Recipe Courtesy Rob Feenie, Rob Feenie, New Classics with Chef Rob Feenie.
Smoked Pork Flan
Green Pea Veloute
Over medium heat in a saucepan, sweat the shallots in a splash of olive oil. Add the bacon and cook until bacon fat is rendered. Add cream. Bring to a boil for 4 minutes. Blend the mixture and strain. Season the mixture with salt and white pepper. Cool.
Whip the eggs and add to seasoned cream mixture. Set aside.
Preheat oven to 250 degrees F.
Butter 8 ramekins. Pour egg mixture into the ramekins Bake in a bain marie, covered with foil until flan is just set, about 50 minutes. Let flan cool in bain marie.
In a saucepan, sauté onion, peas, garlic and potatoes in olive oil over medium heat. Add the stock and cream.
Make the sachet by adding thyme, bay leaf and black peppercorns to cheesecloth. Tie with Butcher’s twine. Add the sachet to the saucepan. Bring mixture to a simmer, cook for 20 minutes.
Add raw spinach to the saucepan. Strain the veloute into a shallow dish over an ice bath. This will help keep the bright green colour. Season the veloute with salt and white pepper.
When ready to serve. Re-heat the veloute. Add veloute to bowl and serve flan in center of bowl. Garnish with lardons, croutons and extra virgin olive oil.