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http://www.lifestylefood.com.au/recipes/11936/lincolnshire-haslet-beignet-rhubarb-puree-and-sage-foam

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Lincolnshire Haslet Beignet, Rhubarb Puree And Sage Foam

Colin Mcgurran's Lincolnshire cook-ff dish ...

Ingredients

  • Ingredients for beignet

  • 250ml/9floz water

  • 125g/4½ oz butter, cubed

  • 150g/5oz plain flour

  • 4 eggs

  • 500g/1lb2oz good quality haslet from the butcher, diced into 1cm/½“ thick cubes

  • 250g cooked pork belly

  • 1 shallot, finely chopped

  • 30g/1¼ oz sage leaves, julienned

  • 30g/1¼ oz tarragon leaves, julienned

  • 4 rashes streaky bacon – to serve

  • Ingredients for rhubarb puree

  • 200g/7oz rhubarb, trimmed and chopped

  • pinch of sugar and salt

  • Ingredients for sage foam

  • 250ml/9floz milk

  • 110g/4oz sage leaves

Method

  • Method for beignet:

  • 1.

    Boil 250ml water, add butter and stir to dissolve.

  • 2.

    Add the flour all at once and beat in with a wooden spoon continuously for 3 minutes.

  • 3.

    Leave to cool slightly.

  • 4.

    Add eggs one at a time, beating well until fully incorporated.

  • 5.

    Mix the haslet, pork belly shallot and herbs together then fold into the beignet mix.

  • 6.

    Season well with salt and black pepper then set aside and rest for 30 minutes.

  • Method for rhubarb:

  • 1.

    Place the rhubarb into a saucepan with a little water then cook over a medium heat until very soft.

  • 2.

    Drain and then blitz in a blender with a pinch of sugar and salt.

  • Method for sage foam:

  • 1.

    Boil the milk and take off the heat immediately once boiled.

  • 2.

    Add the sage and blitz in a blender.

  • 3.

    Foam with a hand blender to create froth.

  • Method for bacon:

  • 1.

    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.

  • To serve:

  • 1.

    Heat a deep fat fryer to 190°C.

  • 2.

    Spoon the haslet mixture into balls and carefully place in the oil and fry for 3 minutes.

  • 3.

    Meanwhile place two circles of rhubarb puree onto the plate.

  • 4.

    Place the haslet mix in the middle.

  • 5.

    Top with sage foam and the two slices of pork belly.

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