An innovative recipe that fuses sweet, spicy, and vegetable flavors, based on the book "First Crack Your Egg" by John Burton-Race. Pure gourmand in three acts.
Ingredients (2 servings)
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For the secret (or loin):
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2 pieces of secret (or a loin), Maldon salt, fresh sage
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For the glaze:
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150 ml of honey
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1 tbsp mixed spice
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1 tbsp. cinnamon
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1 tbsp. mustard
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1 cup of white wine
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1 cup white wine vinegar
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For the plum chutney:
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½ onion, ½ leek
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25 g butter
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20 finely chopped prunes
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1 tbsp. sherry vinegar, salt and pepper
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For the celeriac mash:
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½ celeriac, peeled and chopped
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1 tbsp. butter
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2 tbsp. milk
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2 tbsp. horseradish sauce
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Preparation
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The night before , score the secret, sprinkle with Maldon salt, add chopped sage and let it rest in the refrigerator.
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The next day, wipe off the salt, add more sage, and bake at 180°C for 20 minutes, with a final grill if desired.
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Celeriac Mash: Cook, drain and mash with butter, milk and horseradish.
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Chutney: Sauté onion and leek in butter, add plums, sauté, and deglaze with sherry vinegar. Cook and set aside.
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Glaze: Melt honey, add spices, wine, and vinegar. Bring to a boil until the alcohol evaporates.
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When serving , glaze the secret with the glaze 10 minutes before finishing baking and let it rest for a few minutes before cutting.
Savourshop Tip: The sweet, spicy, and fruity notes of this recipe make it a sophisticated and unforgettable dish.
