...continued
Andrew works incredibly hard. He doesn’t have time off, and by the time I call him to say thank you the next day, he’s already in the kitchen, supervising the lunch and dinner shifts.
Commitment to my work is something I pride myself in - and it was refreshing to be reminded of the importance of hard work by someone who gets properly stuck into enjoying life as much as possible too.
I don’t think Andrew’s lucky to have achieved success and happiness, I think hard work and talent have brought it to his door - and the energy and creativity that he exudes show no sign of stopping any time soon.
SLOW BRAISED PORK BELLY WITH A CHORIZO & BEAN CASSEROLE
Serves 4 • 1 tablespoon olive oil • 2 cloves garlic - chopped • 1 onion • 1 tablespoon chopped thyme and rosemary • 1 x 2kg pork belly - rind removed and left flat
• 2 tablespoons olive oil • 1 carrot - diced • 1 celery - diced • 1 onion - chopped fine • 4 cloves garlic
• ½ bottle red wine • 2 litres beef stock • 1 tablespoon tomato purée • Splash Worcestershire sauce • 1 chorizo sausage - diced • 400g borlotti beans - soaked overnight • 1 tablespoon flat leaf parsley - chopped
To Serve
Olive oil mash 1) Heat the olive oil and fry the garlic, onion and herbs for 3 minutes until softened. 2) Take the pork belly and top with the onion mixture - roll into a tight cylinder and tie with string.
3) Heat the olive oil and fry the pork belly until coloured on all sides. Add the carrot, celery, onion and garlic and fry briefly then add the red wine, beef stock, tomato purée and Worcestershire sauce. Cover with tin foil and place in a hot oven 140°c for 3 hours.
You can see Andrew in action live at the Manchester Food and Drink Festival - see
www.foodanddrinkfestival.com for details.
4) Remove the pork from the pan and leave to cool, then roll tightly on tin foil and skim off any fat from the cooking liquor. Add the chorizo and beans and simmer for 1 hour until the beans are tender.
5) When ready to serve - slice the pork into 2cm thick slices - fry in a pan until crisp or heat in the oven. Serve with the hot bean and chorizo casserole, scattered with chopped parsley and a dollop of olive oil mash.
28 - LIFE
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