Slow roast pork chop with celeriac and apple by Larry Jayasekara
Try this recipe created by the Craft Guild of Chefs - Chef of the year winner for 2016 Larry Jayasekara.
Ingredients
Slow roast pork chop with celeriac and apple by Larry Jayasekara
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€0.0
For the brine:
Knorr Professional Chicken Jelly Bouillon 800g
/g
15.0 g
0%
Salt
/g
30.0 g
0%
Thyme
/g
6.0 g
0%
Bay leaves
/g
1.0 g
0%
Water
/ml
500.0 ml
0%
Pork loin chops
/g
760.0 g
0%
For the Celeriac mash:
Celeriac, grated
/g
300.0 g
0%
Meadowland Professional 250g
/g
10.0 g
0%
Butter
/g
10.0 g
0%
Water
/ml
200.0 ml
0%
Knorr Professional Chicken Jelly Bouillon 800g
/g
5.0 g
0%
For the sauce:
Water
/ml
250.0 ml
0%
Banana shallots
/g
100.0 g
0%
Samphire
/g
50.0 g
0%
Colman's English Mustard 2.25L
/ml
10.0 ml
0%
50
Contains wheat and it´s derivatives
Contains mustard and it´s derivatives
Chives chopped
/g
5.0 g
0%
Apple
/g
100.0 g
0%
For service:
Micro herbs
/g
2.0 g
0%
Marsala
/ml
150.0 ml
0%
Rapeseed oil
/ml
10.0 ml
0%
/
For the brine:
-
Salt 30.0 g
-
Thyme 6.0 g
-
Bay leaves 1.0 g
-
Water 500.0 ml
-
Pork loin chops 760.0 g
For the Celeriac mash:
-
Celeriac, grated 300.0 g
-
Meadowland Professional 250g 10.0 g
-
Butter 10.0 g
-
Water 200.0 ml
For the sauce:
-
Water 250.0 ml
-
Banana shallots 100.0 g
-
Samphire 50.0 g
-
Chives chopped 5.0 g
-
Apple 100.0 g
For service:
-
Micro herbs 2.0 g
-
Marsala 150.0 ml
-
Rapeseed oil 10.0 ml
Preparation
-
For the brine:
- Bring the water to the boil and add the thyme and bay leave then remove from the heat and whisk in the KNORR Professional Chicken Jelly Bouillon and salt.
- Allow to cool completely then pour over the pork chops, cover with cling film and chill for 1 hour.
-
For the Celeriac mash:
- Bring the water to the boil then whisk in the KNORR Professional ChickenJelly Bouillon.
- Peel and diced the celeriac then sweat in the butter and add half the bouillon.
- Cook the celeriac until the bouillon has reduced then add the remaining bouillon.
- Cook until the bouillon has reduced and the celeriac is soft then lightly mash with a fork.
-
For the sauce:
- Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
- Peel and diced the shallots the sweat in the butter.
- Peel and dice the apple and add along with the bouillon and reduce by half.
- Add the samphire and COLMAN'S Mustard and cook for a further minute then remove from the heat.
- Chop the chives then add into the sauce, cover and keep hot.
-
For service:
- Remove the pork from the brine and pat dry.
- Rub the pork with the oil then pan fry for 3-4 minutes on each side depending on the thickness then add the masala and baste the pork until reduced and glazed.
- Remove, cover and allow to rest for 1-2 minutes.
- Spoon the celeriac mash on to a serving plate and sit the pork chop on top.
- Pour the sauce over the pork garnish with the cress.
