Pork, Tortellini, Fennel, Pear

Nestlé Golden Chef's Hat Award 2018 National Finalists Mains Recipe.
  • 4 portions

Ingredients

Ingredient

Unit

Quantity

Pork Shank Wonton

 

 

MAGGI Fish Sauce

ml

70

Orange

ea

1

Star Anise

ea

2

Cinnamon

ea

1

Cloves

ea

2

Black Vinegar

ml

50

Ginger

g

20

Coriander (Root from green sauce)

g

80

Hoisin

g

50

Pork shank

ea

1

Wonton Wrapper

ea

14

Egg

ea

1

Salt

g

30

Pork Scotch Fillet

 

 

Pork Scotch Fillet

ea

1

MAGGI Taste of Asia Chilli Garlic Paste

g

25

Miso

g

100

Vegetable Oil

ml

25

Fennel Sauce

 

 

Apple

ea

2

Pear

ea

2

Baby Fennel

ea

1

Parsley

g

15

Butter

ml

30

Salt

g

5

Xanthan

g

3

Confit Fennel

 

 

Baby fennel

ea

3

Olive Oil

ml

50

Chilli

ea

1

Garlic Cloves

ea

2

Salt

g

5

Pickled Pears

 

 

White wine vinegar

Ml

50

Sugar

Ml

50

Water

Ml

50

Star anise

Ea

3

Cloves

Ea

9

Pears

ea

2

Pickled Radish

 

 

(Use pickling liquid from pears)

 

75

Red Radish

b

0.5

Jus

 

 

(Braising liquid from shank)

 

 

Butter

g

30

Lemon

ea

1

Brown Sugar

g

30

Rice Flour

g

40

Water

ml

15

Smoked  Crème Fraiche

 

 

Crème Fraiche

g

150

Salt

g

5

Smoking Chips

g

20

Fennel/dill powder

 

 

Dill

g

8

Fennel Fronds

G

10

Garnish

 

 

Nasturtium leaves

g

8

Fennel Fronds

g

5

Butter

g

100

Vegetable oil

g

100

Salt

g

20

Method

  1. Wonton

Place all ingredients in pressure cooker excluding wonton wrapper, egg and salt, pressure cook for 45 minutes, release steam and remove lid. Remove shank, blitz and cool in blast chiller and pass braising liquid. Reduce small amount of liquid to help bind wonton filling. Cool with shank mixture.

Once cool, cut out wonton wrappers, place half teaspoon of mix in each wonton and brush wrapper with egg wash. Roll into tortellini and freeze until ready to be fried for service.

Once fried, season well.

 

  1. Pork Scotch Fillet

Clean meat, cut into portions and then Mix miso, oil and chilli and garlic sauce together. Rub on meat and vac tightly. Pan fry and finish in the oven on 200 degrees for 4 minutes. Rest well before serving.

 

 

  1. Fennel Sauce

Blitz apple, pear, fennel and blanched parsley until smooth. Pass through coffee filter, add melted butter and xanthum to thicken. Place in T/A and in the fridge until ready for service.

 

  1. Confit Fennel

Vac Fennel with oil, garlic and chilli, sous vide for 1.5 hours on 85 degrees. Check after 1 hour. Remove from bag, trim, and torch and set aside and reheat for service in oven.

 

  1. Pickled Pears

Combine vinegar, sugar, water and spice, bring to boil and cool completely.

Mandolin pears to 2 mm thickness and combine 50 ml pickling liquid with 25 ml water. Vaccum seal tightly and set aside until ready for service.

  1. Pickled Radish

Quarter radish and vac with pickling liquid, set aside until ready for service.

 

  1. Jus

Reduce braising liquid until thick in consistency. Thicken further with rice flour if required, season with salt, brown sugar and lemon juice. Finish with butter and keep warm for service.

 

  1. Smoked Crème Fraiche

With smoking gun, smoke crème fraiche in metal bowl covered with cling film. Season with salt and store in piping bag in fridge until ready for service.

 

  1. Dill and Fennel Powder

Dehydrate fennel and dill in oven and once dry place in mortar and pestle and grind until a fine powder.

 

  1. Garnish

Pick nasturtium leaves and fennel fronds, place under wet paper towel in t/a ready for service.