Pork Belly (Boned & Rolled)
Pan-fried scallops with chorizo crumb
Make the crumb by cooking thin slices of chorizo until crisp. Blitz until a fine crumb. Mix with toasted breadcrumbs and chopped parley. Cook the scallops until nicely coloured, place onto a tray and top with the chorizo crumb.
Gochujang pork belly
Take a piece of pork belly and remove the skin, keep this to make some cracking straws to serve as snacks. For the marinade, mix gochujang paste with soy sauce, mirin, brown sugar, minced garlic and grated ginger. Rub the pork all over with marinde and cook. Once cooked and cooled, wrap in clingfilm and place in the fridge weighed down with between two trays. Cube the pork into equal sizes and warm through the oven. Top with wilted pok choy and top with puffed vermicelli noodles.
Mini goats cheese and spinach tarts with cranberry
Either make or buy little savoury tartlet cases. Add a small amount of cranberry sauce to the base of the pastry. Cook some spinach in butter until wilted, squeeze out excess water. Place into tart case. In a jug mix egg, cream, milk and nutmeg. Pour into tart case.Top with goats cheese and bake.
Comté cheese Beignets
Place 50g butter, 150ml water, 1tsp sugar into a saucepan and bring to the boil. Remove from the heat and stir in 75g plain flour to make a thick paste. Beat in 50g of comté cheese. Now beat in 2 eggs, one a time until completely incorporated. Heat oil in fryer to 170*c, using two spoon place quinelles of the batter into the oil and cook until golden and puffed. Top with a little chive oil and a grating of comté.
Mini Lamb Koftas
Make a lamb kofta mix with chilli, cumin, coriander, onion, garlic. Weigh out 25g portions and roll into a kofta shape.Cook on a chargrill. Warm flat bread and cut into portions. Top with a little houmous, fresh mint and place the kofta on top.