On the Range
Rolled pork shoulder
with black pudding
Having an on-site butcher has
allowed a popular garden centre
in Ormskirk to offer restaurant
quality food to its visitors.
Matty Holleran, head chef at the Plantation
restaurant at Warbreck Garden Centre, explains:
“We’ve tried to make it more like a bistro rather than
a garden centre café. We change our Specials menu
every day and are really fortunate to be able to buy
the meat at cost from our butcher on site. It means
we can offer some really good quality dishes that
would ordinarily cost a lot more in a restaurant.”
A dish that is particularly popular is rolled pork
shoulder with black pudding croquette, which is
slow-cooked in Country Range Red Cooking Wine
and Country Range Vegetable Bouillon.
“The cooking wine and vegetable
bouillon add bags of flavour to
the pork, and are a brilliant
base for the sauce.
The Country Range Red
Cooking Wine is just as good
as regular red wine but at a
much cheaper price – and
it’s seasoned too, which
makes life easier.”
1 side belly pork (ribs off)
1kg pork shoulder
200g black pudding
1 litre Country Range Red
500g Desiree potatoes
menu every day,
meaning we can
offer some really
250g grated smoked cheese
200g panko breadcrumbs
Country Range Bay Leaves
Country Range Whole
2 bulbs garlic
500g diced root
onions, celery, leeks)
For the belly
1. Score the skin and salt lightly.
2. Place half of the root vegetables,
one bulb of garlic and a few sprigs of
rosemary and thyme in a tray and
sweat down until they caramelise.
3. De-glaze the tray with the red
cooking wine and place the pork in.
Add some Country Range Vegetable
Bouillon below the skin and cover with
greaseproof paper then tin foil. Braise
in the oven for 4 hours on 140°C.
4. Once cooked leave to cool slightly,
line the bench with cling film and wrap
tightly, press with a heavy weight in
the fridge and leave to set. Keep the
stock for sauce (strain) trim the belly
into a square removing the excess fat.
For the shoulder
1. Sweat off the rest of the root
vegetables in a saucepan, again,
deglaze the pan with the rest of the
red wine and add the shoulder.
2. Cover with vegetable bouillon and
simmer on a low heat for 6 hours.
3. Once cooked, remove shoulder,
leave to cool slightly and pull apart.
4. Line the bench with cling film and roll
tight into a cylinder shape. Set in fridge.
Cut into individual portions.
For the croquette
1. Boil potatoes, mash and season,
no butter, needs to be a dry mash to
breadcrumb. Roast or grill the diced
black pudding until cooked through
and add to the mash with the smoked
cheese, add chopped parsley and mix.
2. Roll into a cylinder shape and set in
the fridge. Then flour, egg wash and
For the sauce
1. In a pan reduce some red wine,
redcurrant jelly and thyme by two-thirds.
Add the pork stock and reduce
again by half. Add the cooked chorizo
Finishing and presenting
1. Place a piece of belly in a cold pan
skin down and render (crisp) flip over
and add the rolled shoulder, add the
sauce to the pan and baste the
shoulder to warm through, bake the
croquette in the oven until golden. Add
vegetables of your choice to garnish,
ideally Tenderstem broccoli, asparagus
and baby carrots.
ON THE RANGE
JAN/FEB 2018 29