Škola kuvanja – Culinary school – epizoda/episode Krmenadle i svinjski file – Pork file

Škola kuvanja – Culinary school – epizoda/episode Krmenadle i svinjski file – Pork file


THE COOKING SCHOOL I have two different
kinds of pork today. Pork chops and pork fillet. They are both known
for being rather dry and difficult to prepare
to be juicy. Today I’ll show you
two recipes how to do it. First of all, I prepared the thing
we call garlic confit. I cut the top of the garlic and put olive oil inside it
and some salt and pepper. Then I baked it in the oven
in aluminium foil for an hour. And I got an ingredient which is better
than fresh garlic. And that is the garlic paste also known as confit. When you squeeze the onion,
you get the paste. This is very handy for all those who like garlic, but maybe don’t like
the scent and the intensity. Because here you have a very caramelized
scent of the garlic and you can’t feel
its spiciness so much. It turns into the paste
after an hour in the oven. I’ll use it to give
the scent to the pork fillet. That’s it. THE COOKING SCHOOL I have two pieces
of pork fillet. I’ll squeeze it
slightly with my hand so it becomes even. It goes on top of each other, so I’ll put the head
on the tail. A pork fillet has this narrow side
which we call “the tail” and this wide one
which we call “the head”. I’ll spread the garlic paste
on both of it. This way I give the meat sweet and light taste
of the garlic. These black parts are caramelized and give
a kind of a smoky taste. That’s always recommendable
for a meat dish. Now I put pancetta,
it will allow the pork fillet to be filled with its fat
and it won’t stay dry. I’m putting it on both sides. And I’ll put the two together. I’ll squeeze it. Now I only have to tie it so it won’t move
during grilling. When it’s time to serve, I’ll cut in into slices
between these strings. I plan ahead the size of the slices of meat
so I tie it accordingly. The important thing is that
the pork fillets don’t split. This is roughly enough
for two plates considering that each fillet
is around 250g. Now I’ll grill it and that will be
our final product. I put salt on all sides. I’ve put the salt
and I’ll leave it, we’ll prepare it at the same
time as the pork chops. The second meat I’m using
today is a boneless pork chop. I always give the following advice. If you have a good butcher,
if you can ask or if you see the meat
in the butchery, take this part
of the pork chop which is close
to the neck of the pig. This part is smaller and this is already the neck. This peace has more
fat than this one. They should be like this. Like this. You can see the dry part
becoming smaller and there is more fat. These pieces of meat are better
for grilling and cooking because of the fat
constantly rendering. I’ll put some salt
on it as well. On both sides. Sea salt is good for this because it sticks
even during grilling, so we get
that crunchy feeling. That’s it.
I’ll leave it to rest. Before grilling, you should take
the meat out of the refrigerator, approximately an hour
before grilling, in order to reach
the room temperature. I’ll turn the heat on. I’m putting some olive oil,
not too much. I’ll wait for it to heat up and then I’ll start grilling. THE COOKING SCHOOL The pan is hot enough. I’ll grill all the pieces
of meat together on a very high temperature
and with very little oil because pork
has enough fat, especially these pork chops. It’ll release its own fat. I grill it 4 to 5 minutes
on one side until it gets that perfect
brownish colour. Then I turn it over. I’ll grill
the fillets from all the sides and then it all goes
together into the oven. I’m turning the meat
to the other side. It’s got that nice brownish colour. I leave it to grill on the other
side 5 to 6 minutes. In the meantime, I’ll make
remoulade from celery. Remoulade is
kind of a salad but with very little bonding paste,
in this case mayonnaise. It’s usually made of some
root vegetables. I’m making remoulade from
celery and roasted hazelnuts. Now I’ll add hazelnuts. I’ll use mayonnaise
for this remoulade. A little bit of olive oil. I need one tablespoon of mustard. Celery and hazelnuts should
only be slightly covered with mayonnaise
and this paste. Contrary to the other salads
like Olivier salad where the vegetables and the meat
are completely covered in mayonnaise. I’m adding lemon juice. It will give it freshness. You can make
this kind of remoulade of all kinds of root vegetables. But this white remoulade
from celery is probably
the most popular one. Originally it’s made
with walnuts, but I decided to use roasted
hazelnuts for a change today. That’s it.
Remoulade is done. Now I have to finish the meat. I’ll see how it looks like. Everything looks okay. The other side as well. First I’ll take out the pork chops. I’ll put it in the baking pan. I’ll leave the fillet for another
