Chef’s Table in Season
Brussels sprouts gratin
Head chef at The Broadway Hotel, Eric Worger, is serving up this delicious combination of smoked bacon, Brussels sprouts and mascarpone gratin with Sunday Lunch throughout December, including Boxing Day Lunch in the Tattersalls Brasserie. Book your place now or have a go at making it at home…
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
- 1kg prepared sprouts, blanched and sliced
- 250g mascarpone
- 6 x rashers of smoked bacon, cooked and sliced
- 4 x shallots, chopped
- 4 x cloves of garlic, crushed
- 175ml glass of white wine
- 200g panko bread crumbs (or similar)
- 1 x lemon, juice and zest
- 100g grated parmesan
- Pre heat oven to 190°C
- Sauté the diced shallots and garlic over a medium heat. Once shallots start to brown add the bacon – cook for a few more minutes to combine the flavours
- Add the white wine and reduce for 8-10 mins until reduced by half
- Add sliced sprouts, lemon juice and zest, mascarpone and cook until sprouts are al dente
- Season to taste then transfer to an oven-proof dish
- Top with the Parmesan and panko bread crumbs and bake in oven until golden brown
- Finely chopped chive
- Crispy pancetta
- Serve as a wonderful side to complement your Christmas Lunch or as a fantastic treat to go with any roast Lunch.
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!
The Secretary Bird Chenin Blanc
This tasty side dish needs a fruity white to cut through the richness. Try this South African classic with its fruity pineapple and sunny lemony notes.
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