • Smoking Chips Method 1. Firstly mix the sugar, salt, and maple syrup together in a container add the pork belly and cover with water add 2 tablespoons of maple syrup, make sure salt and sugar has dissolved and leave in the fridge for 3 days. 2. Remove the belly from the “cure” and gently heat some smoking chips in a tray until they start to smoke, put a cooling rack on top and place your pork belly on top, cover with tin foil and put in the oven for 10 minutes then remove and leave to cool. 3. Take the outer leaves from the sprouts and mark a cross on the base with a small knife, dice the bacon to your preferred size and ensure the wild mushrooms are cleaned. 4. Blanch the sprouts for 5 minutes, whilst slowly sautéing the diced Belly pork, add the mushrooms and crumbled chestnuts half way through then when the sprouts are ready add them to the same pan add about 10g of butter and sauté until slightly coloured, season with salt and pepper and serve. 5. When preparing any wild Mushrooms be sure to check them thoroughly any soil or twigs that may still be inside. 6. Beware when smoking the pork belly, especially when you remove the tin foil as smoke will come out the sides (and possibly set off your some alarm) 7. Try to choose a pork belly with good meat content some may have thicker fat than meat Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurant, Sijin Sudhakar, takes Head Chef’s second seasonal ingredient of choice this month, a pear, to create a classy Pear Martini cocktail. Ingredients • 20ml Bombay Gin • 15ml Dry Martini • 15ml Pear Liqueur Shake all the ingredients vigorously in a cocktail shaker with crushed ice and strain into a Martini glass.
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