Hoisin Pork Hock and Kale Pithivier, Roasted Pork Scotch Fillet, Jerusalem Artichoke with Heirloom Beets and Beans Recipe

Preparation

• 1
  Hoisin Pork Hock and Kale Pithivier
• 2
  Put all ingredients together in a pressure cooker and cook for 30 mins or until very soft
• 3
  Once cooked, take out meat and shred and let cool
• 4
  Meanwhile, sauté shallots and kale in butter and set aside
• 5
  Mix shredded hock and kale and some sauce
• 6
  Put inside puff pastry, making a Pithivier and score dough and brush with egg wash then chill in fridge
• 7
  Cook in the oven at 200C for 20 mins or until golden brown. Bring temperature down to 180C and cook for further 10 mins
• 8
  Roasted Pork Scotch Fillet
• 9
  Marinate pork scotch with oil, rosemary, thyme and salt and pepper
• 10
  Wrap in cling film making a big sausage and steam for 10 mins to retain its shape
• 11
  After steaming, take out of the wrap and pan fry in butter until nice and brown outside
• 12
  Roast in the oven at 200*C until it reaches 63*C internal temperature. Rest and serve 150 g each
• 13
  Mix in MAGGI Classic Demi-Glace Sauce Mix and sherry vinegar into the pan drippings making a jus
• 14
  Jerusalem Artichoke Puree
• 15
  Add lemon juice to cold water. Peel and cut artichokes into big chunks. Place them immediately into lemon water to stop them from discolouring.
• 16
  Sauté onions in pan until translucent and add artichokes, cream and thyme
• 17
  Cook until tender covering with baking paper on top
• 18
  Blend into puree. Season with salt.
• 19
  Heirloom Beets and Beans
• 20
  Wrap baby beetroots into a foil with salt and olive oil and roast in the oven at 180*C for 30 mins or until soft inside
• 21
  For the green beans and snow peas. Blanch and sauté in olive oil season with salt and pepper.