In a BBC documentary, it shows "Liam's Cocktail Class", where he makes the following drink, which he says "Must be good for everything" and then when drinking it he says "It's Good man". He also swears by it.......a lot !!
Find this recipe at Liam's Cocktail Class
Noel Corston is a pioneering, critically acclaimed chef. His Restaurant NC is located in the heart of the UNESCO Biosphere Reserve, where he works directly with farmers, fishermen, foragers, and hunters to create food that is simply stunning.
Caramelised Pig’s Head with Endive, Potato Purée & Golden Sultanas
Ingredients to serve 4:
1 pig’s head split in half by your butcher
A few leeks, carrots, celery & onions, light chicken stock
2 Belgian endive/chicory
4 Maris Piper potatoes
Sea salt, black pepper, lemon juice, butter, Flower Honey, double cream
Golden sultanas in Cider Brandy syrup
300 ml Ostlers Vintage Cider Vinegar
1 x non-stick pan
1 x small sauté pan
2 x small saucepans
1 x cooked meat board, 1 x raw meat board, 1 x carving knife, 1 x boning knife
Muslin / Clingfilm
Soak the pig’s head for 24 hours in water, then shave or singe off any hair.
Bring them up to the boil quickly in fresh water with bay, thyme, garlic and pepper, then as soon as they boil, refresh and rinse under cold running water.
Char the aromatic vegetables until blackened. Caramelise with honey and some cloves, put the scalded heads face up on top and deglaze the pan with the Cider Vinegar, reduce to a syrup.
Cover with chicken stock, bring up to a VERY SLOW simmer, offset the pan from the ring and braise for 24 hours. Cool in the liquid.
Pass off the liquid and rapidly reduce to keep in the flavour.
Meanwhile, remove the bones, glands and any sinew or unwanted bits, trim away about 20% of the fat from the cheek, and spread out the two head halves on greaseproof paper.
Season, sprinkle on some of the sultanas cooked in Cider Brandy, then roll the heads to form a tight cylinder about 10cms in diameter. Chill.
Pass the cylinder, once partially chilled, to a muslin cloth, and roll tightly, pushing out any excess fat through the pores in the cloth to achieve a very tight, dense roll. Hang in the fridge overnight.
Make a simple potato purée by washing some spuds, then baking them in the oven over sea salt. When cooked, remove the pulp from the skins, pass and add reduced cream and butter, season to taste.
Sauté the chicory leaves in foaming butter, then add some Flower Honey, colour, add chicken stock, season and reduce to a glaze.
To serve, heat through the potato purée and the chicory garnishes, slice the pig’s head into 4cm wide rounds and pan fry until golden and crispy, turn, glaze with Flower Honey, season with sea salt and warm through for a few minutes in the oven.
Spoon some of the potato on to the top end of the plate, and the chicory below. Place a slice of the pig’s head on the chicory, and glaze with the reduced cooking liquor finished with a knob of butter. Be sure to spike the sauce with a few drops of Vintage Cider Vinegar for acidity, richness and depth, then finish with a few of the golden sultanas.
Polly Guy is “Come Dine With Me Champion of Champions” winner and local TV presenter. As well as being a mum, Polly is a passionate food blogger and chef and has had considerable success in catering with her chutney and curd business: “Polly’s Pantries”.
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