Pork chop with pacotized® potato pancakes, pickled pears, rosemary oil and onion soubise by Milton Addison

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Rosemary oil:
60g Picked rosemary
30g Picked parsley
300g Neutral oil

Pacotized® pomme puree:
1kg Potatoes (not waxy)
1liter Milk
Salt for seasoning

Sunchoke Chips:
8 Sunchoke medium to small size
2liter fryer oil

Pacotized® Potato fritter:
1kg Potatoes (not waxy)
Oil for deep frying
Salt fo seasoning

Pickled pears:
350g Rice vinegar
300g Water
60g Sugar
15g Salt
2 each firm, crisp pears

Onion soubise:
56g unsalted butter
4 small/medium onion
0.5 Teaspn salt
0.25 Teaspn pepper
2.5dl Cream 38%

Recipe preparation

Rosemary oil:
Place all ingredients in the pacotizing® beaker. Pacotize® 6 times. Freeze at -20 °C for at least 24 hours. Pacotize® 6 more times. Pour immediately into one of the bowls and place over the ice bath. Once cool, place everything in a container and let sit overnight to infuse. The next day, strain through a fine mesh strainer or cheesecloth. You are ready to serve.

Pacotized® Pomme Puree:
Peel, rinse, and cut your potatoes into quarters. Place in the vacuum bag and fully vacuum and seal. Steam or cook in an immersion circulator with the water set to 73 degrees Celsius for 45 minutes. After cooking, remove from the water or steam chamber and shock in ice water. This will set the starch and prevent the potatoes from becoming gluey in the Pacojet. After cooking the potatoes, return them to the steam chamber or water bath. Set the temp for 100 degrees Celsius and let go until fully cooked. After fully cooked, shock the potatoes again in the ice water. Place 650 grams of potatoes in a pacotizing® beaker with about 1/2 teaspoon of seasoning salt. Pacotize® 2 times. Remove from the pacotizing® beaker and scoop some of the potato paste into your pot. Over low/ medium heat, add warm milk to achieve your desired consistency. Season with salt and white pepper.

Sunchoke Chips:
Set a convection oven to 200°C. Place the washed Sunchokes in the container, cover tightly and place in the oven. Roast for approximately 45 minutes to 1 hour depending on the size of the chokes. They should be almost over cooked when they come out of the oven. Allow to cool slightly until you can handle them. Split the chokes in half and scoop out the inside completely, leaving just the skin. Allow the skins to dry for as long as possible, a few hours or ideally overnight. When ready to fry, heat your oil in the pot to 160°C. Fry the skins gently to promote an even golden brown color. Remove from the fryer. Drain on a paper towel. Season with sea salt, vinegar salt mix, or whatever seasoning you like on your chips.

Pacotized® Potato fritter:
Peel, rinse, and cut your potatoes into quarters. Place in the vacuum bag and fully vacuum and seal. Steam or cook in an immersion circulator with the water set to 73°C for 45 minutes. After cooking, remove from the water or steam chamber and shock in ice water. This will set the starch and prevent the potatoes from becoming gluey in the Pacojet. After cooking the potatoes, return them to the steam chamber or water bath. Set the temp for 100°C and let go until fully cooked. After fully cooked, shock the potatoes again in the ice water. Place 650 grams of potatoes in a pacotizing® beaker with about 1/2 teaspoon of seasoning salt. Pacotize® 1 time. You can now scoop this potato paste into your desired shape. Preheat and pot of oil or deep fryer to 190°C. Deep fry the potato fritters until golden brown and delicious. Season with salt out of the fryer.

Pickled pears:
Peel the pears and cut into the desired shape. I prefer wedges. The size will determine how long you need to cook the fruit after placing it in the pickling liquid. Place the water, vinegar, sugar and salt in a medium saucepan. Bring the pickling liquid to the boil and add the pear slices. When all the pears have been added, bring the pan back to the boil and reduce the heat to a simmer for 1 minute. Transfer the pears to a metal or glass bowl. Fill a larger bowl with ice water and place the bowl with the pears on top of the bowl of ice water to cool the pears quickly. Stir the pears occasionally to cool them evenly and quickly. Place the cooled pears in a glass container with a lid or in a bowl covered with plastic wrap in the refrigerator until ready to use. They will keep chilled for 3-5 days.

Onion Soubise:
Peel, top, tail and cut the onions into quarters and place in the pacotizing® beaker. Using the cutting function and the Coupe Set knife, pacotize® once. In a medium saucepan, melt 2 tablespoons butter over medium heat until foaming. Add onions along with a large pinch of salt and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes. Stir in cream and simmer for 5 minutes. Check seasoning. Transfer the hot onion cream mixture to a clean pacotizing® beaker. Freeze at -20 °C for at least 24 hours.

For service:
When on the pickup, pacotize® the frozen soubise base, pour into a small saucepan and add a touch of cream if necessary, to achieve the proper consistency.