Recipe by Gethin Rees, head chef, Harry’s Bar
Braised Pork & Black Pudding Terrine, Parisienne Purple Potato & Vegetable Garden with Krombacher Sauce, Paired with a Krombacher Pils.
Ingredients
Serves 4
Braising the pork & pulling
1.25 kg pork belly
1 white onion, chopped
3 star anise
Vegetable stock to cover meat.
2 tbsp English mustard
Seasoning
Black pudding filling
650 g Black pudding (leave out of the
fridge for 30 mins before use)
3 stalks of tarragon, picked and
chopped
1 banana shallot, finely chopped
3 cloves of garlic, chopped
Red cabbage crisps
¼ red cabbage, sliced
100 ml red wine
200 ml chicken stock
2 tbsp five spice
1 tbsp nutmeg
100 g caster sugar
60 g sweetcorn
50 g egg whites
50 ml water
Parisienne potato
1 kg purple potatoes
100 ml red wine vinegar
100 ml vegetable stock
100 ml red wine
3 sprigs of thyme
3 garlic cloves (chopped)
Salt and pepper
Celeriac Puree
½ celeriac chopped
1 white onion chopped
2 cloves of garlic crushed
1 dash of white wine
½ pint milk
½ pint double cream
Vegetables
1 pack of rainbow baby carrots
1 bunch of kale
2 tbsp honey
10 g butter
Krombacher Sauce
2 shallots chopped
8 sprigs of thyme
4 roots of tarragon
2 tbsp five spice
50 ml chicken stock
1 pint of Krombacher Pils
100 ml double cream
Method
Braising the pork & pulling
Remove the fat from your pork belly and place in to a deep cooking tray along with the white onion and thyme. Add the veg stock so it is about 4cm high. Cook in the oven at 160C for 4 -5 hours. Once the pork is cooked, pass the liquid into a pan discarding the other ingredients and remove any fat before adding the English mustard and seasoning, before giving it a good mix and then setting aside.
Crumble the black pudding in a mixing bowl and add the garlic, tarragon, shallot and seasoning. Mix all the ingredients and shape the black pudding into a large sausage, then roll tightly in clingfilm and refrigerate for 20 minutes to hold its shape.
Warm the pork liquid up and then drizzle over with a small ladle over the pork meat mix together. Then lay out the pork meat on cling film (18inch is best). Place the pork meat onto the clingfilm so it is around 2cm thick. Get your chilled black pudding roll and place in the centre of the pork meat and slowly roll the cling film and pressing together to cover the black pudding. Keep rolling tightly and then place in the fridge to hold its shape. Cut to portion size when needed.
Celeriac Puree
Warm a medium-sized saucepan and place the white onion, celeriac and garlic in the pan to
gently cook. Once the onions have softened but not coloured, add the white wine and then
the milk and cream. On a low boil, cook until the celeriac is soft, then drain off the liquid
and blend adding a little of the liquid until you have a smooth puree. Then season to taste.
Discard the liquid and keep the puree until needed to use cold.
Red Cabbage Crisp
Place the red cabbage in a medium-sized pan and cover with chicken stock, red wine, the
caster sugar, five spice and nutmeg. Cook until the cabbage is tender, around 30mins. Then
drain the liquid from the cabbage and blend the cabbage into a smooth puree. You can add
some of the liquid back to help the process. Once complete, weigh out 290g of red cabbage
and keep to one side. While the red cabbage is cooking, place the corn in a small pan and
add just enough water to cover it. Cook on a medium heat until the corn is soft, then drain
and blend to a puree.
Whisk your egg whites until foamy and in a small pan heat the water and sugar to 120C. Then slowly pour over the egg whites continually whisking fast until the mixture cools to room temp. Then fold in the red cabbage and corn puree in slowly. Once done spread onto a baking mat or parchment paper about 1cm thick and dehydrate at 53C in a dehydrator or an oven for around 5hrs until it firms up. Allow to cool and break into shards and store in an airtight container.
Parisienne potato
Wash the potatoes and make sure no dirt is present. Using an apple corer press through the potatoes to get a barrel shape- you should get around 4-5 out of each potato. Square off both ends of each potato barrel. Add red wine vinegar, red wine and veg stock to a pan and place the potatoes in the liquid. Cook on a medium heat for around 10-15 mins until softened. Remove from heat and cool under cold water before coating with seasoning, garlic and thyme. To finish, roast in the oven with a little butter for 8 mins.
Vegetables
Heat a small pan of oil to 170C and then drop the kale into the oil submerging for around 1 min until it crisps. Take out of the oil, dry on a towel and add salt. Clean the carrots and then blanch in hot water until tender before removing and allowing to cool down.
Krombacher Sauce
In a medium-sized pan on a low heat, sweat off the shallots, thyme, tarragon and five spice. Add the Krombacher Pils and reduce until a quarter is left and then add the chicken stock. Reduce for a few minutes and then add the double cream. Cook for 5 mins and then pass through a sieve and season. Keep to one side until serving.
To serve
Cut the pork ballotine into 2cm wide discs and then in a hot pan with a dash of oil, sear both sides of the pork until lightly golden. Then cook in the oven for a few minutes until hot. Roast the blanched carrots that have been tossed with honey along with the purple potatoes in butter and seasoning. Once all is warm, heat the sauce in a pan and then with a pastry brush, lightly brush the plate with celeriac puree. Then place the pork on the plate and build your warm vegetables around it. Pour a small amount of sauce over and then add your red cabbage crisps.
Harry’s Bar was established in July 2019 to provide the finest drinks alongside high quality, freshly prepared food in a stylish Cowbridge environment. Whether it’s for a quick coffee, world lager, craft ale, gin, a quick bite to eat with friends or an evening meal, Harry’s has the drinks and dishes to delight.
Using the best locally-sourced produce such as Celtic Pride Steaks, Welsh lamb and sensational seafood, head chef Gethin Rees exudes passion into every creation, big or small.
Bringing a dash of seren (star) dust to Harry’s, Gethin is a self-taught, multi award-winning chef who was previously the proprietor of the Seren Diemwnt in Cardiff.
Gethin also helps train the next generation of young chefs in his work for colleges.
Harry’s Bar, 2 Westgate, Cowbridge CF71 7AQ, 01446 771450 www.harryscowbridge.co.uk