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What’s Cooking Test

El Pirata Detapas’s head chef shows us how to make a meal that will wow even the foodiest of dinner guests

Published on March 21st 2012.



S
low roasted belly of pork, parsnips with honey, cinnamon pears poached in red wine, confit potatoes and sangria reduction

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The Pork
A piece of belly pork
Onions
Thyme
Olive oil
White wine

Skin and quarter enough large onions to cover the bottom of a roasting pan. Season with thyme and pepper. Add olive oil. Cover with the pork, skin side up and douse with a half bottle of white wine.

Slow cook in a medium to low oven for six hours. Take out and leave to settle overnight.

To serve, carve individual portions as squares and warm through in oil in a hot oven for 10 minutes.

Parsnips with Honey
Parsnips
Butter
Honey
Cream

Peel and dice the parsnips. Sweat in a generous amount of butter in a pan for 7 - 8 minutes. Add two spoons of honey and cover with water. Simmer till soft. Add a spoon of cream and puree.

Pears in Red Wine with Cinnamon and Star Anise
Pears
Cinnamon stick
Star anise
Red wine

Peel the pears and slice into neat quarters. Poach in enough red wine to cover the pears and add cinnamon and three or four closes of star anise. Poach about 15 minutes. Reserve.

The potatoes are peeled and roasted in a covering of olive oil with rosemary for about 45 minutes. The Sangria is reduced by half in a pan for the sauce, although you could use the wine poaching liquid instead with a little sugar.

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