minute on lateral sides. And also to soak up
all the juices from the pan. Considering that all the meat
is almost identically thick and that it needs
the same cooking time, I’ll cook it all together
in the same pan. This looks great. You can smell
fried pancetta and garlic. I use baking paper so we can clean the pan
more easily afterwards. Now we’ll cook it in the oven
for 25 minutes at 180 degrees. THE COOKING SCHOOL The meat is still in the oven. In the meantime I’ll prepare two sauces for these two dishes. I’ll start with butter. While butter is melting, I’ll chop some onions. I’ve already prepared
beef bouillon and that’s actually
beef bone broth. It’s a great thing for adding the taste to all dark sauces. The butter is boiling. I’m adding the onions
to the both sauces. I’ll leave butter and onions
to simmer until it gets
that caramel colour. The French call it
beurre noisettewhich means that the dairy part
of butter has become caramelized. We’re adding
another layer of flavour, the butter gets the taste
similar to nuts. That enriches the whole dish. Now it’s simmering. I need salt in both sauces. A little bit of white wine. I’ll leave it until the alcohol
evaporates from the wine. I put aromatic Muscat wine, the scents from the wine
will enrich the sauce itself. We’ll make one sauce from Dijon
mustard and pickled cucumbers and the other one
from parsley. I’ll chop cornichon cucumbers. This’ll be enough. You can smell
the wine and butter. Now I can slowly add
beef bone bouillon. It’s actually essence
of the taste of this sauce. I take a big pot
once a month and cook a lot of beef bones,
tails and pieces of breasts with a lot of vegetables. So I make the dark
beef bone bouillon. I strain broth
and I put it in the freezer. Then I use it during
the following month. Since the cooking takes
10 to 12 hours in order to get the rich
beef bouillon, it doesn’t make sense
to make it more often that that. I’ll leave it until it reaches
the density of the sauce. Then I’ll add other ingredients. THE COOKING SCHOOL The both sauces
now have the right density and I can add
other ingredients. I add the cornichon cucumbers in the sauce for the pork chops. And one teaspoon
of Dijon mustard. I also add one teaspoon of honey so the sauce doesn’t become
too sour from the cucumbers. That’s it. Mustard will be a good
condiment to this sauce. Now we already have
nice density, exactly what we need. I’m adding fresh parsley
to the other sauce. A little bit of pepper. I’ll turn the stove off. I’m finishing everything off by adding a piece of butter
after the stove is turned off. Butter will connect the sauce and give it density. You do this only when you’ve already
taken the sauce from the burner because you won’t get
the same result if you add butter
during the cooking process. EXTRA (ORDINARY)
INSTRUCTION I’ll clarify a couple of expressions
in French cuisine:mirepoixandbouqet garni.Thebouqet garniis a bundle of fresh herbs: parsley, thyme and bay leaf. Thebouqet garni
is tied together and used for different kinds
of soups and sauces. It’s very easy to take it out.
We can take it out sooner if we don’t want
to add too much flavour. And it can also stay
inside the dish all the time. The other expression is
themirepoix.Themirepoix
is actually chopped vegetables. That’s the vegetables
you start your dish with. In Serbian cuisine we usually
first simmer onion. In French cuisine we start
with carrots, onions, celery stems and leeks. It’s usually cut into
thick slices. You can first cook it
in the oven and then make some
bouillon from it. Or it can be cut
into thinner slices and then cooked as the base
for most of the dishes. PORK FILLET IN GARLIC
AND PANCETTA Garlic confit: 6 bulbs of garlic,
50dl olive oil, salt and pepper. 2 pork fillets. 200g pancetta.
2dl white wine. 2 onions. 2 tablespoons demi-glace.
3 tablespoons butter. 1 bunch of parsley.
Salt. Pepper. PORK CHOPS IN DIJON MUSTARD
AND CORNICHON SAUCE 300g pork chops. 1 tablespoon butter.
1 onion. 2dl white wine. 2dl dark bouillon.
2 tablespoons Dijon mustard. 150g cornichon cucumbers
1 bunch of parsley. CELERY AND HAZELNUTS
ROMULADE 300g celery. Juice from 1 lemon.
150g mayonnaise. 2 tablespoons Dijon mustard.
2 tablespoons olive oil. 100g roasted hazelnuts. This looks fantastic. It’s time to be served. This is the thing
I wanted to achieve. The pork fillet is cooked, it’s not pink inside, but it’s still very juicy. I’ll put also some remoulade. And… And the Dijon mustard and
cornichon sauce over pork chops. The dark parsley sauce over the pork fillet. I’ll put some ajvar on the side. Enjoy this juicy meat.
Bon appetit.

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