Recipe created by WA National Finalists - Jason Nicholas & Lara Kirby

Pork, Tortellini, Fennel, Pear

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

4 Portions
high

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

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.

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.

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.

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.

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.

Pickled Radish

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

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.

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.