Recipes

The Warmer Nights

By Chef Thomas Foster

Appetite for Excellence 2019 Young Chef National Finalist

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Ingredients

Pork loin

  • 150g salt
  • 3 litres water
  • 1kg Australian pork lion - bone out

Macadamia and Celeriac Puree

  • 180g celeriac diced
  • 60g mushroom trim, washed
  • 20g butter
  • 150g milk
  • 150g white chicken stock
  • 100g vegetable oil
  • 250g macadamias
  • 200g sour cream
  • 50g verjus
  • Salt
  • 3g xanthana

Celeriac oil

  • 60g celeriac leaves
  • 30g parsley
  • 2-star anise
  • 2 cloves
  • 10g celeriac stem
  • 400ml veg oil
  • 20g Garlic chives

Macadamia Crumb

  • 10g garlic cloves
  • 100g sourdough
  • 100g macadamias
  • 4g Pepperberry powder
  • 4g junipers
  • Salt

Mushroom and Persimmon Emulsion

  • 50g Swiss brown mushroom
  • 50g baby oyster mushroom
  • 50g button mushroom
  • 150g persimmon peeled and diced
  • 50g butter
  • Salt
  • 100g white chicken stock
  • 20g garlic chives
  • 20ml lemon juice

Garnish

  • Garlic chives
  • Mustard leaf

Method

  1. 1.
    Pork Loin: Whisk salt into cold water to make brine for loin. Cut the lion away from the fat layer of the Pork. Discard the fat. Trim Excess chain meat of edge and top of loin. Brine the loin for 30 minutes then drain off, rinse and dry on paper towel. Pull pork out of fridge 15 minutes prior to cooking. Place in cast iron pan, medium to hot heat and seal all sides of pork. When sealed place on wire rack on a tray and cook in oven for roughly 8-10 mins, until desired temperature. When out of oven, rest pork in a warm spot. Crumb on side of the pork and carve into sliced of choosing. Add salt and serve.
  2. 2.
    Macadamia and Celeriac Puree: Sweat celeriac and Mushroom down in pan with 20ml veg oil and butter, when celeriac is soft, add milk and chicken stock, reduce by 1/3. Add macadamias, and put non a lid. Take off the heat and allow too steep for 15 minutes. When ready blend in vita prep, add sour cream, xanthana and ver jus. Blend until smooth and pass through chinois onto a bowl over ice water. When cool season with salt and taste.
  3. 3.
    Celeriac oil: Blanch parsley and celeriac leaves for 3mins in salted boiling water. Ice down and drain excess water. Pan fry stems and spices for 1 minute until soft and green, Blend all ingredients on high for 3 mintues. And place oil over ice. When cold strain through filter paper and discard the pulp
  4. 4.
    Macadamia Crumb: In thermo mix blend bread until desired crumb. Chop garlic finely and toast in a pan on the stove. Once toasted drain on a tray with paper towel to soak excess oil. Toast macadamias at 150g 13 mins. Blend in thermo until desired crumb texture is made. Toast junipers and blend in vita prep. Until powdered Place all ingredients in bowl mix together. Store in container until needed.
  5. 5.
    Mushroom and Persimmon Emulsion: Peel and dice persimmon and store in container Remove stalk from mushroom, keep for puree. Dice mushrooms, cook off in 10g butter and 10g vegetable oil When sweated down add a pinch of salt, then add 50g chicken stock reduce by 2/3. Add butter to make an emulsion on the heat stir in until all butter is emulsified. Add diced persimmon. And garlic chives. Add more chicken stock if too thick. Add lemon juice to taste
  6. 6.
    Garnish: Char garlic chives on flat top and dress with olive oil. Add mustard lead and garlic chives to plate to garnish.