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Allan McLaughlin, Head Chef at The Loch Lomond Arms, Luss – serves 14
Braising of Pork Belly
Place the pork in a deep roasting tray over with the apple juice and water, then cover the pork in grease proof paper and tightly seal in tin foil. Cook at 110oc for 12 hours carefully remove from apple juice and press in a tray overnight, then portion into 2 inch squares. Reduce the cooking liqueur to achieve a glaze.
Bring the water to the boil and slowly add the polenta stirring continuously and cook out for 10 minutes. In the last 2 minutes of cooking add the cheese, crème fraiche and butter. Pour into a 2lt tub and allow to cool and set. Cut into similar sized pieces to the pork belly and coat in egg, flour and bread crumbs.
Lightly coat the pineapple quarters in caster sugar. Foam the butter on a medium heat. Add the pineapple, star anise and thyme, keep the butter foaming NOT burning to achieve a roasted finish to the pineapple, approx 3-4 minutes. Add the cider to cover the pineapples and allow to simmer for 10 minutes. Remove pineapple and allow to cool. Slice the pineapple into 6-8 wedges.
Burnt Apple Sauce
Coat the apples in both sugar and lemon juice then place on a roasting tray and bake at 180oc until heavily caramelized, blend until completely smooth.