Cook Like a Chef at Home (Recipes Included)

It’s almost festive season.  That means getting together with relatives and friends.  Gatherings involve food preparation.     I’m sharing main course recipes by One&Only Young Star 2014 winners, Natalie Pinto and Stirling Shaw, see image below.  The duo competed with students from various institutions and took first prize.  The recipes are perfectly paired with Villiera Chenin Blanc 2014.

The recipes might look a bit intimidating to home cooks but they only require precision.  Preparing them is easier when the tasks are broken down and assigned to individuals.   Get everyone to play their part and the finished product will look tantalizing like the picture below.   Don’t forget to have fun.  My friends and I cook in high spirits and with so much energy when there’s a bit of Champagne involved *wink*, you might want to try that!

Belly, Loin, Cheek

Rosti, Creamed Brussel Sprouts, Carrot Puree, Apple

Villiera Chenin Blanc 2014

Brine for Loin and Belly

20g mustard seeds

20g coriander seeds

10g peppercorns

1 carrot

1 green apple

1 leek

1 onion

1 celery stalk with leaves

2x garlic cloves

250ml (1cup) cider

250ml (1cup) white wine

1 litre (4cups) cold water

2.5litres cold water

2.5kg ice

250g Salt

Method:

1. Toast the seeds (set aside).
2. In a saucepan put the wine and cider and cook out alcohol (set aside).
3. Roughly chop the onion, leek, celery, carrot, apple and bruise garlic.
4. Add the seeds and muirpioux to about 1litre of cold water and bring to the boil once boiling add the wine, cider and salt (make sure the salt dissolves) – Once the salt has dissolved add the ice and the water and let cool.
5. Score the belly.
6. Trim off any excess fat and sinew on the loin.
7. Once the water is cool put in the belly and the loin and let rest in the brine for 48 hours

Pork Loin

1kg pork loin

Method:

1. Pre heat an oven with a baine marie of water (enough to cover the loin) to 83’C.
2. Remove the pork loin from the brine.  Roll in cling film make sure it is rolled tight.
3. Place the loin in the water bath and let cook for approx 2 hours or until a core temp of 67’C is reached.  Have an ice bucket ready to stop it from cooking further.
4. Remove the loin from the cling wrap. Heat up the 250ml gravy and reduce till it resembles a jus.
5. Take the loin and roll it in the jus until it has warmed through and the jus has coated the loin

Pork Belly

Pork belly 1kg

Sage (handful)

4x bay leaf

4 x whole garlic cloves

Thyme (handful)

500ml white wine

250 ml apple cider

Method:

1. Score the pork, coat with olive oil and season.
2. Place thyme, garlic cloves, sage, bay leaf and the wine into baine marie. Place the pork on top and cover with tin foil and bake @200’C for 2 hours.
3. Take pork out of oven and let rest till cool – Press pork. Leave for 1 hour.
4. Cut pork into squares and put back in oven for 15 min @200’C or fry till colored.
5. For gravy: Deglaze the baine marie on the gas top add wine, reduce then add pork stock and let reduce till coating consistency.
6. Set aside about 250ml of gravy to make jus to roll the loin in.

Sides for Main

Shallots

Shallots (halved root left on)

Salt

Butter

Olive oil

Method:

1. Season onions with oil and salt.
2. Put oil and butter in frying pan melt butter. Fry the onions till they color on a medium heat.
3. Put in oven @180 for 10 – 15min

Brussels Sprouts

Brussels (core removed)

50g diced pork cheek

Red wine vinegar

5g thyme

Salt and pepper

Cream

Method:

1. Cut the Brussels in halves.
2. Boil the Brussels in salted and refresh.
3. Sautee the pork cheek till crispy.
4. Deglaze the pan with the red wine vinegar.
5. Add the cream and the Brussels.
6. Let cook until the cream thickens and binds to the Brussels.

Crispy Potato Rosti

660g Potatoes

125g Clarified butter

Nutmeg

Salt

Method:

1. Peel the potatoes and put in water.
2. Slice the potatoes with a mandolin and then cut the slices into julienne.
3. Put in ice water and rinse well.
4. Remove from water and dry them in a towel.
5. In a bowl add the potatoes and clarified butter make sure all the potatoes are covered.
6. Season with nutmeg and salt and pepper.
7. Put in oven proof pan and cook on the stove top for 5minutes until the bottom stops sticking.
8. Put in the oven for 15min @180°C.
9. Flip the rosti and cook for additional 15 minutes.
10. Take the rosti out of the pan and put it back in the oven for another 5 minutes to get rid of any excess fats and to crisp it up.

Carrot Puree

500g carrots

Butter

Salt

Water

Method:

1. Sauté the carrots in oil and butter till the carrots begin to soften (do not color).
2. Add just enough water to cover the carrots.
3. Cook on a high heat until the water is evaporated and the carrots are completely cooked through and soft.
4. Blend with a hand blender and add butter until the desired consistency is reached.
5. Pass through sieve and season.

Parsnip and Apple Puree

500g parsnips

2x green apples

Salt

Butter

Cream

Method:

1. Peel the parsnips and (dice).
2. Peel and remove core from the apples (dice).
3. Heat up a sauce pan with butter and oil and add the apples and parsnips.
4. Sautee them until they begin to soften (make sure not to color. Add just enough water to cover.
5. Reduce on a high heat until fully cooked through and soft.
6. Blend with a hand blender and add butter and cream until the desired consistency is reached.
7. Pass through a sieve and season.