Pork Cutlet:
• Set the water bath to 65˚C
• Prepare a brine with 10% salt to 1L water
• Place the pork into the brine for 2 hours
• Wash the pork for 30 seconds to remove the brine
• Dry the pork with a cloth before vacuum packing
• Vacuum pack the pork on full pressure
• Place the tip of a probe into the centre of the pork
• Transfer the pork into the water bath until the core temperature reaches 56˚C
• After the core temperature is 56˚C reduce the temperature of the water bath to 56˚C and cook for an additional 45 minutes
• Remove the pork from the water bath and allow to rest for approx. 10 minutes
• Place the pork on a cloth to dry before caramelising in the pan
• To caramelise the pork, place a frying pan onto a high heat
• Add the oil and allow to heat
• Place the pork fat side down into the pan, allow this to cook until a golden crust has formed
• Turn the meat and caramelise on all sides
• Remove the pork and slice into cutlets
• Serve
Potato Salad:
Method: To make the marinade:
• Add the CHEF:registered: All Natural Chicken stock to a sauce pan and reduce by 10%
• Strain the reduced stock through a fine sieve into a mixing bowl
• Add Dijon mustard, salt, apple cider vinegar and black pepper and combine all ingredients together
• Slowly pour the sunflower oil in a thin stream whisking constantly until emulsified, to form the dressing
• Season the dressing again with sugar and black pepper to taste making sure the marinade remains at room temperature
Method: Potato Salad
• With the skin on, add whole cumin and potatoes to a separate deep pan to cook
• Once the potatoes are cooked remove from heat and drain through fine colander
• Peel the potatoes individually and slice each thinly into the marinade
• Mix the marinade and sliced potatoes together ensuring potatoes are equally coated
• Add the finely diced shallots and fold gently into the mixture making sure the marinade doesn’t split and remains emulsified
• Season to taste with chopped chives and serve
Roast Onion and Bone Marrow Sauce:
• Place a large saucepan onto a high heat
• Pour the veal and chicken stocks into the saucepan, bring this to a boil and reduce by 50%
• Using a separate saucepan, add the butter and allow to foam
• Add the shallots and sauté until soft and light brown
• Remove the shallots from the heat and add the Dijon mustard, stirring until combined
• Add the reduced stock, red wine, sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated
• Heat the sauce to a simmer and add the bone marrow, parsley, chives, tarragon and rosemary
• Season the sauce with salt and pepper to taste and serve
Crispy shallots:
• Bring a fryer to 180C
• Slice shallots into rings approx. 1mm thick
• Separate each ring into individual rings
• Cover the shallots with salt to extract all the moisture for approx. 3 minutes
• Wash off the shallots and place onto a cloth to dry
• Add the shallot rings to the flour
• Shake off any excess flour and add to the fryer
• When the shallots are golden brown, remove and place onto a cloth
• Pat shallots with cloth to remove excess oil
• Season with salt to taste
Watercress Salad:
• Set the oven to 60˚C of temperature
• Using a large bowl add the white wine vinegar and mustard together
• Whisking constantly add the grapeseed oil until emulsified
• Season the dressing with salt and pepper to taste
• Place the tomatoes onto a tray and coat in olive oil
• Season the tomatoes with pepper, and transfer to the oven
• Allow this to cook for approx. 1 hour until semi dried and cooked
• Remove the tomatoes from the oven and allow to cool
• On a dish place fresh watercress on the base, spoon over the dressing and lay the tomatoes on top