Scallops and Pigs Cheeks
Rich Man Poor Man…
Remember those pigs cheeks I was telling you about? Well here’s something I do with them using scallops as a rich foil to the cheap and tender meat. Regulars will know that I pair meat and fish in all kinds of ways and scallops and pork is nothing new on this blog but I’ve made a couple of changes along the way..
I like textures and scallops need different textures so in come some crispy bearl parley, crunchy kohl rabbi, a chunk of braised pigs cheek, some reduced beef stock and a quennelle of pureed apple and kohl rabbi. What is kohl rabbi I hear you cry! It’s a member of the cabbage family but looks more like a space age turnip than a cabbage, in fact you cook them like a turnip rather than a cabbage and what’s more it tastes more like a turnip than a cabbage!! In England and the US it lacks the degree of popularity awarded it by our European counterparts, it’s a bit of a shame but I wouldn’t rush to set up an export business to the States 
Anyway, here’s the result of me playing around with turnip like vegetables…
That looks like a winner Miles.
Rod, just send table 5’s portion to me.
We lost our saute man unexpectedly and I have had to fill in - not fun. I am much too old to old to be spending 10 hours a day on the line. At least the newer waitrons have developed a healthy fear of me. I much prefer my 3 shifts a week and 4 days in the test kitchen dicking around. This has been like work - not what I am there for. Still have yet to try the pig cheeks, but I can’t see how they would be bad. I’ll let you know when I am back to normal and able to do as I please instead of as the public wishes. If I hear the words “well done” applied to filet or fish again I might lose it.
On the plus side - aren’t scallops amazing? As long as they are fresh whatever you do if you think it will taste good it usually does. Off to play Motorhead at high volumes and bang on my guitar. Again Miles, that looks like a knockout - well plated sir!
April 27, 2009 @ 3:20 am
Dave,
Thanks for that, isn’t it remarkable, I am in exactly the same position on the other side of the pond.
Same s**t, different country! Good luck!
Miles
April 27, 2009 @ 8:24 am
Miles,
I was drawn to the crispy pearl barley…. may we ask how that was done?
Another splendid dish.
Cid
April 27, 2009 @ 8:57 am
Miles,
Kohlrabi has always been a favourite in Germany. I did not care for it as a child but have come back to it. I now like it creamed or in my veg. soups.
I am intrigued that you use beef stock with pork/fish. Is that to give it extra ‘bite’?
Like Cid, I am also wondering about the pearl barley having only ever used it in soups.
Anne
April 27, 2009 @ 3:18 pm
Good morning all,
Kohlrabi is an interesting vegetable, part of the cruciferous family (as Miles mentioned with cabbage), which are incredibly healthy. I’m never quite sure what to do with it though. Anne, do you simply chop it up and add it to soups?
This looks wonderful, Miles. You mentioned a quennelle of kohlrabi and apple — what else is included in that?
Melissa
P.S. It’s snowing here again. I love the snow, but considering it’s almost May, it’s starting to get on my nerves.
:-)
April 27, 2009 @ 3:33 pm
Cid,
Cook the barley in stock until just cooked. Drain, dry and ‘crisp’ in a shallow frying pan or on a baking sheet in a hot oven.
Lovely and crunchy!
Miles
April 27, 2009 @ 4:06 pm
Anne,
Reduced beef stock is rich and sticky which holds on to the scallops. If the scallops are cooked properly you don’t need a lot of sauce.
Miles
April 27, 2009 @ 4:07 pm
Melissa,
I flavour the apples and kohl rabbi with bay, star anise and cloves during cooking and remove them prior to blitzing them in a blender.
Miles
April 27, 2009 @ 4:09 pm
Miles,
Thank you, this is all a very interesting combination. I will try the apple.Kohlrabi mix.
Melissa,
Yes, I just peel/chop it and add it to my vegetable soups. Kohlrabi is not readily available here and I have mainly found it in a german outlet here.
Still snow, Mellissa? I have had enough of the cold weather here, never mind snow as well. I think we are all ready for some warm sunshine/vitamin D!
Anne
April 27, 2009 @ 5:04 pm
Table 5 will take a portion, though as ‘Chef’s Surprise’ not picked a la carte
Double scallops and hold the swine !
Rod
April 27, 2009 @ 6:01 pm
Anne,
I believe I’ve seen kohlrabi in my local grocers… if so I’ll let you know and on a nice sunny day, we’ll ‘do’ the town and lunch as well if you like. It’s a shame we can’t get Melissa to come with us, and Sharon with her coconut tarts… what a feast we would have!
Cid
April 27, 2009 @ 6:06 pm
Miles,
Thinking of mushrooms and all things foresty… you should breath in the air after the rain today. A week or so back I re-barked parts of the garden and today the sweet smell of the earth and bark chips was heavenly.
Here’s to simple things.
Cid
April 27, 2009 @ 6:10 pm
Thanks, Miles. I think I’ll try the apple kohlrabi mix. It sounds like such a nice blend. Anne, I’m also going to put kohlrabi on my list for soup ingredients.
Cid & Anne — don’t leave without me!
Melissa
April 27, 2009 @ 6:33 pm
Cid,
I have painful memories of wood chips!
Miles
http://www.milescollins.com/wordpress/back-ache-and-nettle-stings
April 27, 2009 @ 10:32 pm
Miles,
I’ve no sympathy…. you should have called, I could have gathered together an army of strapping female bark shifters. It was obvious that your truck load was too much for any man… not so for the Amazonian women of Lincolnshire who would have found time to reapply their make-up and multi task while
barkingchippingI personally have developed a method of hauling the bags into a wheelbarrow, opening it up and then spreading it a hand full at a time….. no one said we were quick
Cid
April 27, 2009 @ 11:23 pm