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Tongue and Cheek Menu by St. JOHN

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Tongue and Cheek Menu by St. JOHN Tongue and Cheek Menu Pressed Pork and Pig’s Tongue Crispy Pig’s Cheek, Chicory and Roast Shallots Welsh Rarebit Baked Cheesecake, Raisins and Marc Tongue and Cheek Menu By St. JOHN 5. When the skin of the pig’s cheek has become crispy and A true St. JOHN celebration of the mighty pig! firm, remove from the oven and leave to rest for 20 minutes. 6. While the cheek is resting, chop the chicory with freedom of expression and give the curly parsley a thorough chop. Leave to one side. 1 hour Give the instructions a read through to familiarise 7. Once the pig’s cheek has cooled, place the sourdough and yourself with the process before you start. Serves 2 cheek on a board and chop into spirited, bite-sized chunks Remove the pressed pork and pig’s tongue , cornichons with a serrated knife. Place in a large mixing bowl. , roast shallots and rarebit mix from the fridge In the Box 8. Add the roast shallots to the mixing bowl and gently press and bring to room temperature. them with the back of a spoon. Tumble together, allowing Pressed pork the shallots to warm through from the heat of the pig’s cheek. and pig’s tongue Preheat oven to 200°C/180°C fan Cornichons 9. Add the radishes , capers and cornichons , chopped Roast shallot 1. Lay the confit pig’s cheek on the sourdough and chicory and parsley and dress liberally with the vinaigrette . place in the oven on a wire rack for 45 minutes, checking Toss with conviction, open the red wine and away you go… Rarebit mixture occasionally. You want the cheeks to relax, the fat to crisp Confit pigs cheek up and the sourdough to absorb all the goodness. 10. For the welsh rarebit, grill or toast the sandwich loaf Sourdough on both sides. Leave to cool just a little, then cover one side 2. As you’re preparing the pig’s cheek, spoon the with the rarebit mixture to about 1cm thick – pressing and Cheesecake mixture cheesecake mixture into the parchment lined moulding into the edges with your fingers. Put on a baking Chicory container. Cook in the oven for 40-45 minutes until sheet and place under the medium grill for 3-5 minutes until Curly parsley set with a slight wobble through the centre. golden and bubbling – grilling to just beyond your comfort threshold. When it comes to eating, irrigation channels Radishes 3. Once they are both in the oven, plate up the pressed are essential: make a gentle criss-cross pattern on your hot Capers & cornichons pork and pig’s tongue. Enjoy with the whole cornichons rarebit with a knife, creating the perfect floodplain Mustard vinaigrette for pleasing sharpness. for Worcestershire sauce . Sandwich loaf 4. When the cheesecake is ready, remove from the *We should note that it’s entirely up to you where within the Worcestershire sauce oven, keep to one side to cool. Turn up the heat to meal you eat your welsh rarebit. As Fergus will tell you, the joys Raisins soaked in Marc 230°C/210°C fan, leave the pigs cheek in the oven of a rarebit are not confined to just one course. for a further 10 minutes. 11. When you’re ready for your dessert, lift the cheesecake from its container, slice in two and generously spoon over the raisins and marc . @st.john.restaurant @dishpatch #StJOHNatHome Ingredients Pressed pork and pig tongue: mace, allspice, fennel, garlic, thyme, pig fat, pork belly, pig tongue, Calvados (sulphites) Cornichons: (sulphites) Sourdough: flour (gluten), water Pigs cheek: pigs cheek, duck fat, rapeseed oil (traces of mustard) Roast shallot: shallots, extra virgin olive oil, balsamic vinegar (sulphites) Capers & cornichons: (sulphites) Mustard vinaigrette: Dijon mustard, white wine vinegar (sulphites), extra virgin olive oil, garlic, lemon juice Cheesecake mixture: goats curd (dairy), lemon, egg, sugar Raisins soaked in Marc: raisins, Marc (sulphites) Rarebit mixture: butter (dairy), flour (gluten), cayenne, mustard powder, Guiness, Worcestershire sauce (sulphites), grated cheddar (dairy) Sandwich loaf: flour (gluten), water Chicory Radishes Allergens - Sulphites, gluten, mustard, dairy and egg May contain traces of nuts. Storage - Transfer all components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm. Same time next week? Browse the rest of our menus at dishpatch.co.uk.
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