Black treacle pork chop, black pudding crumble and pickled blackberries
When the lovely folk at Good Things magazine asked for an Autumn recipe from The Twenty Six, Scott Goss knew immediately what he wanted to cook. Being the dedicated publicist I am, I volunteered to help on the shoot. Anyone who knows me really knows that my dedication is a thin disguise for 'gimme that plate of food'. It's so good and easy to make at home and is already a firm favourite.
This is a hearty, family style dish with big flavours. Add a big bowl of mash (celeriac maybe?), a decent bottle of wine (Australian Pinot Gris for me please) or more of the Kent cider and this is a delicious and slightly different take on a Sunday roast.
Serves 2 (but can be easily scaled up)
2 bone-in pork chops, roughly 300g each. Ask your butcher to remove the skin
100g black pudding, cubed
75g cobnuts (or hazelnuts), roasted, skinned and roughly chopped
50g pumpkin seeds
5 or 6 large sage leaves
2 tablespoons black treacle
2 tablespoons wholegrain mustard
50ml cabernet sauvignon vinegar
4 shallots, skin on, halved lengthways
Tablespoon of butter
The night before, or 24 hours in advance, mix the blackberries and cabernet sauvignon vinegar together and leave to pickle.
Rub the skin for the crackling in rapeseed oil and salt and blister in a hot oven at 210 degrees for 20 mins. Turn the temperature down to 120 degrees for a further 2 hours.
When ready to eat, season the chops and fry in a hot pan until golden brown on both sides. Put in the oven at 160 degrees for 12 minutes for medium.
Mix the black treacle and wholegrain mustard together and spread on the chops while still hot from the oven. Rest for 10 mins.
For a simple gravy, deglaze the roasting tray with the cider and reduce by two thirds and finish with a tablespoon of butter. Check seasoning and keep warm.
Leaving the skin on, cut the shallot in half lengthways. In a non-stick pan with a little rapeseed oil, char the cut side of the shallot until blackened. Flip over and cook for a further minute. Turn off the heat and let the shallot cook in the residual pan heat.
Chop or crumble the black pudding and fry in a little rapeseed oil in a hot pan until crispy. Add the chopped cobnuts or hazelnuts and the pumpkin seeds to lightly toast. Tear in the sage leaves, crisping in the black pudding oil for a further minute.
Pile the black pudding crumble on top of the black treacle chop with the crackling, roast shallot and pickled blackberries on the side and a spoonful of cider roasting juices.