Thursday, June 24, 2010

More pork for the masses!

So today's feature is a lovely quadruplet of Pulled pork, morel & Little Quallicum 'Blue Claire' cheese perogies. Grilled Orin apple and shallot relish. Braising jus. Creme Fraiche. Arugula.

The perogie dough itself is a mixture of homemade yogurt, flour & seasoning.
The filling is braised pork shoulder, with morels that have been cooked off in shallots, garlic, white wine and grainy mustard. The 'Blue Claire' gives a really nice sweetness to the filling.

For the relish the apples were grilled off and diced, then reserved until the relish was complete. Only then are they mixed in. I do this to preserve the structural integrity of the apple. The Shallots are cooked until translucent, then mustard seeds were added and aloud to roast in the pan. Brown sugar is then added and cooked until almost caramelized. Apple cider and apple cider vinegar are added and then reduced by half at which point the apples are added. I then thickened the relish with cornstarch and season to taste. Once cooled I added herbs.

The Braising jus is simply the liquid that the pork shoulder was braised in. Once the pork has been removed the liquid is reduced to a desired consistency and then strained through a fine mesh strainer.

For the Creme fraiche. Add I tbsp of buttermilk to 1 cup of heavy cream and allow to ferment overnight in a clean jar with a cloth over top of the opening. Do not seal the jar. Once it has thickened you can refrigerate it for up to 30 days.

Make sure to blanch your perogies in boiling water until they float. Once they have cooled they are ready for pan frying.

hope that you like. Sean Peltier

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