We had the pleasure of welcoming award-winning Lincolnshire chef by Darren Rogan to cook in our Bailgate showroom – And we were lucky enough to taste his delicious food!
Recipe below for Pork Fillet – Egg Yolk – Celeriac – Shallot – Black Pudding – Crackling
SLOW COOKED YOLK
(x2) Medium free-range eggs
Rapeseed oil to cover
Preheat oven 65.c
Gently separate yolks and discard the egg white. Place in an ovenproof dish and cover with oil. Bake 1 hour and remove from oven but leave in oil. Served at room temperature.
30g white wine vinegar
1 shallot (peeled and sliced into rings)
Boil white wine vinegar and sugar and pour over sliced shallots. Leave to pickle for a minimum of 1 hour. Served at room temperature.
SALT BAKED CELERIAC
Preheat oven to 250.c. Mix flour, water and Maldon into a dough. Place celeriac on a baking tray. Roll out the dough and cover the celeriac. Bake 250.c for 30 mins then drop the temperature to 160.c and bake for 1 hour (until celeriac reaches 80.c core temperature). Once cooked, remove celeriac from its crust and with a sharp knife remove the skin and portion into the desired shape and serve.
25g Sosa Air Bag
Preheat oven to 160.c. Place airbag on a baking tray and cook for 10-15 minutes until puffed and season with salt. Serve at room temperature.
100g black pudding
Preheat oven to 160.c. Crumble black pudding finely and grated Parmesan onto a baking tray. Mix and bake 10-15 mins and serve.
(x1) Pork fillet (trimmed – ask your butcher to remove sinua)
Preheat oven to 160.c. In a hot frying pan, add a little oil, season the pork fillet and sear well on all sides. Put frying pan to one side. Place on a tray in the oven and cook until an internal temperature of 55.c approx. 12-15mins. Remove from oven and rest until the internal temperature of 60.c is reached. Slice into 4 and serve 2 slices per plate.
25ml white wine
25ml chicken stock
In the frying pan used to fry pork, add the white wine and chicken stock and boil to deglaze the pan. Add cream and season with smoked salt and serve.