Recipe of the Month: Piste



Tarporley's popular wine bar and restaurant Piste provides us with this mouth-watering recipe which (if you can't cook) is available on their a la carte menu as either a starter (£12.95) or main course (£24.95).

Pan seared scallops, bury black pudding, slow cooked pork belly & apple puree (serves 4)

Ingredients:
  • 12 good sized dry meat scallops - available at most good fishmongers
  • 1 x bury black pudding ring cut into 12 rings
  • 500g belly pork, skin on
  • Coarse sea salt
  • Chopped fresh thyme
  • 500g cooking apples
  • 100g demerara sugar
  • 125g butter
  • Olive oil
  • Sea salt & cracked black pepper
  • Watercress or pea shoots to garnish

    Method:
  • The day before sprinkle over coarse sea salt & the chopped thyme, tightly wrap in cling film and leave in the fridge for 24hrs.
  • The next day, pre heat the oven to 125c, wash and pat dry the belly pork and wrap several times in cling film until its well covered. Cook in a shallow roasting tray with a little water in the bottom for 4-5hrs or until its tender. Remove from the oven, allow to cool and chill in the fridge between 2 baking sheets that are weighed down (you can use baked bean tins), leave for a day before thinly slicing, set aside.
  • Peel and core the apples, cut into chunks and place in a pan with the sugar and a dash of water, cut until soft and most of the liquid has evaporated. Place into a food liquidiser and blend until smooth, set in a pan to keep warm.
  • To cook, get 2 non-stick frying pans. In the first pan place a dash of olive oil in, sprinkle sea salt and pepper onto the pork and fry on both sides until crispy, along with the black pudding rings. Place a nob of butter in at the end and baste over the pork and black pudding.
  • In the second pan, make sure pan is smoking hot and add a dash of olive oil, season the scallops before they go into the pan and coat with a little olive oil. Gently place them into the pan away from yourself, cook for 45secs each side until golden brown and add a nob of butter in at the end to baste.
  • To serve, spoon the puree on the bottom of the plates, place you strip of belly pork down, then arrange the scallops and black pudding on top, garnish with watercress/pea shoots and a drizzle of good quality extra virgin olive oil.......ENJOY!

    Paul Bebe
    Head Chef
    Posted: Monday 9th June 2014
    ID: 2495 - 1167



    • About Piste Tarporley

    01829 732483
    55 High Street, Tarporley, Cheshire, CW6 0DP
    [email protected]
    www.pistetarporley.com/

    Piste Wine Bar & Restaurant is based on Tarporley's bustling High Street; a building of which it's background is famously or infamously set in wine, food and character.

    Piste is run by brothers-in-law James Hughes and Paul Bebe. Both have worked in hospitality from a young age. Paul found his passion for cooking at the age of sixteen and has developed his love for fresh quality ingredients ever since, both locally and in Covent Garden. James, having worked in the hospitality industry from the age of fourteen and gone on to study law at university realised that it was this industry that really inspired him.

    The family connection inspired a dream with a focus on quality, service and value. This is something that we strive towards at Piste and whether it be a glass of house wine, a pint of locally produced ale, a bottle of Bordeaux, homemade breads and olives at the bar or sirloin steak on the bone in our restaurant or any combination of these we aim to provide a relaxed, enjoyable environment with an emphasis on value and quality.

    The products we sell are all individually selected and we try to source as locally as we can without compromising on quality. We have found specialist suppliers for our menu from England, Scotland and Wales and our wine list has been handpicked from around the globe. Our team here at Piste is made up of individuals who also have a flair and passion for food, drink and all things hospitality to help you enjoy your experience with us.

    The interior design was co-ordinated by Lucie, Paul's wife and James' sister, with an emphasis on the family's love for all things alpine, the lifestyle, atmosphere and chic, to create a comfortable informal venue to enjoy either a glass of wine with friends, nibbles and drinks or a celebratory meal, pulling out all the stops.

    So whatever you are after we hope you can wine, dine and unwind with us here at Piste.

    In Sandbach? Check out our brand new Piste!