The Sportsman – Stephen Harris – Recipe and Giveaway
October 15, 2017 by Jenny
The resume of Stephen Harris might cause one to scratch one’s head. How does a punk rocker, turned history teacher, then financial advisor end up a self-taught Michelin-starred chef? The author’s incredible journey is told in his new stunner of a debut cookbook, The Sportsman, released last month by Phaidon.
The Sportsman, the restaurant located in Kent, has earned a
Michelin star every year since 2008 and was also voted number one
gastropub in the UK. The Sportsman, the cookbook, blends age-old
techniques with those of today to perfect 50 British classics just
as Harris does at the restaurant.
Along with full page photographs, Harris profiles each of the key
players at his restaurant from the front of the house to the pastry
chef. Kent and the places that surround this region are prominent
characters as well. The author strikes the perfect balance with a
great story, profiles of the area and his team, stunning
photographs and elegant recipes.
Lamb breast and mint sauce, Wild blackberry lollies with cake milk, Crab, carrot and hollandaise, and Elderflower posset and fritter are a few examples of the recipes here, all with detailed instructions. The Sportsman is a stellar offering from the multi-talented Stephen Harris. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
Phaidon is sharing one of the dishes from this book for our members the Pork belly with applesauce. This dish has multiple components and will take some planning but is brilliant in its simplicity. Please be sure to scroll to the bottom of this post to enter our contest open to members in the UK, US, Canada, and Australia for a chance to win a copy for yourself.
Pork Belly and
Applesauce
Serves: 8-10 as part of a tasting menu
Ingredients
Pork belly
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1 x 2 kg / 4 lb 8 oz pork belly, bone in good handful of
sel gris
3 liters / 100 fl oz (12 cups) duck fat
Apple sauce
Mashed potatoes, to serve
Sautéed cabbage or steamed spinach, to serve
Applesauce –
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makes 600 ml / 20 fl oz (2 ½ cups)
2 large Bramley apples, unpeeled, quartered and cored
350 ml / 12 fl oz (1 ½ cups) sugar syrup
Mashed potatoes
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serves 6
5 medium potatoes
300 ml / 10 ½ fl oz (1 ¼ cups) double (heavy) cream
50 g / 2 oz (¼ cup) butter
1 teaspoon salt
Sautéed cabbage
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serves 4
sea salt and pepper
Instructions:
To make the Applesauce
To make the apple sauce, cut the apples into small chunks and put into a small food processor or jug blender. Pour in enough sugar syrup to almost cover the apples. Blitz on high until you have a smooth, bright green sauce.
To make the Mashed potatoes
Preheat the oven to 180ºC/350ºF.
Roast the potatoes in their skins for 2 hours, then remove from the oven and allow to cool slightly. Cut the potatoes in half and scoop out the flesh (use rubber gloves if they are too hot). Press the potato flesh through a ricer into a mixing bowl. Heat the cream in a small pan and simmer for 5 minutes, taking care it doesn’t catch on the bottom of the pan. Mix the hot cream into the potato then press it through a fine sieve. Mix in the butter then season with salt and serve.
To make the Sautéed cabbage
Cut the cabbage into quarters and discard the hard core sections. Cut into thin slices and wash.
Melt 20 g/3/4 oz of the butter in a lidded frying pan. Add the wet cabbage, cover the pan, and cook for 2 minutes over medium heat. Remove the lid and cook for around 2 minutes, or until the water has evaporated and the cabbage is soft, but still green.
Add the remaining butter, then add lemon juice and seasoning to taste. Stir briskly to amalgamate, check the seasoning again, then serve.
To make the Pork belly
Sit the pork belly in a large roasting pan and rub the salt into the pork flesh. Put the pan into the refrigerator and pour in enough water to cover the mea completely. After 12 hours, take out of the refrigerator and pour away the water. Rinse well.
Preheat the oven to 100ºC/210ºF. Put the duck fat into a large pan and melt it slowly. Pour a layer of fat into the roasting pan and arrange the pork belly on top, skin side down. Pour in the rest of the fat and cover loosely with greaseproof (wax) paper. Cook for 12 hours.
After 12 hours, check that the pork belly is cooked by pulling at a rib bone. If it doesn’t move freely, then return to the oven for another 20 minutes and check again.
Remove from the oven and leave to cool. You can strain off the duck fat to be used again. Transfer the pork belly to the refrigerator and leave overnight to set hard.
Remove the bones and trim the edges to create a neat rectangle. Keep the trimmings to make the pork scratchings.
Cut the belly in half down the middle and then divide into portions as you wish. We get 8-10 main course portions from one belly. Wrap the individual portions in clingfilm (plastic wrap) until they are needed.
When ready to serve, preheat the oven to 180ºC/350ºF and take the belly portions out of the refrigerator.
Arrange the belly portions in a non-stick, ovenproof frying pan and loosely cover with a baking paper. Roast for 20 minutes, then remove from the oven. If the skin isn’t nicely browned, then finish on direct heat on the stove. Remember the skin is like glass: it will be gel like when hot, but will crisp up as it cools. Turn the portions over and leave to cool slightly before serving with applesauce, mashed potatoes and cabbage.
Adapted from THE SPORTSMAN by Stephen Harris (Phaidon, $49.95 US/59.95 CAN, September 2017)
The publisher is offering three copies of this book to EYB Members in the UK, US, Canada and Australia. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 25th, 2017.
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