15 gmbutter1golden shallot, finely diced5 gm (1cm piece)ginger, finely chopped100 mlchicken stock 20 gmnative pepperberries, coarsely ground in a mortar and pestle (see note)4French-cut pork cutlets (about 220gm each)Calvados apple purée50 mlCalvados100 mlclear apple juice20 gmcaster sugar2Granny Smith apples, diced10 gmbutterGrilled leeks8small leeks, trimmed, washed well40 mlextra-virgin olive oilTo taste:smoked sea salt (see note)
Heat butter in a small saucepan over medium heat, add shallot and ginger, stir occasionally until tender (2-3 minutes), add stock and pepperberries, simmer until a thick paste forms (2-3 minutes). Cool, brush onto pork cutlets and marinate for 1 hour.
Meanwhile, for Calvados apple purée, simmer Calvados in a saucepan over medium-high heat until reduced by half (1 minute), add apple juice and sugar, simmer until reduced by half (2-3 minutes). Add apple and butter, simmer until apple breaks down (5-6 minutes), then process in a food processor to a fine purée. Return to pan, cover and keep warm.
For grilled leeks, preheat a char-grill pan over high heat. Wrap leeks in foil and char-grill, turning occasionally, until tender (6-8 minutes). Remove foil, discard outer blackened layer of leeks, brush with extra-virgin olive oil, season to taste with smoked sea salt and char-grill until marked (1-2 minutes). Keep warm.
Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes then serve with warm Calvados apple purée and grilled leeks.
Note Native pepperberries and smoked sea salt are available from select grocers.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.