INIB Latest Recipe from Michael Young MBE
Honeyed Roast Pork, Frogs’ Legs,
Beehive Skep Potato Filled With Creamed Parsnip
Accompanied With a Minted, Pea and Basil Puree
Served with a Port, Honey and a Rosemary Juslie
Dessert
Earl Grey and Honey Sorbet
This is a great dinner recipe and will enhance anyone’s reputation as a great cook. I was delighted to be able to cook and serve the same recipes to beekeepers at the Eastern Apicultural Society in Georgia 2006.
Serves 6
For the Honeyed Pork:
Ingredients:
2.25kg (5lb) Pork Loin
4 tbs Cooking oil
200 gm Honey
1 Medium Carrot
1 Meduim Onion
Salt
For basting
200gm Butter
200gm Honey
Garnish chives, parsley
Method:
1. Pre-heat oven to 200°C/ 400°F/Gas Mark 6
2. For the pork, prepare a roasting tray by adding cooking oil as well as some roughly chopped carrots and onions.
3. Prepare the pork loin by scoring the skin in a criss cross design with the tip of a sharp knife.
4. Rub some salt well into the incisions followed by some honey all over the skin.
5. Seal the meat in a large frying pan on top of the stove with a little oil in.
6. Place the pork on top of the vegetables and then into the oven on the middle shelf.
7. Turn down the heat to around 300°F to slowly bake. As a guide, cook for 10 minutes per pound, or 15 minutes per pound for a more well-done joint.
8. During the cooking, baste the meat with melted butter and honey.
9. Make sure that the honey has not gotten too brown; if this happens, lower the temperature a little more, or cover with aluminum foil.
10. When cooked, remove the joint from the roasting tray and allow to rest in a warm place.
Chefs Note:
All meat should be rested at least 30 minutes before carving. This helps the meat to relax and will have no signs of toughness.
Port Rosemary and Honey Juslie
Ingredients:
1 sprig Rosemary de-stemmed
300ml (½ pint) Beef stock
150ml (¼ pint) Port
1 tbs Bitter honey
½ Onion
2 tsp Crushed black peppercorns
2 tsp Cornstarch dissolved in 2 tbsp water
Salt and pepper, to taste
Method:
1. Remove the Roast Pork from the oven, lift the pork from the roasting tray and place to the side.
2. Skim off any fat from the roasting pan. I like to put this in a cup and when settled, spread on a piece of bread and sprinkle with salt.
3. Place the roasting tray on top of the stove on a low heat.
4. Add finely chopped onions, peppercorns and honey to the tray and fry, stirring with a wooden spoon until nice and brown.
5. Add the stock, rosemary and port to the remaining juices in the pan.
6. Bring to the boil add reduce the heat maintaining at a simmer over a moderate heat for 5 minutes, stirring constantly scrape the bottom of the roasting tray to de-glace with the wooden spoon.
7. Taste and check for seasoning. Remove from the heat and add the cornstarch (mixed with water) Return to the heat and reboil stirring well.
8. Pass through a strainer and set aside.
Frogs’ Legs
Ingredients for the frogs’ legs:
2 tbs Clarified butter
12 Frogs’ legs, thighs only
200 gm Plain flour sifted
Salt and pepper to taste
Method:
1. For the frogs’ legs, push the meat on down the tip of the legs toward the thigh joint to expose the bone.
2. Dip into flour and remove any excess.
3. In a large sauté pan, heat some clarified butter over a medium heat. Season and fry the legs until golden brown.
4. Place on a paper towel to drain and reserve, keeping warm.
Mint, Pea and Basil Puree
Ingredients:
1 Sprig of mint leaves stemmed
1 Shallot, peeled and minced
154 gm (1lb) Frozen peas
300ml (½ pint) Chicken stock
5 Basil leaves
Salt and pepper to taste
1. For the mint and pea puree, add frozen peas, basil, diced onion and mint in a medium saucepan, over medium heat, and cook until tender.
2. Once the onion is cooked, place the ingredients into a hand held mixer and blitz until smooth.
3. Pass through a fine sieve, transfer to a medium saucepan over low heat, and season keeping warm.
Potato skep beehive filled with creamed parsnip
Method:
1kg Potatoes peeled
3 Eggs yolks
50 gm Butter
3 Parsnips peeled
50ml Cream
Salt and pepper to taste
Creamed parsnip:
1. Boil the parsnips until soft, drain, and let them dry out.
2. Mash and put them through a sieve or blitz.
3. Season then add the cream. Put to the side.
Potato skep beehive
There is no doubt about it mashed potato is a comfort food and when right its lip smacking. The potato skep is best done earlier then finished in the oven.
Ingredients:
900 gm Floury Potatoes (King Edward or Maries Piper)
1 tbs Salt
3 Egg yolks
50 gm Butter
50gm Melted butter for glazing the potatoes
1. Cut the potatoes into medium sized pieces place in a saucepan with cold water and add the salt. Cover with a lid and boil.
2. When cooked, remove the water and place back on a low heat to dry out for a few minutes.
3. Remove from the heat and transfer the mix in a bowl and leave to cool a little.
4. Add the butter and the egg yolks and mix well until nice and smooth.
5. Place the mash into a large piping bag with a large star nozzle.
6. Pipe the potato mixture into 2 ½ inch (65cm) circles onto a greased oven tray. Let’s imagine you are piping a Walnut whip. (see the photo)
7. When piping, half way up stop, then press a crater size hole inside the half finished potato skep. Fill the crater with the creamed parsnip.
8. Then continue piping the potato mash on top until it resembles a beehive skep. Make six large beehive skeps.
9. Brush lightly with melted butter. Bake in a hot oven until nice and brown.
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Earl Grey and Honey Sorbet
Ingredients:
600 ml Water
6 tbsp Earl Grey Tea
100 ml 5tbs Light honey
Juice Half a lemon
1 sprig of mint for garnish
Method:
1. Place the honey and water into a saucepan and bring to boil.
2. Add all other ingredients. Stir and mix in whilst bringing the liquid to the boil. Simmer for 1 minute.
3. Filter the mixture through a strainer to remove all ingredients.
4. Taste the mix and add further lemon juice if required for sharpness to taste.
5. The process of freezing the sorbet is best using a blender and freeze process. I must state it’s much better if a blender is used.
6. Pour the mixture into a suitable lidded container with a large base and place in the fast-freeze section of the freezer.
7. Once the mixture starts to freeze (1-3 hours depending on your unit) remove from the freezer and immediately place in the liquidizer for 30 seconds or whisk briskly.
8. Place again in the fast-freezer. The sorbet should have a blend similar to crystallized honey.
To serve, place a ball of sorbet in a frosted cocktail glass and decorate with a mint leaf.
More recipes to follow…..
