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Salsify Carbonara With Confit Pork Cheek, Crackling and Chestnuts
GREAT BRITISH CHEFS31Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. black peppercorns
- 1 tsp. cloves
- 1 tsp. fennel seeds
- 1 tsp. juniper berries
- 1 cardamom pod
- 1 cinnamon stick
- 1 star anise
- 250 grams salt
- 2 tsp. sugar
- 3 sprigs fresh thyme (cut into 1cm lengths)
- 3 sprigs fresh rosemary (cut into 1cm lengths)
- 2 garlic cloves (peeled)
- 2 pork cheeks (weighing 250-300g each)
- duck fat
- 1 pig skin (about 20cm square)
- salt
- 150 grams pancetta (diced)
- 75 mL white wine
- 450 mL single cream
- 75 grams grated Parmesan
- black pepper
- milk (as needed)
- 1 egg yolk (optional)
- 150 mL white wine
- 1 pinch salt
- 1 lemon (juiced)
- 8 batons (salsify, rinsed in cold water)
- 2 tsp. chopped parsley
- 8 chestnuts (vacuum packed cooked, finely sliced or shaved)
- vegetable oil (for frying)
- freshly ground black pepper
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