Random Yummy Ep034 | Sous vide pork cutlet with mint salad and spring onion butter sauce
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Sous vide pork cutlet with mint salad and spring onion butter sauce
\\nShow notes at https://yumlum.co/30wO7Xa
\\nI\\u2019m back after spending four days in Norfolk Island for work.
\\nI\\u2019ve put on a couple of kilograms.
\\nIngredients
\\n- \\n
- Pork cutlet \\n
- Iodised salt \\n
- Black pepper \\n
- Mint \\n
- Parsley \\n
- Cos lettuce \\n
- Tomatoes \\n
- Red onion \\n
- Radish \\n
- Fennel \\n
- Lime zest \\n
- Lime juice \\n
- Olive oil \\n
- Queensland nut oil \\n
- Cooking sherry \\n
- Butter \\n
- Spring onions \\n
- Cream \\n
Instructions
\\n- \\n
- Vacuum seal pork cutlets. \\n
- Cook the pork cutlets by sous vide at 54 \\xb0C for 75 minutes. \\n
- Make a salad with mint leaves, chopped parsley, shredded cos lettuce, cross sliced red onion, sliced radish, cross sliced fennel, lime zest, lime juice, and olive oil. \\n
- After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter. \\n
- After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter. \\n
- Saut\\xe9 the spring onions in the butter until the butter has clarified and then add in some cooking sherry. \\n
- Cook off the sherry and add some cream to make a sauce. \\n
- Cut off the rib bone of the pork cutlet and then slice the muscle. \\n
- Plate up the salad, layer on the meat slices, and spoon on some sauce. \\n