First wave of recipes going/gone up today, think I’ve got the format I like down. The rough puff was probably the most rewarding to make and master – it’s certainly more about the technique than the recipe itself.
The chimichurri is one I’ve been developing a while now. I like to serve it with very thin slices of black’n’blue bavette or another particularly fatty/rich cut. It speaks for itself though so I’ll let you make it for yourself and try.
On to the pulled pork; in this case, I wanted to replicate the rich bark of traditional American barbecue but with a much more savoury flavour. Also, hot smoking, whilst delicious, is incredibly labour intensive and not a particularly British cooking practice, so I decided to do it in an oven instead. You’re just lazy. Also, clean your room, it’s filthy. – Ed. British pork is particularity, uh, porky, and I wanted that to be the most identifiable flavour in every bite. Pulled pork in the States serves more as a vehicle for the fairly sweet barbecue sauce. Still delicious, just very American. Why London Pulled Pork? Haven’t a scooby really. British Pulled Pork sounded a bit too UKIP-y and I’m originally form London so go figure.
Got a few more recipes immediately in the works, as well as an article about mental health in the food industry in the planning stage. Stay tuned.
Whisk the salt into the flour, add the butter and make sure each piece is coated.
Add in ice water little by little until a soft dough is formed. Rest in the fridge for 15 minutes.
Roll out the chilled dough into a 2cm thick rectangle. Fold inwards in thirds, rotate 90 degrees and repeat. Chill in fridge for 15 minutes.
Repeat 2 more times.
Use as necessary in recipes.
Pastry must be kept cold at all times to maintain layers.
Tarte fine (pictured) is a good use. Brush parchment with butter, sprinkle caster sugar over then the pastry, docked. Layer with thin slices of apple, egg wash exposed pastry and bake for 15-20 minutes. Glaze with apricot jam, serve room temperature.