The Milestone Recipes. The Milestone would like
to share a recipe with you...
Confit pork belly with winter vegetables, sage dumplings and
apple sauce
Ingredients - Confit Pork Belly
1kg Pork belly
2tsp sea salt
250gm duck fat
1 sprig of thyme
1 sprig of rosemary
1 garlic bulb
¼ pint of chicken stock
1. Salt the belly on the skin side and leave in the fridge for 2 hours
to draw out any excess liquid.
Wipe off the salt with kitchen roll.
2. Place the belly in a casserole dish with the thyme, rosemary
and garlic bulb.
3. Pour the stock into the casserole dish being careful not to saturate the pork skin.
4. Melt the duck fat and pour over the belly itself .
5. Cover with a lid and cook at 110 for between 3-4h (check constantly every 30 mins after the first 2 hours) due to different
sizes of belly pork
Ingredients - Spiced dumplings
100g ounces plain flour
50g ounces shredded beef suet
1/4 teaspoon salt
1/2 teaspoon baking powder
Water to bind
Picked thyme leafs chopped
1 chopped red chilli
Grated zest of one lemon
1. Place all ingredients into a kitchen aid or a mixing bowl and
mix until all the suet is incorporated into the dough.
2. Allow to rest in the fridge for 1 hour .
Then shape into 10-20
gram dumplings.
3. Poach in boiling salted water until floating.
4. Finally pan fry in a little vegetable oil to gain colour and
texture.
Deep fried Sage leafs
Pick a hand full of sage leafs leaving a 1-2 cm stem on deep
fry at 180c for 10-15 seconds then turn out onto kitchen towel
to absorb any excess oil.
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