Chris Burrell’s wild boar, vanilla pomme purée, crispy red kale, salt cod bon bons, red wine jus

By Chris Burrell, The Pickwick Inn & Oliver’s Restaurant. 

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Ingredients

  • 8oz salt cod
  • 1-2 garlic cloves (finely diced)
  • 8oz potatoes (peeled and diced)
  • Handful of chopped parsley
  • Bay leaf
  • Panco breadcrumbs
  • 2 large jacket potatoes
  • 1lb fillet of Wild Boar
  • Red kale
  • Olive oil
  • 1/2 pint red wine
  • 1 star anise
  • 1 tbsp maple syrup

Method

  1. For the Salt Cod Bons Rinse excess salt off the cod and place in a bowl. Cover with cold water.

  2. Soak in the fridge for 4-6 hours (changing water a couple of times).

  3. Drain and cut into small pieces.

  4. Place cod into pan with a bay leaf and cover with water.

  5. Remove from heat and stand for 10 mins.

  6. Remover and cool.

  7. Boil potatoes until tender.

  8. Drain and mash.

  9. Add salt cod, garlic, parsley, season.

  10. Shape into small balls, roll in Panco breadcrumbs.

  11. Deep fry until golden brown.

  12. For the Pomme Purée Scoop the insides of 2 large baked potatoes and put through a Ricer.

  13. Heat cream and vanilla seeds in a pan.

  14. Season, add potatoes and mix to a purée.

  15. For the Kale Preheat the oven to 325ºf.

  16. Tear Kale into 3" pieces, removing tough stems.

  17. Toss well in olive oil.

  18. Spread onto greased baking sheet and bake 15 minutes, turn and bake for 10 minutes.

  19. Sprinkle with salt.

  20. For the Wild Boar & Red Wine Reduction Heat oil and fry seasoned boar fillet for 10 minutes, turning often.

  21. Remove from pan and leave to rest.

  22. Add the red wine, star anise and maple syrup to the same pan, and reduce.