Introducing "Sous Vide Pork Chop with Sweet Potato and Orange Purée, Parmesan Asparagus, and with Thyme-Cider Reduction and Vegetable Ash."
Concept and Inspiration:
Taking inspiration from traditional elements, this dish beautifully fuses multiple flavors and textures. The pork chop, cooked sous vide, to ensure tenderness and flavor, is served with two complementary sides – a sweet potato and orange purée for the saccharine earthiness, and Parmesan-coated asparagus for the savory crunch. The dish is brought together with a Thyme-Cider reduction adding a tangy contrast. Finally, it incorporates the molecular cooking technique through the usage of vegetable ash, adding an elegantly smoky note.
Flavor Profile
- Tender and Savory: Sous Vide Pork chop ensures a savory, tender, and flawlessly cooked protein.
- Sweet and Creamy: Sweet potato and orange purée present a naturally sweet and vibrant side.
- Crunchy and Savory: Parmesan Asparagus provides a cheesy, savory crunch.
- Tangy and Herbal: Thyme-Cider reduction adds tart and aromatic complexity, balancing the dish.
- Earthy and Smoky: Vegetable ash introduces a refined, smoky undertone, adding depth and visual appeal.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Sous Vide Pork Chop | – 2 pork chops – Salt and pepper – Thyme and garlic |
1. Season pork chops, seal in a sous vide bag with thyme and garlic. 2. Cook sous vide at 60°C for 1 hour. 3. Sear on high heat before serving. |
| Sweet Potato and Orange Purée | – 2 sweet potatoes – Juice and zest of 1 orange – Butter – Salt |
1. Roast sweet potatoes, scoop out flesh. 2. Blend sweet potato flesh, orange juice, zest, and butter until smooth. 3. Season to taste. |
| Parmesan Asparagus | – 1 bunch asparagus – Olive oil – Parmesan – Salt and pepper |
1. Toss asparagus in olive oil, season. 2. Grill until tender, sprinkle with Parmesan. |
| Thyme-Cider Reduction | – 200ml apple cider – A handful of thyme – Salt |
1. Simmer cider and thyme until reduced by half. 2. Season to taste and strain. |
| Vegetable Ash | – Vegetable trimmings | 1. Burn vegetable trimmings in the oven. 2. Grind declared ash in a mortal and pestle. |
Presentation
- Plating: Use a round, white plate to let the colors of the dish pop.
- Pork Placement: Position the pork chop in the center of the plate.
- Purée: Sculpt a large quenelle of sweet potato and orange purée beside the pork chop.
- Asparagus: Stack the grilled asparagus against the pork chop.
- Sauce: Drizzle the Thyme-Cider reduction artistically around the dish.
- Vegetable Ash: Sparingly dust vegetable ash across the plate for added visual interest.
- Garnish: Garnish with tiny thyme leaves for a fresh, herbal touch.
This dish brings together savory, sweet, tangy, and smoky elements, creating a dynamic yet harmonious plate that pays homage to classic flavors while exploring contemporary and molecular cooking techniques. The interplay of colors, textures, and flavors makes this dish an aesthetic and gastronomic delight, promising a memorable and elevated dining experience for your guests.