Australian pork backstrap, saffron labneh, saltbush salsa verde, cabbage and leeks, tarragon beurre noisette
By Chef Serkan Tamcelik
Appetite for Excellence 2019 Young Chef National Finalist
- •1kg Australian pork backstrap
- •250g Greek yoghurt
- •½g of saffron
- •½ red cabbage
- •1 leek
- •50g unsalted butter
- •200ml olive oil
- •150ml dry red wine
- •150ml sherry vinegar
- •100g honey
- •1 bunch of parsley
- •1 bunch of chives
- •1 bunch of tarragon
- •1 bunch of marjoram
- •100g saltbush leaves
- •1 lemon
- 1.Turn the steamer on to 58 degrees or setup a water bath at 58 degrees.
- 2.Trim the pork of any sinew and ballotine the pork. Sous vide the pork for 1 hour at 58 degrees.
- 3.Mix the yoghurt with 20g of salt and the saffron. Place the yoghurt in a chinois lined with a chux or muslin cloth and let it hang in the fridge for 1 hour.
- 4.Chop the parsley, chives, tarragon (leave a sprig aside), marjoram and saltbush, combine with the olive oil and season with lemon juice and salt.
- 5.Shred the cabbage finely as well as the leeks. In a hot pan place 1 tablespoon of butter and 1 tablespoon of vegetable oil. Add in the cabbage and leeks and sweat down completely. Add In the wine and sherry vinegar and reduce by half, add in the honey and then continue to cook until the cabbage and leeks begin to caramelize. Season with lemon juice and salt.
- 6.After 1 hour, bring the pork to a hot pan until you achieve a golden colour all over the pork, rest and take the pan off the heat, add the butter and swirl the pan until the butter stops foaming. Add in the chiffonade of tarragon.