The city roof garden

Recipe: warm salad of pork with black pudding

Ingredients
One teaspoon of grain mustard
Three tablespoons olive oil
One tablespoon white wine vinegar
Pinch of salt
A little butter and olive oil for frying
One pork fillet around 200g sliced in to medallions about 1/2cm thick
Half a red onion finely diced
One apple finely diced
60g black pudding diced
One handful red chard
One handful of rocket
Small handful torn basil

Method
Start with the dressing by mixing together the mustard, olive oil, white wine vinegar and salt.

Heat a large frying pan. When hot, add the butter and olive oil for frying and flash fry the pork, red onion, apple and black pudding until the pork is cooked. Turn the ingredients to ensure even cooking is acheived, do this gently so that the apple and black pudding dont disintegrate, remove from the pan into a large bowl.

Add the red chard, rocket and basil, season with the dressing and mix all of the ingredients together, check the seasoning, serve the salad in a bowl, this also works well with a poached egg on top.

Recipe: salmon and monkfish spring rolls

Ingredients
100g of salmon
100g of monkfish
One teaspoon chopped fresh coriander
A few leaves of torn basil
One teaspoon dark soy sauce
One teaspoon Thai fish Sauce
Three spring roll wrappers
One tablespoon of plain flour mixed with a little water to make a paste

For the dressing
75ml light soy sauce
One clove of garlic chopped
One spring onion, finely chopped
One teaspoon finely chopped red onion
A couple of handfuls of mixed leaves

Method
Place the salmon and the monkfish in a blender with the coriander, basil, dark soy sauce and the Thai fish sauce, and pulse until roughly chopped

Spoon one-third of the mixture onto one of the spring roll wrappers. Fold the top over, then the two sides to make ends, followed by folding the bottom up to make a complete roll. A few minutes before cooking the spring rolls, seal the edge with a little flour-and-water paste.

In a small saucepan, bring the light soy sauce to the boil. Add the garlic, spring onion and red onion, remove from the heat and allow to cool.

To cook the spring rolls, deep fry until golden or brush with a little oil and bake in a hot oven at 220c for ten to fifteen minutes

Chop each spring roll into two and place three halves on leaves piled on the centre of the serving plates. Serve with the dressing in a small bowl for dipping.

Recipe: Vanilla panna cotta

Ingredients
160ml cold milk
Three leaves of gelatine
Two vanilla pods
One litre of double cream
160g icing sugar

Method
Start by placing the milk in a pan, adding the gelatine leaves and leaving to soak. Slice the vanilla pods lenghways and scrapeout the seeds. Place both the pods and the seeds in a pan with the cream and just bring to the boil.

While the cream is heating, bring the milk to the boil until the gelatine is completely dissolved, add the cream along with the sugar and whisk to mix.

Remove the vanilla pods, pour the mixture into the moulds and palce in the fridge to set for three hours or more.

To turn the panna cotta out onto a dish, dip each mould in hot water for a few seconds and the dessert should slide out.

Recipe: Rhubarb and custard

Ingredients

Rhubarb

Custard

Fresh berries

Mini meringues

Garden mint

Fruit coulis

Agar agar

Raspberry sorbet

Method

Warm the custard and thicken with the agar agar, pour in to a lined tray and allow

To chill until it sets

Poach the rhubarb until tender, chill once cooked to prevent it going soft.

When you are ready to serve cut the fresh berries, shred the mint, cut the cold set 

Custard and plate the dessert. 

Finish the dessert with a scoop of sorbet and the fresh shredded mint.

Recipe: Octopus salad, peanut butter and strawberries

Ingredients
Peanut butter
Strawberries
Vintage tomatoes
Shallots
Smoked almonds
Red Chilli
Peashoots
Micro herbs
Chives
Olive oil
Octopus

Method
Place the peanut butter and smoked almonds into a blender

Blitz until a smooth paste is achieved, add the olive oil, just enough to loosen the paste, remove from the blender and add chopped chives, spoon the mix onto the service dish

Cut the tomatoes and add them on top of the almond paste, chop the strawberries and do the same.

Cut the octapus and fry in a hot pan, this takes a very short period of time so be carefull not to over cook as it will go tough.

Add the octopus to the dish, sprinkle over some whole smoked almonds and add some fresh chopped red chilli also.

Dress the peashoots and micro herbs and place on top of the salad.

Recipe: pulled pork and anchovy pressed terrine

Ingredients
2kg pork shoulder or pork belly
3 carrots diced
1 head celery chopped
5 shallots diced
2 lemons
1 star anise
2 cloves
Vegetable stock
Anchovies
Chives
Green peppers
Cucumber
Capers
Green tomatoes
Green tomato paste
Olive oil
Seasoning
Mixed micro herbs
Pea shoots
Pork rind

Method
In a large baking tray, add the pork, celery, 4 shallots, carrots, star anise, cloves, lemons, vegetable stock.

Cover and braise the pork until it falls apart and can be shredded.

Once cooked remove the pork from the braising liquid and let it stand for 20 minutes to allow it to cool.

Once cooled shred the pork and chop up the vegetables from the braising pan, mix and season, chop the anchovies and chives and add to the mix, place the pork into a mould and spoon over a small amount of the braising stock, cover with cling film and press with a weight until cold (overnight works best)

For the salsa finely diced the pepper, cucumber, capers, green tomato, add the green tomato paste and olive oil, season to taste.

For the pork crackling place the slices of pork rind between to trays and bake until crisp.

To serve spoon the salsa on to a serving dish, add a slice of the terrine, dress the micro herbs and place on top, finish with the crisp pork rind.