Start by making the salsa. You can make a large batch if you like as it will keep well in the fridge for a good few days.
Peel the shallot and garlic, halve and add to a roasting tray along with the green chillies (kept whole), put in a hot grill and cook until slightly charred, alternatively roast in an oven at 220C...
(Serves 4-6)
Method is only 6 easy steps!
1. Start by finely dicing or pureeing the garlic and ginger. Finely chop the spring onion and reserve the green part for later.
2. Add a small amount of oil to a medium pot and add the garlic, ginger and white of the spring onion. Sweat on a low heat for 4-5 mins...
Serves 3-4
Ingredients:
600g pork tenderloin
3-4 large potatoes
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey
120ml double cream
500ml chicken stock
100ml white wine
75g butter
Small bunch of sage.
Salt & pepper to taste
Method:
Preheat the oven to 180 deg C.
Start by making the mashed potatoes. Peel and dice the potatoes into even size pieces and place in a pot of water, season with salt and place on a medium high heat and cook until tender. Mash or put through a ricer. Season the mashed potatoes with 25g of the butter and 50ml of the cream, salt and pepper.
Keep the mash warm while you cook the pork. Place a large pan on a medium high heat. While that heats up season the tenderloin with salt and pepper. Add a small amount of oil to the pan and sear the pork, cook on one side for 2-3 mins, turn and add the rest of the butter and the sage and baste all over. Transfer to the oven and put the pan to the side without washing it. Cook the tenderloin until it reaches an internal temp of 55 degrees C. Rest for 5-10 mins to bring the internal temperature up to around 62 degrees.
Make the sauce in the same pan that you seared the pork in, add the honey and mustard to the pan and cook for 1-2 mins add the white wine and cook until reduced, add the chicken stock and reduce it by two thirds.
Once reduced add the rest of the cream and season with salt and pepper.
Serve by plating a portion of the potato mash, topped with the sliced tenderloin and spoon over the sauce.
serves 4
Ingredients:
1kg pork belly
500g puy lentils (rinsed)
2 carrot
2 onion
2 stick of celery
125ml white wine
500ml chicken stock
250ml water
4 banana shallots (peeled and halved with the core left on)
250ml veal jus
250ml beef stock
Small bunch of sage
2-3 tbsp of good olive oil
3tbsp sherry vinegar
50g unsalted butter
Salt and pepper
Method:
Pre heat the oven to 190 degrees C
Roughly chop 1 carrot and 1 onion and 1 stick of celery and add the to a roasting tray. Season the pork all over and place on top of the vegetables.
Roast in the oven for 20 mins, then reduce heat to 160 and cook for around 1½ - 2 hours.
Put a large pot on a medium heat, finely chop the remaining carrot, onion and celery and add to the pan with a little oil. Sweat the vegetable for 3-4 mins to soften. Add the lentils to the pot and then the white wine. Reduce the wine and add the chicken stock and water, cover with greaseproof paper and cook on a low heat until most of the liquid has gone and the lentils are tender. Don’t season at the start as it will hinder the lentils breaking down and becoming tender.
Now put a medium size frying pan on a high heat and add the butter. When foaming add the halved shallots and cook on the high heat to get some colour, add the beef and veal jus and a few leaves of sage and some salt and pepper. Turn down to a medium heat and cover with greaseproof paper. Cook until shallots are soft and stock has reduced to a sticky sauce.
When the lentils are cooked season them and add the good olive oil and vinegar.
By this time the pork belly should be cooked. Take out of the oven and rest. Serve with a portion of lentils, 2-3 slices of pork and some of the braised shallots. Spoon over some of the shallot braising sauce to finish.
Serves 2
Ingredients:
1-2 tsp of Demerara sugar
1 jar of CHIMI sauce (or make your own) see recipe here.
Chargrilled Sourdough to serve.
Method:
Preheat the oven to 190 degrees C.
Season the bones with salt and pepper. Put them on an oven tray and roast for 8-10 mins.
When cooked, remove from the oven and sprinkle over the sugar. Blow torch or grill the bones to caramelise the sugar.
Top with the CHIMI sauce and serve with chargrilled sourdough bread.
Makes 1 pie
Ingredients:
Pie Crust:
110g flour
15g sugar
90g butter
35ml ice water
Pumpkin Filling:
225g pumpkin puree
90ml double cream
60g light brown sugar
1 tbsp melted butter
2 eggs
1 egg yolk
½ tsp cinnamon
¼ tsp mace
¼ tsp ground cardamom
Pecan Topping:
125g pecan nuts (toasted)
1 tbsp light brown sugar
1 egg white
½ tbsp maple syrup
½ tbsp melted butter
Pinch of salt
Method:
Start by making the pastry, in a bowl add the flour, sugar, salt and butter and rub together until it resembles fine breadcrumbs.
Gradually add the water little by little to bring it together to form a dough. Don’t mix too much as this will tighten the gluten and make the dough tough.
Cover in cling film and place in the fridge for at least a half hour.
Next make the pecan topping by adding everything to a bowl and mixing well.
Now for the filling; add all the filling ingredients to a bowl and whisk together very well until it’s all combined.
Preheat the oven to 180 deg C.
Next you need to blind bake the tart case, take a fluted or disposable pie crust tin and grease and flour it.
Roll out the pastry and place into the tin, making sure to press it into the edges and flutes of the tin.
Put a cartouche of greaseproof paper and place on top of the pastry, add some rice or baking beans or dried beans on top of the greaseproof and bake for 10 mins. Afterwards remove the paper and beans, brush with a little egg white and return to the oven and bake for further 7 mins to fully cook the pastry.
When that’s done and while it’s still hot add the filing mixture and reduce the heat to 160 and bake for 35-40 mins. The middle of the pie should have a slight wobble.
Straight after it's been in the oven, pour over the pecan topping and bake for another 10 mins and then remove and allow to cool.
When cool, slice into 8 slices and serve with a healthy dollop of whipped cream.