Prep Time: 25 minutes Cooking Time: 1 hour 10 minutes
For the Pommes Anna:
1) Preheat your oven to 170 degrees.
2) Slice 2 of the potatoes in to very thin slices using a mandolin.
3) While you are slicing keep it in the clarified butter avoid the potato browning.
4) Layer a small oven tray with grease proof paper then place the potato slices one by one so they are covering each other half way, in-between each potato layer, sprinkle with parmesan cheese and crushed black pepper.
5) When you finish with the potato, add some butter to the top and cover with grease proof paper and bake for 35-40 min.
6) Remove from the oven and lightly press while cooling down. When cold, slice it 9x2cm, before plating lightly give it some colour on the pan.
Chef's Tip : For the Pommes Anna, make sure you use enough butter so that the potato doesnt brown.
For the pork brine:
1) Mix water, salt and honey in a pan then bring it to a gentle boil.
2) Add all the spices (2 bay leaves, 15g black peppercorns, 30g parsley stalks, 20g basil, 55g garlic, 2 cloves, ½ tsp mustard seeds, 1 sprig of fresh tarragon) to a muslin cloth and slightly crush them to get the flavours out.
3) When the water has boiled drop the spices in and cook it for 2-3 min.
4) Remove from the heat and leave it to cool down.
Once it has cooled, place the pork loin in and leave for at list 12 hours.
5) Remove from the brine and dry it off.
6) Marinade the pork with garlic and basil puree then roll it in to a ballotine.
7) Place it in a sous vide for 1.5 hours at 58 degrees.
Before serving pan fry to get a nice colour all around and sprinkle it with potato garlic and basil crumble.
For the basil and garlic puree:
Blanch the basil in hot water and simply blitz with garlic and oil (add the oil slowly to create a puree).
For the pickled shallot rings:
1) Bring to boil the water, vinegar, cloves, mustard seeds and tarragon then just leave it on the side to cool down.
2) Cut the shallots into rings.
3) Place the shallot rings into the liquid and leave to marinade.
For the Spicy Pumpkin Puree:
1) Dice the pumpkin.
2) Place the diced pumpkin into the pan and cook with the butter and the herbs until caramelised.
3) Add the cream and cook until soft.
4) Blend it in the thermomixer till smooth.
For the kale:
1) Blanche the kale.
2) Deep fry the kale and sprinkle with pumpkin seeds and sachimi spice.
For the whole grain mustard pork jus:
1) Sweat down the shallots, pork trimmings, thyme and garlic.
2) Deglaze the meat with white wine and add the CHEF:registered: All Natural Veal stock and slow cook until reduced by half.
3) Strain the jus from the meat and skim the fat.
4) When serving add 1 teaspoon of whole grain mustard and one teaspoon of pickled liquid (for sharpness).
For the crispy potato:
1) Julienne 1 peeled potato and add to the water so it does not go brown.
2) Fry them in 150 degree oil till lightly browned.
3) Season with table salt and crush them.
Add a teaspoon of the basil and garlic purée.