These two recipes were shared by our award winning chefs at the New Forest Show (2011), during the cookery demonstrations in the New Forest Marque area.  

We hope you enjoy them ;)

Be sure to note the special New Forest Show voucher code at the end of this document, which provides special offers at our village hideaway Hotel in Burley, the Moorhill House Hotel.  

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Slow roasted pork belly

Served with crackling and cider sauce.

Place 1 pork belly, without skin and bones into a deep roasting tray,
season the belly with salt and pepper then cover with cider. Cover the
tray with tin foil and roast for 3.5 hours at 210c.

Crackling

Cut pork belly skin into strips or squares. Season with salt and pepper.
Lay the skin on baking parchment on a metal tray, then put a
sheet of baking parchment on top with a metal tray on top of that with
a heavy weight. Put all into a hot oven (270c) for about 20 to 30 minutes.

Cider Sauce

Roast the pork ribs until golden brown, place into a large saucepan
with roasted onion, leek, carrot, celery and garlic, use the liquid from
the cooked pork belly to make your stock, put the pan on a low heat
for about 4 hours then strain all the liquid into another pan and put
into the fridge overnight. This way all the fat will set and you can
pick it off. Once this is done put it back onto boil and reduce the
sauce by half.

Pork Pate

Slowly boil the pork belly in salted water, when cooked use a fork to
shred the meat, add salt, pepper, cream and a small amount of butter,
then chill until cold and set.

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Hampshire Strawberries with Pimms

The night before marinade 1/2 punnet of hulled strawberries in 3
tablespoons of sugar, shot of brandy, shot of grand marnier, zest of
half a lemon and orange and squeeze juice.
Cut half a punnet of strawberries in half, sprinkle with balsamic and
bake in a low oven till cooked.
Cut half a punnet of strawberries in half, sprinkle with cracked black
pepper and bake in low oven till cooked.
Make shortbread biscuits or purchase from local store!
Dehydrate 1/2 punnet of strawberries in dehydrator or place on cling
filmed plate and cook in microwave at lowest setting for 45 minutes.

Pimms Jelly

Boil Pimms with 125g stock syrup, add gelatine, stir till dissolved,
pour into cling film lined container and place in fridge till set.
To Assemble
Sprinkle strawberries around bowl. Place some dehydrated
strawberries in food processor grind to a powder.
Make a sandwich out of 2 shortbread biscuits and New Forest clotted
cream ice cream and place in centre of bowl. Cut remaining
strawberries into slices and halves put around bowl.
Bring mint and milk to boil and foam with immersion blender, spoon
foam around strawberries. Finally sprinkle powder over strawberries.

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Should you wish to sample award winning food served in a friendly atmosphere with exceptional service.  Why not book a Sunday Lunch at our village hideaway, Moorhill House Hotel for 2 people and 1 of you eats for free or book a three course dinner at any hotel and receive a complimentary glass of wine with your meal.

Sunday lunches are from £12.95 or 3 course dinners from £22.00.
To receive this offer you need to call Moorhill House Hotel in Burley, New Forest and quote the reference, NFS/11.  (Note this offer is valid until 30th November 2011, subject to availability). Visit the hotel website here: http://www.newforesthotels.co.uk/hotels/moorhill-house-hotel-burley/