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Ingredients –

10 pork cutlets rubbed with Berbere spice mix (recipe below)
Apple and fennel ’slaw (recipe below)
Celeriac puree (recipe below)
Quince alioli (recipe below)
Lemon vinaigrette (recipe below)

Method -

Rub the pork cutlets with Berbere spice mix (recipe below), sea salt and pepper. Sear the cutlets in pan until golden on the outside and place into moderate oven for 15 minutes, pull out and rest for at least 10 minutes.
Place salad and celeriac puree side by side on the plate. Place a cutlet on top of the celeriac puree (with the bone resting on the salad).
Place a quenelle of quince alioli (made by transferring a dessert spoon of the mix from one dessert spoon to another, slowly forming a three sided football shape) on top of cutlet. Drizzle lemon vinaigarette over cutlet and serve.


Apple and fennel slaw

Ingredients:

300g savoy cabbage
300g shaved baby fennel bulbs
100g shaved red onion
½ bunch fresh coriander
1 tablespoon sherry vinegar
White pepper
Sea salt
Pork crackling (ask your butcher to supply you with a piece of pork fat and bake in oven for 45 minutes at 180°)
2 granny smith apples
Julienne of 3 bird’s eye red chillies

Method:

Shave the cabbage, fennel bulbs and red onion; try to keep it as fine as possible.
Pluck the coriander leaves off the stem and reserve for the last part of the salad.
Slice apple with skin on into a fine julienne. Mix all the ingredients in mixing bowl and season with sea salt and ground white pepper.
Add sherry vinegar and the pork crackling broken into small bits then finally add the lemon juice, check seasoning and adjust as suited.
Set aside.


Celeriac puree

5 celeriac bulbs
6 – 8 tablespoons creme fraiche

Peel celeriac, quarter and steam with two lemon halves (to stop oxidisation) for 45 minutes, or until soft. Place in a food processor with white pepper and salt – puree until smooth. Stir in creme fraiche.


Quince alioli –

Ingredients -

250 grams of quince paste
1 crushed garlic clove
75 ml of olive oil
75 ml of grape seed oil
lemon juice to taste
sea salt and cracked black pepper

Method –

The method for this is very similar to making garlic aioli.
Crush the garlic in mortar and pestle with a little sea salt making sure that it is a fine paste and that there is no lumps.
Transfer to food processor add the lemon juice and then the quince paste add the oil slowly so as it comes together as a paste.
Taste and adjust seasoning it may need more lemon juice.


Lemon vinaigrette –

Ingredients -

500 ml of freshly squeezed meyer lemons
750 mls of olive oil
750 mls of grape seed oil
Fresh sea salt
Freshly ground black pepper

Method -

Combine and season to taste. Set aside until required.


Berbere spice mix –

Ingredients -

2 teaspoons of cumin seed or cumin powder
1 teaspoon of cardamom seeds (shell off husks) or cardamom powder
1/2 teaspoon of ground allspice
1 teaspoon fenugreek powder
8 whole cloves ground
1 teaspoon of freshly ground black pepper
5 teaspoons of chilli flakes
1 tablespoon grated fresh ginger root (or ½ teaspoon of dried ginger)
1 teaspoon of turmeric powder
3 tablespoons of smoked paprika
1/2 teaspoon of cinnamon

Method -

Toast all seeds and grind. Place in airtight container and use as needed.