|Master Chef Marcus Wareing at work in his new Tredwell's Restaurant in Covent Garden, London|
LONDON--One of Britain’s most successful chefs, Marcus Wareing, has added a third restaurant to his portfolio, Tredwell’s in London’s Covent Garden, 4A Upper St Martin's Lane, London, WC2H 9NY, 0203 764 0840
Here the two-Michelin-starred chef and judge on TV’s Master Chef gives us his porcine take on a Club Sandwich:
Reposted from “Club” British Airways’ inflight magazine,
March 2014 edition. First in a monthly series.
“...I love a good Club Sandwich – when it is made right. I used to make them for the buffet at the Savoy Grill when I worked there as a 17-year-old.
If you have young children, as I do, Club sandwiches are a great quick fix when you need something fast. My favourite so far was one I had recently on a skiing trip with my boys when we stayed at the Ambassador Hotel in Crans Montana, Switzerland.
A perfect Club Sandwich can be as enjoyable as a gourmet meal as long as it is made right. As with any recipe, good quality ingredients are vital. Ensure you make them fresh and balance the fillings to ensure great flavour.
My chef at Tredwell’s, Andrew Ward, has a great pulled pork slider on the menu – the pork would work fantastically well in a Club Sandwich.
|Tredwell's Club Sandwich by Master Chef Marcus Wearing via Club Magazine, British Airways inflight magazine|
Photo: Lex Guerra
Marcus’ Pulled Pork Club Sandwich (makes two sandwiches)
4 slices thick-cut white bloomer
50g Abernethy salted butter
1 gem lettuce, middle leaves only
1 large, ripe heirloom tomato, sliced
6 rashers streaky bacon, cooked until crispy
Salt and pepper
1 bulb garlic, cut in half, oiled and seasoned and roasted until golden
2 egg yolks
½ tsp table salt
1 tsp Dijon mustard
1 tbsp Chardonnay vinegar
200ml vegetable oil
1. Squeeze the garlic out of the cloves into a bowl.
2. Add the eggs, salt, mustard and vinegar, whisk until pale.
3. Slowly drizzle the oil in, whisking well between additions, until the desired thickness is reached. Adjust seasoning if necessary.
Pork belly: (there will be enough for leftovers)
500g pork belly
1 large knob ginger
1 litre chicken stock
2 star anise
2 tbsp oyster sauce
50ml soya sauce
1 tsp fish sauce
1. Preheat the oven to 140˚C.
2. Place all ingredients into a roasting pan that just fits the pork belly. Cover with foil and place in the oven for three hours.
3. Allow to cool in the stock. Remove the belly and set aside.
4. Strain the stock and place in a saucepan, bring to the boil, skimming regularly, and reduce until a syrup forms.
5. Remove the skin from the pork and shred. Set aside.
6. When the sauce is ready, mix in enough to create the desired flavour for the pork.
To make the Club Sandwich:
1. Butter one side of four pieces of bread. Butter both sides of the remaining two slices of bread.
2. Gently warm (to room temperature) enough pulled pork for two sandwiches and place on the bread.
3. Add the bacon on top, then a piece of bread buttered both sides.
4. Season the tomato slices and place on the bread.
5. Add the lettuce then place the mayonnaise on the buttered side of the last two slices of bread.
6. Place on top and cut the sandwich into four triangles. Serve immediately.
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