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Slow roast pork chop with celeriac and apple by Larry Jayasekara

Ingredients
Slow roast pork chop with celeriac and apple by Larry Jayasekara
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+
£14.48
For the brine
KNORR Professional Chicken Jelly Bouillon 800g
/g
15.0 g
0%
Salt
/g
6.0 g
0%
Thyme
/g
5.0 g
0%
Bay leaves
/g
1.0 g
0%
Water
/ml
500.0 ml
0%
Pork loin chops
/g
532.0 g
0%
For the Celeriac mash
Celeriac
/g
300.0 g
0%
Butter
/g
10.0 g
0%
Water
/ml
200.0 ml
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
5.0 g
0%
For the sauce
Water
/ml
250.0 ml
0%
Banana shallots
/g
100.0 g
0%
Samphire
/g
50.0 g
0%
Chives
/g
5.0 g
0%
Apple
/g
100.0 g
0%
For service
Micro herbs
/g
2.0 g
0%
Marsala Wine
/ml
150.0 ml
0%
Rapeseed oil
/ml
10.0 ml
0%
/
For the brine
-
Salt 6.0 g
-
Thyme 5.0 g
-
Bay leaves 1.0 g
-
Water 500.0 ml
-
Pork loin chops 532.0 g
For the Celeriac mash
-
Celeriac 300.0 g
-
Butter 10.0 g
-
Water 200.0 ml
For the sauce
-
Water 250.0 ml
-
Banana shallots 100.0 g
-
Samphire 50.0 g
-
Chives 5.0 g
-
Apple 100.0 g
For service
-
Micro herbs 2.0 g
-
Marsala Wine 150.0 ml
-
Rapeseed oil 10.0 ml