Fiddlehead Cured Pork Belly
Product
3 – 10lb Pork bellies
1 box kosher salt
4 star anise
20 juniper berries
¼ cup ground coriander
¼ cup ground cumin
1 tbls ground cardamom
2 tbls crushed red chilli flakes
2 cups chopped fiddleheads
10 pounds butter
2 litres canola oil
Method
- Mix all ingredients except butter and oil.
- Cover the bellies with curing mix. Place in a perforated pan, cover and marinate for 2 days.
- After 2 days rinse off all the excess curing mix and pat dry with a towel.
- Place all butter and oil in 3 separate deep hotel pans. Cover with parchment and tin foil and braise for 4 hours.
- Take out of the oven and cool in at room temp for another 4 hours.
- Place bellies in 3 separate shallow hotel pans cover with saran wrap and put another shallow hotel on top and press for 12 hours.
Total Cooking & Prep Time
3 days
Fiddlehead Pesto
Product
1 cup hazelnuts
¼ cup sugar
¼ cup water
2 cups fiddleheads
½ cup to 1 cup olive oil
15 cloves roasted garlic
½ cup shaved parmesan cheese
Salt and Pepper to taste
Method
- Toast hazelnuts for 10 minutes. Boil sugar and water and coat the hazelnuts and cook for another 5 minutes.
- Cool hazelnuts and combine all ingredients in blender except for the oil.
- Add have the oil half at a time and pulse to leave a little texture in the pesto.
Total Cooking & Prep Time
30 minutes
Beet Puree
Product
8 red beets
5 shallots
3 tbls honey
1 litre 35% cream
½ cup sherry vinegar
Salt and pepper to taste
Method
- Peel and rough chop beets. Place all ingredients in a saucepot bring to a boil and cook until the beets are fork tender, about 20 to 25 minutes.
- Puree and pass through a china cap
Total Cooking & Prep Time
40 minutes
Fiddlehead Hollandaise
Product
2 ½ cup finely chopped fiddleheads
3 pounds butter
1 bottle chardonnay
15 peppercorns
3 bay leafs
3 chopped shallots
8 sprigs thyme
Juice and zest of one lemon
Tabasco
Worchester
6 egg yolks
Salt and pepper to taste
Method
- Put wine, peppercorns, thyme, shallots, bay leafs, and 1 cup of the fiddleheads in a saucepot reduce by 2/3’s
- Stain ingredients and reserve.
- Melt butter and skim some of the white milk fat off the butter.
- In a metal bowl whisk eggs and reduction together over a double boiler. Slowly incorporate melted butter until a thick sauce is formed.
- Add Tabasco, Worchester sauce lemon juice, zest and seasonings and the last 1 ½ cups of chopped fiddleheads.
Cooking & Prep Time
45 minutes