Ingredients
Slow roast pork chop with celeriac and apple by Larry Jayasekara
−
+
£14.48
For the brine
KNORR Professional Chicken Jelly Bouillon 800g
/g
15.0 g
0%
Salt
/kg
6.0 g
0%
Thyme
/kg
5.0 g
0%
Bay leaves
/kg
1.0 g
0%
Water
/l
500.0 ml
0%
Pork loin chops
/kg
532.0 g
0%
For the Celeriac mash
Celeriac
/kg
300.0 g
0%
Butter
/kg
10.0 g
0%
Water
/l
200.0 ml
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
5.0 g
0%
For the sauce
Water
/l
250.0 ml
0%
Banana shallots
/kg
100.0 g
0%
Samphire
/kg
50.0 g
0%
COLMAN'S Wholegrain Mustard 2.25L
/l
10.0 ml
0%
Chives
/kg
5.0 g
0%
Apple
/kg
100.0 g
0%
For service
Micro herbs
/kg
2.0 g
0%
Marsala Wine
/l
150.0 ml
0%
Rapeseed oil
/l
10.0 ml
0%
/
For the brine
-
Salt 6 g
-
Thyme 5 g
-
Bay leaves 1 g
-
Water 500 ml
-
Pork loin chops 532 g
For the Celeriac mash
-
Celeriac 300 g
-
Butter 10 g
-
Water 200 ml
For the sauce
-
Water 250 ml
-
Banana shallots 100 g
-
Samphire 50 g
-
Chives 5 g
-
Apple 100 g
For service
-
Micro herbs 2 g
-
Marsala Wine 150 ml
-
Rapeseed oil 10 ml