Sat, 19 November 2022
Dean Diplock's Smoked Bacon Loin Chop with handmade crumbed colcannon potato, grilled tender stem broccoli
Ingredients:
Meat
Smoked Bacon Loin chop on the bone
Colcannon
Mashed Potato (Room temperature)
Savoy Cabbage (finely sliced)
Egg yolk
Lemon
Oil
Nutmeg grated
Garlic (finely chopped)
Streaky Bacon (chopped)
Spring Onion (chopped)
Egg, Flour & Panko crumb pannè
Seasoning
Prune Sauce
Prunes (pitted & halved)
Strong cup of tea
Jus reduction
Garnish
Cooking Apple or green apple (peeled & cut into wedges)
Water
White Sugar
Brown Sugar
Butter
Vegetables
Tender stem broccoli (Steamed)
Butter
Seasoning
Method:
1. Soak the halved prunes in the hot tea to rehydrate. Leave for 15 minutes.
2. In a sautés pan, braise the streaky bacon & garlic in oil until cooked, but not dry. Add the cabbage and sweat until soft.
3. Deglaze with a squeeze of lemon, season and add a pinch of nutmeg. Set aside to cool a bit.
4. In a mixing bowl, mix the egg yolks, mashed potatoes and spring onion. Season.
5. Combine with the cabbage & mix thoroughly. Divide into 4 cakes and mould with a dough cutter into even shapes
6. Pannè the cakes once in flour, egg & bread crumbs and place in a fridge to set.
7. Simmer the water and white sugar in a sautés pan and poach the apple wedges until just softening.
8. Remove and drain on kitchen towel, then caramelise in brown sugar and butter in a pan. Set aside and keep warm.
9. Grill your chops and deep fry your cakes until golden brown. Place both in the oven at 180? C until cooked.
10. To plate, heat the broccoli in butter & season. Warm the prunes in the jus.
11. Place the broccoli on the plate, topped with the chop and colcannon to the side lifting the chop from the plate.
12. Garnish with the caramelised apple wedges and prune jus.
