Slow roast pork chop with celeriac and apple by Larry Jayasekara

Name: Slow roast pork chop with celeriac and apple by Larry Jayasekara
Yield: 4
Ingredients: 15.0g KNORR Professional Chicken Jelly Bouillon 800g; 6.0g Salt; 5.0g Thyme; 1.0g Bay leaves; 500.0ml Water; 532.0g Pork loin chops; 300.0g Celeriac; 10.0g Butter; 200.0ml Water; 5.0g KNORR Professional Chicken Jelly Bouillon 800g; 250.0ml Water; 100.0g Banana shallots; 50.0g Samphire; 10.0ml COLMAN'S Wholegrain Mustard 2.25L; 5.0g Chives; 100.0g Apple; 2.0g Micro herbs; 150.0ml Marsala Wine; 10.0ml Rapeseed oil

Slow roast pork chop with celeriac and apple by Larry Jayasekara – recipe

Try this recipe created by the Craft Guild of Chefs - Chef of the year winner for 2016 Larry Jayasekara using KNORR Jelly Bouillon.

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For service

Micro herbs 2.0 g
Marsala Wine 150.0 ml
Rapeseed oil 10.0 ml

Main courses

Pork

Try this recipe created by the Craft Guild of Chefs - Chef of the year winner for 2016 Larry Jayasekara using KNORR Jelly Bouillon.

...

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.