Love Food Hate Waste orchard logo Natural Scotland logo
Hints and tips for Christmas
Find out more >>

Matt Dobson

Chef

Matt Dobson is Head Chef at EatScotland Gold award winning property Castleton House Hotel in Angus. Before this role he was Head Chef at the group's sister property Raemoir House Hotel on Royal Deeside.
 

Glazed belly of Castleton Tamworth pork, fondant apple, thyme mash and Marsala cream

Matt Dobson: Chef

Ingredients: serves 6

Glazed pork belly:
  • 1 pork belly
  • 1 large carrot (chopped)
  • 1 medium sized leek (chopped)
  • 1 medium onion (chopped)
  • 2 litres chicken stock
  • 1 litre apple juice
  • 1 small red chilli (chopped)
  • 1 star anise
  • 1 cinnamon stick
  • Salt and pepper to season
Marsala cream:
  • 1 litre of Marsala
  • 250ml cream
Thyme mash:
  • 6 Maris Piper potatoes (chopped)
  • 3 sprigs of thyme
Fondant apples:
  • 3 granny smith apples (chopped)
  • 2 blocks of butter
 
Method:

Glazed pork belly:
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Bone out and skin the pork belly. Season both sides and roll belly tightly, tying with string. Sear in a hot frying pan until golden brown.
  3. Chop carrot, chilli, leek, and onion and sauté with some oil in a large pot. Add apple juice and chicken stock, star anise and cinnamon.
  4. Place pork into the liquid and cook in the oven for 2½ hours. Remove from liquor and leave to cool. Strain liquid from the braising stock and reduce by two thirds.
  5. Once the pork is cool slice into desired portion sizes. Seal pork in a pan and then put back in braising liquor to heat through.
Marasala cream:
  1. Reduce the Marsala by three quarters.
  2. Add chicken stock and reduce by three quarters and add cream.
  3. Cut potatoes into even sizes and boil until soft.
Thyme mash:
  1. Strain and mash, adding butter, cream, thyme and seasoning.
Fondant apple:
  1. Peel and cut into appropriate shape and size and cook out in butter until just soft.
Serve:

Place the mash in the middle of a plate. Next lay slices of the pork on top. Add the apples around the dish to decorate and pour the sauce over and to the side - dress with a sprig of thyme.
Recipes
 
 
 
This season's recipes
 
 
Orchard Fruits
Orchard fruits are in season now and they make the perfect ingredient for Autumn chutneys and jams, and warm tasty crumbles.

Visit our orchard fruits section to see what you can do with this season's fruits.
orchard fruits
 
Calendar
calendar banner
Your recipes
Public recipes banner
Get in touch
Recipe sending banner
 
Chefs' recipes
 
 
Pick one of our chef's to browse their recipes.

Martin Wishart





10 steps to a greener scotland waste aware scotland Reduce Reuse Recycle
towards zero waste
 © Waste Aware Scotland 2008Islay House, Livilands Lane, Stirling, FK8 2BG Tel: 01786 468 787 Fax: 01786 464 611Terms & Conditions | Contact Us