International Chef's Day | Boardwalk

Ingredients

• Pork Fillet: 250g
• Spinach: 0.5g
• Potato: 0.12g
• Egg: 1
• Salt: 0.05g
• Black pepper: 0.05g
• Jus: 0.02ml
• Coriander: 10g
• Milk: 0.03g
• Green apple: 0.02g
• Pesto: 0.10g
• Maraschino cherries: 0.02g
• Butter: 5g
• Rosemary: 5g
• Chicken stock: 50ml
• Corn starch: 10g

Method

Pork Fillet

1. Put the pork in skewers.
2. Slightly oil the pan and put on medium heat.
3. When the pan is hot just enough put the espetada gently on the pan and sear it all the sides evenly.
4. Finish the cooking in a preheated oven for about 5 minutes at 180 degrees Celsius.

Frittata

1. Crack one egg in a bowl, add milk, yoghurt, salt and pepper to season.
2. On a pot, add some oil and wilt the spinach.
3. When done drain excess water from the spinach and incorporate it into the eggs.
4. Pour the mixture in a thick baking tray, sprinkle feta cheese on top and put it in the oven for 7-10 minutes at 180 degrees Celsius.
5. When done, let it cool before cutting it

Fondant potato

1. Peel one large potato.
2. Cut it horizontally about 2/3 cm thick for you to be able to get two fondants.
3. Using a cookie cutter, cut out 2 fondants.
4. On a pan melt the butter, sear both sides of the potatoes and add rosemary and let the potatoes cook for few mins.
5. Add 50ml of chicken stock and finish the cooking process in the oven until the potatoes are soft.

Jus

1. For the Jus, use granulated Jus powder. In a pot bring 100ml of water to a boil.
2. Add 60g of the Jus powder to the water then bring it to a simmer for 5 minutes to cook the Jus.
3. In a bowl, mix the corn starch with some water until it’s paste like consistency.