Mike Van de Elzen's take on...The Herewini Family Boil Up
The Boil Up/Consomme
- 1kg pork bones
- 3 bacon hocks (smoked)
- 2 bunches watercress, washed and picked
- 4 carrots (2 balled with a melonballer, 2 roughly chopped)
- 2 celery stalks (cut into 2-3cm pieces)
- 1 brown onion (cut into quarters)
- Handful parsley
- 2 sprigs rosemary
- Handful thyme
- 2 bay leaves
- 2 egg whites
- 1 tomato (cut into wedges)
- 1 leek (white part, finely chopped)
- 2 red kumara
- ¼ small pumpkin
- 3 medium white potatoes
- Dried horopito
For the boil up / consomme
- Preheat oven to 200*C. Put pork bones into a roasting dish and put into the hot oven for 15-20 mins until browned. Put your pork hocks into a large cooking pot and cover with cold water. Bring to the boil, then simmer, skimming off the scum as it rises to the surface.
- In another large cooking pot, sauté the roughly chopped, celery, onion, carrot and herbs. Transfer the bones and the bacon hocks into this pot. Now add the liquid from the bacon hocks as well as more cold water to fill the pot. Bring it all back to the boil, once again skimming the scum as it comes to the surface. Reduce the heat and leave this to simmer for 3 hours.
- Remove the hocks from the pot, pick the flesh off and set aside.
- Strain the pork bone stock and return the liquid to the pot. In a food processor, mix the chopped carrot, leek, celery, tomato and egg whites. Add this to the stock and bring to the boil. Lower the heat, add a good pinch of salt and allow to simmer for about 15 minutes. At this point there should be a firm layer of egg on the top of the stock – remove this. Now pass the liquid through a fine muslin cloth and you should have a beautifully clear consommé.
- Take a melon baller and scoop out balls of potato, kumara, carrot and pumpkin.
- Just before serving, add a pinch of salt to the broth and return to the boil. Add the vegetable balls and cook until just tender.
Pork and watercress beignets
- 130ml milk
- 130ml water
- 100g butter
- 1tsp salt
- 1tsp sugar
- 150g flour
- 4 eggs
- Handful picked pork hock meat
- 50g chopped watercress leaves
- 1tsp ground horopito leaves
- vegetable oil for frying
For the port and watercress beignets
- Bring milk, water and butter to the boil. Add salt and sugar.
- Add flour and cook over a low heat for 2-4 minutes. Remove from the heat and beat until cool. Slowly add eggs, one at a time, mixing to combine. Add the pork, horopito and watercress and mix.
- Heat vegetable oil in a heavy-based frying pan, then using two tablespoons, mould the mixture into quenelles. Pan fry or deep fry until cooked and golden on all sides. Drain on absorbent paper towels.
- 1 bunch watercress (approx. 150g)
- ½ tsp salt (plus a little extra for seasoning)
For the watercress puree
- Fill a medium-sized saucepan with water, add the salt and bring to the boil.
- Blanch the watercress in the boiling water for 30 - 40 seconds. Remove the watercress from the boiling water and plunge into an ice bath. Stir to make sure it cools evenly. Strain the watercress and place into a blender. Blitz until smooth then pass through a fine sieve.
- Season the puree with salt just before serving to help stop discolouration.
Into 6 large hot bowls, lay generous handfuls of the pulled pork meat. Arrange a selection of the blanched, balled vegetables around this. Place handfuls of the picked watercress on top then ladle over the consommé. Place two or three beignets onto each plate. Gently drop a few tiny dollops of the watercress puree around the edges of the consommé.