insideKENT Magazine Issue 51 - June 2016 | Page 57

FOOD+DRINK
Fresh & Local cont.
Iberico Pork Presa, Razor Clams
and Wild Garlic Butter
from Graham Garrett of
The West House, Biddenden
www.thewesthouserestaurant.co.uk
// 01580 291341
Ingredients
Garlic butter:
• 125g soft butter
• 20g parsley
• 1/2 banana shallot (peeled and
chopped)
• 50g wild garlic leaves
• 1/2 tsp fine sea salt
• Pinch of Espelette pepper
• 500g razor clams
• Glass of dry white wine
• 800g pork presa (shoulder)
• White or purple sprouting broccoli
• Salt and pepper to taste
Method
1. To make the wild garlic butter, put all
of the ingredients (the wild garlic leaves
can be found in Kent, and foraging is
a great way to pick your own) into a
blender and blitz until smooth. Scrape
into cling film and roll tightly to form a
neat log. Store in the fridge until
required.
2. Wash the clams under cold running
water for a few minutes. Meanwhile,
heat a shallow pan until it’s really hot.
Put in the razor clams and pour over
the wine. Cover with a lid straight away
to trap the steam – leave the clams to
cook for 1 minute then drain through
a colander (keep the juices).
3. Once the clams are cool enough to
handle, remove them from their shells.
Cut away the intestinal tract and foot
of the clam, retaining only the nice
white firm fleshy bits. Slice diagonally.
4. Heat a grill pan. Coat the pork in a little
olive oil and season with fine sea salt.
Place on the pan and cook for about
five minutes on each side, turning
occasionally, making sure it doesn’t
burn. Leave to rest for 10 minutes.
5. To serve, quickly blanche a few pieces
of sprouting broccoli for about a
minute. Put them on the grill to finish
cooking and give them a charred
flavour. Season with fine sea salt and
freshly ground white pepper.
6. Warm a little clam juice in a small pan,
add a couple of slices of garlic butter
and the sliced clams to gently warm.
7. Carve the pork into slices and place
on warm plates with the broccoli.
Spoon the clams and buttery juices
over the pork.

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