- Ingredients:
- 1600g 'Sous-vide' pork collar*
- 15g Micro mixed salad
- 30g Garlic Cloves Whole Peeled
- 500g Red apple and celeriac slaw*
- 200g Lettuce Little Gem
- 200ml Roasted garlic aioli*
- 250g Rosemary, lemon and parmesan crust*
- * indicates sub dish
- Red apple and celeriac slaw
- Ingredients:
- 280g Apples Delicious Red (70-75mm)
- 40g Baby capers
- 280g Celeriac
- 80ml Extra Virgin Olive oil
- 80ml Lemon Juice
- 15g Parsley Flat
- 'Sous-vide' pork collar
- Ingredients:
- 2000g Pork collar
Slow cooked lemon, Parmesan and rosemary crusted pork with red apple & celeriac slaw and herb aioli by Ajay Barak
Slow cooked lemon, Parmesan and rosemary crusted pork with red apple & celeriac slaw and herb aioli by Ajay Barak
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Slow cooked lemon, Parmesan and rosemary crusted pork with red apple & celeriac slaw and herb aioli by Ajay Barak recipe below, as tried and tested by professional chefs - Why not give it a try?
Ingredients
Method
Servings: 10
Prep time: 30 mins
Cooking time: 10 mins
Mise en place:
Portion the pork collar to the correct size for lunch or dinner. Marinate the pork portions in garlic, salt and oil. Separate the gem leaves - wash and dry them - store for service. Cut the lemons into half and blacken the lemons (by the
order) on the griddle pan.
Method:
Pan fry the pork on the griddle then roast in the oven for 8-10 mins. Take it out of the oven and whilst still hot press the
presentation side of pork on the parmesan crust - only from 1 side. (Sprinkle some additional crust on top). Flash the crusted pork in the salamander. On a warm presentation plate - place 2 leaves of baby gem, gently toss and pile a small 'mountain' of red apple & celeriac slaw on the leaves. Squeeze 2 large dollops of garlic aioli on both side of leaves. When the crust is golden - rest gently on the apple slaw. Garnish with micro mixed salad leaves and a very small drizzle of olive oil.
Red apple and celeriac slaw:
Mise En Place:
Core the red apples. Peel the celeriac. Finely chop the parsley.
Method:
Thinly shave the apples and celeriac on a mandolin. Cut both apples and celeriac shavings into half - neatly pile them into a small stack to finely Julienne them. Ensuring the Juliennes are no more than 4cm long! Mix the apple, celeriac Juliennes with choped parsley, baby capers, olive oil and lemon Juice. After its mixed thoroughly - store in the fridge for service. SHELFLIFE OF THIS MIXTURE IS ONLY 2 DAYS - MAX!
'Sous-vide' pork collar
Method:
Rational setting: Go to > "Clean jet" and press 'E/2' and then press blue steam button. Bring the steam temp down to 62°C
and time it for 10 hours. Place the pork in a porous tray and in the oven. In the morning or once the pork is done - chill the pork (still in intact vac-packed bags) in iced water for at least 4 hours or in the bast chiller. Please ensure the pork is layered in single layers on a tray in the fridge to ensure quick chilling.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
