HAMLET
Tonight's dinner, courtesy of Gary Mehigan's masterclass- Pork Cutlet with Braised Vegetables and Date Puree.
For the first time ever I cooked with purple carrots. I even found them at Coles. They were beautiful and sweet so I mixed them with normal carrots and fennel as I was not sure where to find fresh artichokes. The recipe was fairly easy and "the husband" loved it, especially the dates and date vinigeratte (which he thought were figs). Since he is allergic to nuts we skipped the hazelnut oil and used grapeseed oil as it is neutral. We followed the notes on caramelisation, oven time and resting to a tee and I think these are the best cutlets we have had! Definitely progressing in terms of "domestic cooking Goddess."
Even tried a few presentation techniques! Still needs work though!
Let me know what you think!
Ingredients
- 1 tablespoon olive oil
- 2 point pork rack, trussed OR
- 1 pork cutlet
- Sea salt flakes
- Braised vegetables
- 2 bunches yellow and purple baby carrots, peeled and trimmed
- 2 eschalots, peeled and roughly chopped
- 1 fresh globe artichoke heart, quartered, choke removed
- 2 tablespoons extra virgin olive oil
- 200ml water
Date puree
- 6-8 fresh medjool dates, torn and pips discarded (packet dates work)
Date vinaigrette
- 3-4 tablespoons hazelnut oil or grape seed
- 2-3 tablespoons date vinegar (italian red wine)
- 1 tablespoon date puree
- Boiled farro, to serve
- ¼ cup pepitas (pumpkin seeds), roasted, to serve Or pine nuts
- Basil cress, to serve
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