Recipes

Method

1. 1.
   Clean the pork tenderloin by removing any fat or sinus, then place inside a vacuum seal bag and add 50ml white soy and 50ml kombu juice then seal and let marinate for 2hrs.
2. 2.
   For the egg yolk jam add the egg yolks and 10ml white soy to a bowl and whisk together and then to a vacuum seal bag then place into a sous vide circulator at 64 degrees for 30mins, once they are cook chill the bag down in ice water, once cool add the mixture to a bowl and whisk until smooth then place in a piping bag and set aside.
3. 3.
   For the blackened chilli lavosh place all the chilli on an oven rack and grill over an open flame until all the chilli are all black, then while hit add to a blender with the olive oil and blend till smooth.
4. 4.
   Meanwhile in a kitchen aid mixer add the flour, salt and 1 egg to the bowl and using the hook start mixing after about a minute add the milk, blackened chilli mixture and sumac and mix until smooth and combined and let rest in the fridge for 1 hour, once rest roll out using a pasta machine until the smallest setting on the machine then place on trays brush with milk and sprinkle with sumac and sea salt and bake at 180c for 15min or until crispy
5. 5.
   For the blackened chilli lavosh place all the chilli on an oven rack and grill over an open flame until all the chilli are all black, then while hit add to a blender with the olive oil and blend till smooth.
6. 6.
   Meanwhile in a kitchen aid mixer add the flour, salt and 1 egg to the bowl and using the hook start mixing after about a minute add the milk, blackened chilli mixture and sumac and mix until smooth and combined and let rest in the fridge for 1 hour, once rest roll out using a pasta machine until the smallest setting on the machine then place on trays brush with milk and sprinkle with sumac and sea salt and bake at 180c for 15min or until crispy.
7. 7.
   Next add the Worcestershire, fresh bay and 100ml water to a pot and being to the boil then add the agar agar and whisk until combined and steep for 20 min, after that pour the thinnest layer possible on to a flat tray and set in a fridge.
8. 8.
   Now for the pork remove from the marinate and cut into 5mm and add to a bowl, finely dice the shallot and chop the chives and add it to the bowl , then cut the anchovies into small pieces and add to the bowl, now mix well and season with white pepper.
9. 9.
   For the plating up place a small pile of the tartare mix just off centre of the plate and cover with the very thin Worcestershire jelly and then top with the blackened chilli lavosh, then pipe some of the egg yolk jam and garnish the plate with society garlic flowers.