Restaurant Vennell’s Restaurant
Chef Jon Vennell
Front-of-house Laura Vennell

Chilling time 48 hours
Soaking time 30 minutes
Cooking time 49½ hours
Level of difficulty Confident cook

You will need to begin this recipe 4 days ahead.

Serves
2

Preparation

1hr
By
Average: 3.8 (6 votes)
Yum

Ingredients

1 large pig’s cheek
1 pig’s tongue
stock, to cover
splash of olive oil
8 baby leeks (boiled for 4 minutes)
cream sauce (made up of 50% braising juice and 50% whipping cream)

Brine
1.5 litres water
325 g salt
garni of 1 sprig thyme, 2 bay leaves, 10 allspice berries, 3 cloves garlic, 50 g coriander seeds

Jerusalem artichoke stock
100 g chopped onions
1 clove garlic
splash of olive oil
1.5 litres water
1 tsp salt
1 level tsp freshly ground black pepper
juice of ½ lemon
1.5 kg Jerusalem artichokes, peeled

Jerusalem artichoke risotto
splash of olive oil
100 g arborio risotto rice
30 g finely chopped onion
25 ml vermouth
50 ml white wine (sauvignon blanc)
150g Jerusalem artichokes (to be juiced at the last minute)
salt and pepper
1 tbsp mascarpone
1 tbsp finely grated parmesan

Rhubarb jelly
300 g roughly chopped rhubarb
1 tbsp caster sugar
1½ tsp agar agar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the brine, place the water and salt in a large saucepan and bring to the boil. Take off the heat, add the garni and cool completely. Immerse the cheek and tongue in the cold brine and refrigerate for 48 hours.

Preheat the oven to 65°C. Remove the cheek and tongue from the brine and soak in cold water for 30 minutes, changing the water frequently. Place the cheek and tongue in a saucepan with stock to cover, then cover with a tight-fitting lid. Place in the oven for 48 hours. Check the temperature every 6 hours. The stock should be maintained at between 65–70°C. Alternatively, you can vac-pac the cheek and tongue with 300 ml of stock and immerse in a water bath set at 65°C for 48 hours.

After 48 hours the tongue and cheek should be wonderfully moist and spoon-cuttingly tender. Leave to cool slightly in the stock. Cut the skin and the majority of the fat off the outer edge of the cheek. Place the skin in a very hot oven for approximately 40 minutes to crisp up. Carry on trimming unwanted fat from the cheek and peel the tongue. Place the tongue in the centre of the cheek and wrap tightly with plenty of plastic wrap. Twist the ends for a really tight sausage shape. Prick in a few places to allow any trapped air to escape. Refrigerate until needed.

For the Jerusalem artichoke stock, sweat the onions and garlic in a little olive oil until tender, add the water, salt, pepper, lemon juice and artichokes and boil for 20 minutes. Take out 1 tbsp of artichoke and puree. Set aside. Pass the remainder, through a fine sieve, pressing all the juice out of the artichokes. Set aside

For the rhubarb jelly, place the rhubarb in a heavy-based saucepan with the sugar and a splash of water and heat gently until the rhubarb starts to fall apart. Rapid boil for 2 minutes, then press through a fine sieve. This should leave 125 ml of juice. If there is more, boil until it has reduced to 125 ml. Cool the juice, place in a pan and sprinkle over the agar agar crystals. Bring to the boil and boil until the agar agar is completely dissolved. Pour into a container lined with plastic wrap and refrigerate until needed.

For the Jerusalem artichoke risotto, heat the olive oil in a heavy-based saucepan on medium, add the rice and lightly fry for 2–3 minutes. Reduce the heat, add the onion and sweat for a few minutes or until tender. Increase the heat, add the vermouth and white wine and reduce until nearly all the liquid has evaporated. Start adding the Jerusalem artichoke stock one ladle at a time. Keep adding the stock until the rice is three-quarters cooked (bite into a piece of rice – if only a small disc of rice remains uncooked in the middle it is ready). Juice the artichokes, add the juice immediately and cook until it has been absorbed. Season with salt and pepper. Add the mascarpone, parmesan and reserved pureed artichoke. Stir and take off the heat.

To serve, cut the tongue in cheek into discs and lightly fry in a pan with a little oil on both sides for 2 minutes. Leave in the pan in a warm place to continue warming through. Place the risotto onto serving plates with the tongue in cheek. Sprinkle 1 cm cubes of rhubarb jelly over the risotto with a smear of confit rhubarb. Serve with crackling, buttered baby leeks and frothed up cream sauce.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.