20 gm pepperberries, coarsely ground in a mortar and pestle
4 French-cut pork cutlets (about 220gm each)
Calvados apple purée
50 ml calvados
100 ml clear apple juice
20 gm caster sugar
2 Granny Smith apples, diced
10 g butter
Grilled vegetables
8 small leeks, trimmed, washed well
baby corn
turnips
baby golden beets
40 ml extra-virgin olive oil
To taste:
smoked sea salt
Cooking Method
Pork Chops
Heat butter in a small saucepan over medium heat, add shallot and ginger, stir occasionally until tender (2-3 minutes), add stock and pepperberries, simmer until a thick paste forms (2-3 minutes). Cool, brush onto pork cutlets and marinate for 1 hour. Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes
Calvados apple purée
Meanwhile, for Calvados apple purée, simmer Calvados in a saucepan over medium-high heat until reduced by half (1 minute), add apple juice and sugar, simmer until reduced by half (2-3 minutes). Add apple and butter, simmer until apple breaks down (5-6 minutes), then process in a food processor to a fine purée. Return to pan, cover and keep warm.
Grilled vegetables
For grilled vegetables preheat a griddle pan pan over high heat. Wrap vegetables in foil and griddle pan, turning occasionally, until tender (6-8 minutes). Remove foil, brush with extra-virgin olive oil, season to taste with smoked sea salt and char-grill until marked (1-2 minutes). Keep warm.
