Ingredients
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Pigs Ear
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6 pigs ears
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1 carrotroughly chopped
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1 Onionroughly chopped
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2 stalks celerystalks celery
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1 bay leaf
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2 cloves Garliccrushed
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100 millilitres port
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600 millilitres Chicken Stock
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Ginger Jelly
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2 kaffir lime leaves
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1 Ginger4cm fresh knob
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5 gelatine leaf
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Corn
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1 corn on the cob
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corn on the cob
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500 grams crab meat
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500 millilitres Olive Oil
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1 bunch basil
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250 grams coriander seeds
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50 millilitres Lemon Juice
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Apple Sauce
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5 apples
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40 grams Butter
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dash water
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1 vanilla bean
Directions
Pigs Ear
- Sweat down vegetables in a large base pot, add the port and bring to the boil.
- Add the pigs ears and chicken stock and bring to the boil
- Cover with glad bake and foil and place in a low oven (150 C) for about 4 hours or until soft.
- Let the ears cook a little then drain off stock
- Lay ears flat on baking paper lined trays, press with a weight and leave over night.
- Remove the next day and trim into triangle shapes.
- Set up a crumbing station – flour, egg wash, crumbs and crumb the ears twice each then deep fry for about 3 – 4 minutes until golden brown.
Ginger Jelly
- Bring all ingredients up to the boil and infuse for 4 – 5 mins.
- Pulse in a blender then strain.
- Soak Gelatin in cold water and then dissolve in hot ginger mix, set in a container overnight.
Corn
- Cut corn off the cob.
- Heat a pan with oil, add corn and season and toast lightly until soft to bite
Crab
- Toast coriander seeds in a pan, place these along with the basil into a blender and pulse slowly then add the oil.
- Strain through a fine sieve, add lemon juice and season to taste.
- Mix the crab and the dressing and season.
Apple sauce
- Peel and core apples, place then in a heavy base pot with butter and vanilla put on a low heat and cover.
- Cook for 20 mins or until they are soft, then blend in a blender until smooth.
Plating dish
- Mix the corn and crab with together with the vierge dressing and lightly season.
- Arrange on a plate and garnish with baby basil leaves.
- Once the pig ear is cooked place on top of salad, put a small dollop of apple sauce on top and a few spoons of ginger jelly around the dish.