Lemon-scented Boar Chops with Chanterelles and Broad Bean Ragout RecipeOrigin: Fusion Period: Modern |
Ingredients:
240ml olive oil + 2 tbsp olive oil 
Lemon-scented Boar Chops with Chanterelles and Broad Bean Ragout Preparation:Method:Whisk together the 240ml olive oil, lemon juice, 1 tbsp garlic and the rosemary in a small bowl to form a marinade then season with salt and pepper. Liberally season the boar chops then place in a shallow pan and pour the marinade over the top. Cover the dish, place in a refrigerator and leave to marinate for 8 hours (turn every so often to ensure an even coating of the marinade). Take the chops out of the fridge and as they are warming to room temperature add the remaining oil to a frying pan and fry the shallots and mushrooms in this for about 4 minutes, or until softened. Season, add the remaining garlic and broad beans and continue frying for 1 minute more. Add the game stock, bring the mixture to a simmer and cook for 4 minutes more. Remove from the heat, stir-in the parsley and set aside to keep warm. Drain the chops from their marinade, place under a pre-heated grill and fry for about 5 minutes on each side (cook for longer if you like your meat well done). Remove from the grill, cover with foil and allow to rest for 3 minutes before serving. To serve, spoon the broad bean ragout in the centre of each plate and lay two of the chops on top of the bean mixture. Granish with the preserved lemon and serve. |
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