TEST KITCHEN

Confit Cauliflower Soup with Pork Belly, Apple and Fennel

This holiday season, bring the heat with Chef’s Roll and Club House Brazilian Style BBQ Seasoning. Introducing, the Confit Cauliflower Soup with delicious pork belly, fennel and savoury apple butter. You’re going to need more bowls.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Club House for Chefs.

INGREDIENTS

Pork Belly

Cauliflower Soup

  • 1 ea. Onion
  • 1 head Cauliflower
  • 1 bulb Fennel
  • 1 bulb Garlic
  • 1 ea. Bay leaf
  • 1 qt. Chicken stock

Apple Butter

  • 6 ea. Apples, grated
  • 1 qt. Apple cider
  • 1 tbsp. Apple cider vinegar
  • 1-2 ea. Cinnamon sticks

 INSTRUCTIONS

For the Pork Belly:

  1. Season pork belly with La Grille Brazilian Style BBQ Seasoning.
  2. Roast at 300 F for 3 hours with two bricks wrapped in foil on top of another sheet pan compressing it down to keep flat.
  3. Slice and sear when plating.

For the Cauliflower Soup:

  1. Place all ingredients in a bag and vacuum seal.
  2. Sous vide at 185 F for 3 hours.
  3. Puree and season.

For the Apple Butter:

  1. Saute ingredients until they begin to caramelize, approx. 10 minutes.
  2. Puree then place back into a clean pan and continue to slowly caramelize, carefully stirring with a rubber spatula until it thickens.

For Serving:

  1. Garnish with melon balled apples and fennel fronds.


For more flavorful inspiration, visit: www.ClubHouseForChefs.ca

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