For me this dish truly represents my approach to cooking. The processes the ingredients go through make the dish far greater than the sum of its parts. The pork jowl is initially steamed in salted chicken stock for eight hours. It is then cold smoked over maple wood chips and finally confit in an infused jamon, bay and juniper butter. The fresh shiitake are peeled and shaved by hand across the mushroom. The shiitake are sautéed in infused butter to re-emphasise the fragrance of the juniper and bay. The shiitake gain an intense umami dimension and a silky, slippery texture. This is then re-emphasised with the shaved almost-sashimi scallops that also mimic and build on the texture of the fat surrounding the jowl. These textures are all contrasted against the crisp Jerusalem artichoke leaves. The leaves themselves represent the crisp crackling associated with pork but have an earthy dimension to their flavour. This dish builds intensity of flavour and texture through every process, ultimately creating what I consider to be the perfect dish.
Meanwhile, in a medium frying pan heat the remaining
Remove the jowl from the infused butter and drain briefly on a tray lined with silicone paper.
Place 2 pieces of jowl in the centre of each warmed serving plate. Pile an even quantity of sautéed shiitake mushrooms onto each jowl portion. Place an even portion of warm dressed scallops on top of each mushroom pile. Garnish with the crisp Jerusalem artichoke leaves and white society garlic flowers. Serve.
© 2014 All rights reserved. Published by Murdoch Books.