Richard Guest formerly of Maison Novelli and The Castle Hotel where he held Michelin Stars with both, now co-owns and oversees the amazing Augustus Restaurant along with his wife and Cedric Chirrosel who runs the front of house.
Hidden away in a quiet corner of Somerset’s county town of Taunton, Augustus is a gem. Although Richard enjoys the achievements of past roles, his passion is thoroughly fixed in the present, making Augustus a must visit restaurant.
Here he shares a fantastic recipe with GrowEatGather using pork from our featured farmer Donna Lucking at Ellises Farm, enjoy!
COX’S APPLE & CRACKLING RISOTTO WITH RIB END PORK CHOP
1 medium onion finely diced
4 cloves of garlic smashed
1 litre of fresh chicken stock
150 grams risotto rice
100 grams of pork skin, washed with boiling water, seasoned with table salt then baked at 200 until crisp and crackled ( this is best done in advanced, but not refrigerated, so on the same day is best)
1 small cox’s apple washed and finely diced at the last minute.
10 sage leafs
50 grams fresh Parmesan
50 grams unsalted butter
vegetable oil for cooking
2 fat rib end pork chops (we brought a couple of Ellises Farm chops with us)
In a large sauté pan, melt half the butter in a little veg oil then add the rice and allow to colour, a nice sandy colour evenly throughout the rice is what you are looking for. Then add the onion, garlic and four leafs of sage chopped. Allow them to soften a little, stirring with a none metallic spoon so you don’t smash up the rice grains and make it stodgy.
Gradually start to add the hot stock a ladle at a time on a medium to high heat. Meanwhile heat up a frying pan, season you’re chops and fry them with plenty of colour on each side. Then add the remaining sage leaves along with the remaining butter, turn off the heat and cover with a lid to allow the residual heat to cook the chops through. While the chops are cooking and resting, keep adding stock to your rice as it reduces (you may not need all the stock). When the rice has a texture to your liking and has soaked up enough stock, add the smashed crackling along with the diced Apple and Parmesan. Allow the rice to stand for a minute, then portion it out and place a chop on each portion. In the pan there will be some amazing juices, reduce them a little then spoon over with the sage leafs from the pan. Chow down!