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fennel / cavlo / kumquat

 

 

#Story
Time

 

Kumquats. Fucking Kumquats. Like really - fuck kumquats. Amazing to eat. Tasty little fuckers. But see when you’re prepping 3 - 4 cases a week. It enrages your life. Tiny wee orange things, using a tiny wee knife,  generating loads of tiny wee cuts, that end up burning your hand constantly. Still got cuts on my thumb from halving these wee bastards.

Cam

 

Junk’s Jam:

Serves 2

Hey!

So this tasty little recipe is probably one of our healthiest Junk. Don’t be fooled, it’s still packed with so much flavour and all the naughty calories. Definitely one to impress your fancy pals!

Equipment…

>Pestle & Mortar
>Blowtorch
>Mandolin

The Recipe

Stage #1
>the PREP

The Pork & The Marinade

2 x Pork Fillets
4 Tbsp Thyme
2 Tbsp Rosemary
2 Cloves Garlic
1 Tbsp Dried Oregano
1/2 Lemon Zest
1 Tsp Fennel Seeds
1 Tsp Black Pepper
2 Tsp Table Salt
4 Tbsp Extra Virgin Olive Oil 

  • Trim up the Pork Fillets and remove all the sinew.

  • Finely chop up the Thyme & Rosemary.

  • Place all the dry ingredients into a Pestle & Mortar and grind everything together.

  • Add the Oil to the dry ingredients and rub all over the Pork.

  • Leave to marinade for at least 4 hours but preferably 12.

 
 

Kumquats

So this is the shit bit! But at least you are only doing a couple.

160g Kumquats
140g Caster Sugar
120g Water

  • Top and tail the kumquats and then half them.

  • Using a small turning knife poke out the small seeds that are kicking about in each cell of the Kumquat.

  • Mix the Water & Sugar together in a large pot and bring to a boil. Turn down the heat and add in the Kumquats. Cook on a low heat for about a hour until very tender.

  • Drain the fruit and leave to cool until you’re ready to plate.

 
 

Mustarda

30g Peeled Pistachios
1/2 Comis Pear
1/2 Granny Smith Apple
50g Water
50g Sugar
5g Fennel Seeds
15g Wholegrain Mustard

  • Start off by adding the Sugar, Water, Fennel Seeds & Mustard together and bring to the boil - Take off the heat and leave to cool.

  • Roast off the Pistachios at 175ºc for 15 minutes, once cooled roughly chop and add to the mustard syrup.

  • Finely dice the Apple & Pear and add to the Sugar & Mustard Syrup. Reserve until needed.

 
 

Grapefruit

1 Ruby Grapefruit

  • Peel and segment the Grapefruit.

  • Using a Blowtorch scorch the segments and set aside.

 
 

Cavlo Nero

4 Stalks of Cavlo Nero

Maldon Salt
Vegetable Oil

  • Pre heat the oven to 175ºc.

  • Remove the Cavlo Nero from the stem. Coat in some of the Oil & Salt.

  • Bake on a baking tray for 12 minutes or until crispy.

Fennel & Red Onion 

3 Heads Fennel
1 Red Onion
150g ‘Sweetdram Escubac’
1 Lemons
1/2 Ruby Grapefruit
100g Olive Oil  

Maldon Salt

  • As thin as you can, shave 2 heads of Fennel on a Mandolin. Repeat with the Red Onion and mix together.

  • Juice the Lemon & Grapefruit and mix with the Sweetdram & Olive Oil. Pour the mixture over the Fennel & Onion and season with Maldon Salt. Leave to marinade for an hour.

  • Cut the last head of Fennel into 8 wedges.

  • Pour some of the marinade over the wedges and leave to soak in.

 

Stage #2
>Cook it baby!

 

  • Get a heavy based pan on a high heat and remove the Pork & Fennel Wedges from the marinade. 

  • When the pan is hot add the Pork and char on each side. Rolling the Pork front to back. Cook for about 6 minutes in total.  Remove from the pan and let it rest for another 5 minutes. 

  • Add in the Fennel wedges and char on each side. Season. Remove from the pan and rest with the pork.

Stage #3
>Assemble