Chef’s Table in Season
Make the most of seasonal fruit with this tasty pavlova from Cedrik Rullier, Head Chef at Wesley House in Winchcombe
With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.
The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com
- 8 egg whites
- 1 pinch of salt
- 1 tsp distilled malt vinegar
- 5g cornflour
- 400g of caster sugar
- 1 vanilla pod
Method for the Meringue
- Preheat the oven to 100°C.
- Place the egg whites in a bowl and start to whisk. Add the salt and whisk to soft peaks.
- Whisk in the vinegar and slowly sift in the cornflour.
- Add the caster sugar slowly, continuing to whisk until the meringue thickens.
- Split and scrape the seeds out of the vanilla pod, add the vanilla seeds and whisk to stiff peaks.
- Spoon the meringue into 6 mounds on a baking sheet lined with parchment paper and shape into circles. Bake for about 2½ hours until dry and crisp. Remove from the oven and cool on a wire rack.
- 300ml double cream
- 50g caster sugar
- 1 vanilla pod
Method for the Vanilla cream
- Scrape the vanilla seeds from the pod and add to a bowl with the cream and sugar.
- Whip the cream until it forms soft peaks.
- 100g blackberries
- 1 tsp icing sugar, optional
- 3 plums cut into sixths
- 3 figs, cut into quarters
- 100g blackberries
- Icing sugar, to dust
Method for the Fruit filling
- For the fruit filling, add 100g blackberries to a blender and blitz until smooth. Taste the purée and add the icing sugar if it's a little too tart. Preheat the oven to 200°C/gas mark 6.
- Roast the figs and plums in the oven with a drizzle of honey for 5–10 minutes, until golden and just starting to soften.
- Lightly bash the tops of the meringues and add a generous dollop of cream to each one. Drizzle with some of the blackberry purée and top with the plums, figs and the remaining fresh blackberries. Finish with a dusting of icing sugar.
Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.
That’s the hard work done!
Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!
Frobisher’s Sloe & Raspberry cordial 375ml -
Enjoy a grown-up, chilled soft drink with this sweet dessert. Frobisher’s Sloe & Raspberry cordial, served with ice-cold sparkling water would be a great partner. Take a look at Drink of the Month for some more inspiration.
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