Charcoaled Pork Pluma, Chanterelle Risotto, Pickled Shitake, Pumking Seeds
Let's prepare it!
1
Pluma marinate method
Combine all ingredients together.
Marinated for one day and sous vide at 69* for 40 min.
Marinated for one day and sous vide at 69* for 40 min.
2
Pickled shitake
Simmer the whole mixture at bain-marie for 45 Min and cool down.
Vacuum pack the liquid with mushroom and marinate for one night.
Steam at 90* for 25 Min.
Vacuum pack the liquid with mushroom and marinate for one night.
Steam at 90* for 25 Min.
3
Chanterelle mushrooms method
Brush away the dirt and trim out the chanterelle mushrooms from the bottom part.
Sauté them for 2 min in a very hot pan with oil salt and pepper.
Set aside in a warm place.
Sauté them for 2 min in a very hot pan with oil salt and pepper.
Set aside in a warm place.
4
Saffron risotto base method
Melt the butter, add the rice combined with shallot, garlic and bay leaf.
Add white wine and as soon as the alcohol has evaporated, pour the hot chicken stock with saffron filament, 75 cl at a time.
Stir enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly. (Stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.).
Wait until the stock is almost completely absorbed before adding the next 75 cl.
Turn off the fire and finish with butter, parmesan cheese and chanterelle mushrooms. (This process will take about 25 minutes. The rice should be cooked and slightly chewy.)
Add white wine and as soon as the alcohol has evaporated, pour the hot chicken stock with saffron filament, 75 cl at a time.
Stir enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly. (Stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.).
Wait until the stock is almost completely absorbed before adding the next 75 cl.
Turn off the fire and finish with butter, parmesan cheese and chanterelle mushrooms. (This process will take about 25 minutes. The rice should be cooked and slightly chewy.)
5
Finalize dish
Lightly warm the pork pluma in a bain-marie container and grill over a charcoal oven for no more than 2 min.
Let it rest for 2 min in a warm place.
Meanwhile, lay a few spoons of the saffron risotto in the center of the plate.
Put 3 slices of pork on top with pickled shitake.
Finalize the dish with pumpkin seeds, coriander leaves, mushrooms sauce and cocoa nibs.
Let it rest for 2 min in a warm place.
Meanwhile, lay a few spoons of the saffron risotto in the center of the plate.
Put 3 slices of pork on top with pickled shitake.
Finalize the dish with pumpkin seeds, coriander leaves, mushrooms sauce and cocoa nibs.
Ingredients to prepare
Pluma marination base for 8 pax
- Soy sauce kikoman 80 Grams
- Oyster sauce 100 Grams
- Red vinegar 20 Grams
- Garlic comfit 50 Grams
- Oil grapeseed 150 Grams
- Black pepper sauce 250 Grams
Pickled shitake base for 180 pax
- Shitake mushrooms 3800 Grams
- Soya sauce 600 Ml
- Apple cider 600 Grams
- White balsamic vinegar 300 Ml
- Sugar 200 Grams
- Honey 4 TBS
- Mustad seed black 6 Grams
- Mustad seed yellow 6 Grams
- Coriander 6 Grams
- Chilli Fresh 5 Cl
Chanterelle risotto for 8 pax
- Butter 50 Grams
- Shallot (finley minced) 10 Grams
- Garlic (finley minced) 5 Grams
- Bay leaves 1 Grams
- Carnaroli rice 120 Grams
- White wine dry 15 Cl
- Chantarelle mushrooms fresh 45 Grams
- Chicken stock (clear) 240 Grams
- Parmesan cheese (finely grated) 25 Grams
- Saffron filament 2 Grams
Finalize dish
- Pork pluma (grill/sliced) 250 Grams
- Risotto chanterelle 60 Grams
- Pickled shitake (quartered) 40 Grams
- Mushrooms sauce 30 Grams
- Pumpkin seeds (toasted )4 Grams
- Micro herb 4 Grams
- Cocoa nib 4 Grams
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