PIGS EAR SCHNITZEL WITH CORN AND CRAB SALAD

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PIGS EAR SCHNITZEL WITH CORN AND CRAB SALAD

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Ingredients

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Pigs Ear
6 pigs ears
1 carrot roughly chopped
1 Onion roughly chopped
2 stalks celery stalks celery
1 bay leaf
2 cloves Garlic crushed
100 millilitres port
600 millilitres Chicken Stock
Ginger Jelly
2 kaffir lime leaves
1 Ginger 4cm fresh knob
5 gelatine leaf
Corn
1 corn on the cob
corn on the cob
500 grams crab meat
500 millilitres Olive Oil
1 bunch basil
250 grams coriander seeds
50 millilitres Lemon Juice
Apple Sauce
5 apples
40 grams Butter
dash water
1 vanilla bean
  • Serves 6
  • Medium

Ingredients

  • Pigs Ear

  • Ginger Jelly

  • Corn

  • corn on the cob

  • Apple Sauce

Directions

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Pigs Ear

  1. Sweat down vegetables in a large base pot, add the port and bring to the boil.
  2. Add the pigs ears and chicken stock and bring to the boil
  3. Cover with glad bake and foil and place in a low oven (150 C) for about 4 hours or until soft.
  4. Let the ears cook a little then drain off stock
  5. Lay ears flat on baking paper lined trays, press with a weight and leave over night.
  6. Remove the next day and trim into triangle shapes.
  7. 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

  1. Bring all ingredients up to the boil and infuse for 4 – 5 mins.
  2. Pulse in a blender then strain.
  3. Soak Gelatin in cold water and then dissolve in hot ginger mix, set in a container overnight.

Corn

  1. Cut corn off the cob.
  2. Heat a pan with oil, add corn and season and toast lightly until soft to bite

Crab

  1. Toast coriander seeds in a pan, place these along with the basil into a blender and pulse slowly then add the oil.
  2. Strain through a fine sieve, add lemon juice and season to taste.
  3. Mix the crab and the dressing and season.

Apple sauce

  1. Peel and core apples, place then in a heavy base pot with butter and vanilla put on a low heat and cover.
  2. Cook for 20 mins or until they are soft, then blend in a blender until smooth.

Plating dish

  1. Mix the corn and crab with together with the vierge dressing and lightly season.
  2. Arrange on a plate and garnish with baby basil leaves.
  3. 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.

Colin Fassnidge

Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold 1 Chefs Hat for four years and adding the prestigious second hat in 2010.

Learning very early the he had a passion for cooking Colin moved to England where he did his apprenticeship at Le Manoir aux Quat’Saisons under Raymond Blanc in Oxford. Blanc a self taught Chef instilled in his staff a sense of seasonality and also tasting at every stage- a trait Colin uses in his kitchen today.

With a passion for travelling Colin arrived in Australia in 1999 working at some of Sydney’s most acclaimed Restaurants including Liam Tomlin’s celebrated institution that was Banc.

Colin’s Nose to Tail philosophy and his diligence for sourcing the best local ingredients has seen him turn the most undesirable off cuts into beautiful, delicious dishes.

Terry Durack from the Sydney Morning Herald reviewed that Colin’s food is a “more refined version of nose-to-tail cookery than at that patron saint of offal and honesty, St John in London, and is all the better for it”.

Helen Greenwood describes Colins style as “Provincial with panache served bistro style with elan”. During Colin’s reign ath the Four in Hand, the dining room has always assatained its top 100 status in the Gourmet Travellers Top 100 Restaurants.

Today Colin still is ever ever-evolving his clear style of cooking including slow roasting whole animals, discovering a unison of unique multiple flavours and growing his own vegetables, herbs and flowers.

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PIGEON WITH CHESTNUTS AND COFFEE
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PIGEON WITH CHESTNUTS AND COFFEE

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