Halesworth & Southwold Community News August 2019 25


pork tortellini with home-made pancetta, peas & lemon grass broth Recipe by Tyler Torrance


Tyler is the chef proprietor of Boarding House in Halesworth www.boardinghousehalesworth.com


Ingredients - SERVES 4 For the Blythburgh free range pork tortellini filling • 500g pork leg mince • 100g home made pancetta • 100g bread crumbs • 50g shaved parmesan • 2 eggs • 1 small diced onion • 1 clove of garlic (minced) • 1 teaspoon of nutmeg • Maldon sea salt to taste METHOD Trim the leg meat so the meat is free of any sinew and then mince the pork finely.


Do the same for the pancetta; the finer the better for both. Sautee the onions and garlic until translucent, then allow to cool when cooked. Mix all the ingredients together; then mix again to emulsify. For the pasta dough • 500g 00 Pasta flour • 15 egg yolks • 1 whole egg • Sea salt to taste


METHOD: Make a well


in the flour, then slowly incorporate the eggs and the salt. When the eggs are incorporated kneed the dough


WELCOME HOME ALICE


like you would if you were making bread; once the dough is smooth and developed allow to it rest which will relax the glutens.


Shaping the tortellini This recipe will make extras, but they freeze fantastically. Just place them on a tray so they don’t touch each other when they freeze.


Roll your pasta out in to sheets with a pasta maker, then cut the sheets of dough to three inch diameter circles. Place one teaspoon of filling in the middle of each circle, brush the edge of the pasta lightly with egg wash then fold in together in a half moon shape, then join the corners together creating the typical shape of the tortellini. Remember to work fast to avoid the pasta drying out too much. When ready to serve simply cook in boiling water, being mindful not to over cook. For the Home-made Pancetta


• 2k pork jowl or belly • 6 garlic cloves • 100g black pepper • 3g nutmeg • 40g juniper berries • 36g pink salt • 150g mascavado sugar • 6 bay leaves • 36g bacon salt (available from you butcher) • Small bunch rosemary & thyme stems off Method This


is my go to bacon


recipe. A simple cure that will reward you in such a way that only bacon can. Pork belly takes about seven


days, pork jowl about five days, whilst pork loin about 14 days. So you will have to work ahead. Pork jowl is the fattest of the three, but has oh


so much flavour, and is my personal favourite.


In a food processor combine the all of the ingredients, except the jowl and pulse to a well blended rub. You want to the spices to have broken down nicely. Rub the curing mixture liberally on your chosen pork cut and allow to cure in an appropriate


sized container.


Mix occasionally for a even cure. Once cured you have home made pancetta. Yup... its that easy. Cut a nice piece and grill when ready to serve. For the lemon grass Blythburgh free range pork broth


• 2 pork hocks •1 large onion


• 2 carrots • 2 stalks celery • 1 garlic bulb • Thyme • 2 star anise • Sea salt to taste Method: Combine all ingredients in an adequate sized stock pot then cover with water and allow to simmer for three to four hours. Strain and reserve. You should have a wonderfully clear broth full of amazing flavour. I chill the broth over night allowing any of the fat to set for easy removal. Warm and season when ready to serve. TO SERVE


Peas pea puree & shoots for garnish. In a nice bowl place a dollop of pea puree, then place grilled piece of pancetta. Then place three of your cooked tortellini artfully in the bowl. Garnish with peas and shoots. At the Boarding House Dining Rooms we serve this with a pot of the lemon grass broth on the side, pouring the broth at the table.


The Deadline for the September issue of The Halesworth & Southwold Community News is


Wednesday 28th August.


The September issue published Friday 6th September.


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