Create a Mother's Day feast with Alan Jones, head chef at Cowley Manor
Alan Jones, head chef at Cowley Manor, showcases two recipes from the country retreat's locally-sourced menu:
Diver-caught scallops with creamed leek, saffron potato and cucumber
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8 extra large diver-caught scallops (removed from shell, cleaned and keep the shell)
1 leek, finely shredded
100ml double cream
4 charlotte potatoes
100ml fish veloute
For the veloute:
75ml noilly prat
75ml white wine
100ml fish stock
Salt, pepper, butter
Finely slice shallot over a mandolin.
Sweat the shallots in butter without any colouration. Add the noilly prat and white wine, reduce to a glaze.
Add fish stock and then reduce to a glaze.
Add cream, bring to boil, add seasonings.
Pass through fine sieve
For the scallop:
Wash and sterilise the scallop shells.
Cook the leek in the cream
Turn the potatoes into barrel shapes then cook in salted water with the saffron until soft. Also turn the carrots and cucumber and cook in salted water.
Add the creamed leek to the bottom scallop shell, topped with two scallops cut into half (diamonds) and one of each of the turned vegetables, season with rock salt and finish with a heaped tablespoon of the veloute. Add the scallop shell lid and seal with a band of puff pastry then egg wash. Bake in a pre-heated oven at 200C for 10 minutes.
Huntsham Farm middle white slow braised pork belly
1 middle white pork belly, boned, trimmed and salted for 24 hours
Rough cut vegetables – carrot, leek, onion, celery, garlic
6 star anise
1 tablespoon coriander seeds
1 sprig thyme
2l veal, beef or pork stock
For the belly
Seal the pork belly in a pan, take out and put to one side. Caramelise pork bones and trimmings in the same pan, add vegetables and roast again.
Add star anise, coriander seeds and thyme.
Put the pork belly back in the pan and cover with the stock and tin foil, place in the oven at gas mark 3 for 4 hours.
When cooked, strain off the stock, keep the bones, veg and trimmings, then cool the belly between two trays skin side down.
For the sauce
Roast the bones, veg and the trimmings with a tablespoon of five spice. Add two spoons of honey and cook until caramelised.
Add 500ml of cider and reduce to a glaze.
Add the cooking stock, bring to the boil and remove any foaming on the top of the stock.
Simmer for 15 minutes, skimming regularly, then pass, finish the jus with a dash of double cream and a knob of butter.
Portion the belly and cook in a non-stick frying pan (skin side down) for 10 minutes in a hot oven. Add a generous slash of carrot puree to the plate first, then add some sautéed spinach, pipe the mash potato and some chantenay carrots. Place the crisp belly in the centre of the garnish so you can see all the vibrant colours around. Add two caramelised apple rings and finish with the cider jus.