Colin Mcgurran's Lincolnshire cook-ff dish ...
Method for beignet:
Boil 250ml water, add butter and stir to dissolve.
Add the flour all at once and beat in with a wooden spoon continuously for 3 minutes.
Leave to cool slightly.
Add eggs one at a time, beating well until fully incorporated.
Mix the haslet, pork belly shallot and herbs together then fold into the beignet mix.
Season well with salt and black pepper then set aside and rest for 30 minutes.
Method for rhubarb:
Place the rhubarb into a saucepan with a little water then cook over a medium heat until very soft.
Drain and then blitz in a blender with a pinch of sugar and salt.
Method for sage foam:
Boil the milk and take off the heat immediately once boiled.
Add the sage and blitz in a blender.
Foam with a hand blender to create froth.
Method for bacon:
Preheat oven to 180°C/Gas 4. Place a sheet of silicon paper on a heavy roasting tin and lay the bacon on it, stretching the rashes slightly. Place a sheet of parchment over the top and press flat with another baking tray. Cook in the oven until the bacon is crispy.
Heat a deep fat fryer to 190°C.
Spoon the haslet mixture into balls and carefully place in the oil and fry for 3 minutes.
Meanwhile place two circles of rhubarb puree onto the plate.
Place the haslet mix in the middle.
Top with sage foam and the two slices of pork belly.
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