Restaurants›Archer›Cheeky Berkshire Recipe

Cheeky Berkshire Recipe

Inspired by Archer

Time45m

Serves2

pork jowl, choy, freeze-dried strawberry, miso celeriac puree, chestnut

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Pork jowl7.05 oz (200 grams) Chinese choy (bok choy or similar)1 3/4 oz (50 grams) Freeze-dried strawberries10.6 oz (300 grams) Celeriac (celery root)2 tablespoons Miso paste3 1/2 oz (100 grams) Chestnuts (cooked and peeled)2 tablespoons olive oil1 teaspoon Celtic sea salt1 teaspoon black pepper

Method

Preparation of Ingredients

Prepare the Celeriac Puree

Peel and chop the celeriac into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with miso paste and a drizzle of olive oil until smooth. Season with salt and pepper to taste.

Cook the Pork Jowl

Season the pork jowl with salt and pepper. In a skillet over medium heat, add olive oil and sear the pork jowl on both sides until crispy and golden brown, about 4-5 minutes per side. Remove from heat and let rest before slicing.

Sauté the Choy

In the same skillet, add more olive oil if needed. Add the choy and sauté for about 3-4 minutes until tender. Season with salt and pepper.

Prepare the Garnish

Crush the freeze-dried strawberries and chop the chestnuts into small pieces.

Assembly and Serving

Plate the Dish

On a plate, spread a generous amount of the miso celeriac puree as a base. Lay the sliced pork jowl over the puree and arrange the sautéed choy on top. Garnish with crushed freeze-dried strawberries and chopped chestnuts.

Serve

Serve immediately and enjoy your Cheeky Berkshire dish.