At Ad Lib Bistro, Sawyere serves these pork cutlets with a veal jus. Veal jus is available from select butchers, but Sawyere says a drizzle of extra-virgin olive oil makes a good substitute.
- 15 gm butter
- 1 golden shallot, finely diced
- 5 gm ginger, finely chopped (1cm piece)
- 100 ml chicken stock
- 20 gm native pepperberries, coarsely ground in a mortar and pestle (see note)
- 4 French-cut pork cutlets (about 220gm each)
Calvados apple purée
- 50 ml Calvados
- 100 ml clear apple juice
- 20 gm caster sugar
- 2 Granny Smith apples, diced
- 10 gm butter
- 8 small leeks, trimmed, washed well
- 40 ml extra-virgin olive oil
- To taste: smoked sea salt (see note)
- 1Heat 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.
- 2Meanwhile, 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.
- 3For 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.
- 4Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes then serve with warm Calvados apple purée and grilled leeks.
Native pepperberries and smoked sea salt are available from select grocers.
This recipe is from the July 2012 issue of