Brought to you by:

We are going to prescribe a couple of things during this blog visit. Malted Pork Chops followed with Pfeffernuse Cookies. Take with a beverage or two of choice. Vigorous activity post meal is not advised.

Malted Pork Chops
Serves 4
Malted Pork Chops

grapeseed oil
4 bone-in pork loin chops
40g light malt powder
20g crushed malt
½ butternut squash, peeled and seeds removed
1 spring cabbage, quartered and washed
freshly ground black pepper
juice of 1-2 lemons
20 baby potatoes, cooked until tender
20g cornichons, finely diced
1 Tbsp parsley

olive oil

Light the coals of the Fusion BBQ. Rub a little grapeseed oil onto each pork chop and season with salt. Once the coals are ready, sear both sides of the pork chops until they are golden and caramelised, and the fat has crisped. Remove from the grill and place onto a cooling rack set over a tray and allow to rest for 10 minutes. The temperature should read 60°C when probed.
Use a sharp knife to remove the crispy layer of fat from each chop and roughly chop. Set aside to use later. Dust the malt powder and crushed malt evenly on both sides of all four chops. If any juices run when the chops are resting, keep this aside for use later.
While the pork chops are resting, carefully slice the butternut squash 2mm thick using a mandolin. Drizzle grapeseed oil over the butternut and the cabbage and season with salt. Grill the cabbage quarters on the hot grill for 5 minutes until charred and wilted. Add the butternut squash slices and grill for 2 minutes on both sides. Place the cabbage and butternut into a bowl and season with freshly ground black pepper and a generous squeeze of lemon juice.
Place the cooked baby potatoes on the hot grill and reheat them, cooking until charred.
Combine the cornichons with the reserved crispy skin pieces set aside earlier. Finely chop the parsley and stir into the mixture, along with one tablespoon olive oil. Season with salt and freshly ground black pepper and a squeeze of lemon juice, to taste.
To finish, return the pork chops to the hot grill for 30 seconds each side, to re-heat and caramelise the malt. Serve the chops on top of the charred cabbage and butternut squash. Make a small incision in each potato and fill the little opening with the crispy fat mixture. Serve alongside the chops and vegetables. The reserved resting juice can be whisked with a tablespoon olive oil and a squeeze of lemon juice and drizzled over the plated dish.

Pfeffernusse Cookies
Makes 50 cookies

Pfeffernusse Cookies

For the Gingerbread spice mix
2 ½ tbsp. ground cinnamon
2 tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground mace
½ tsp ground allspice
½ tsp ground coriander
½ tsp ground green cardamom
½ tsp ground star anise
½ tsp ground ginger
Combine the spice mix ingredients well and store in an air tight container.

For the cookie dough
2 ¼ cups plain flour
½ tsp bicarbonate of soda
¼ tsp salt
4 tsp gingerbread spice mix
¼ tsp ground white pepper
¼ cup almond meal
½ cup brown sugar
1/3 cup honey
5 tbsp. unsalted butter
3 tbsp. heavy cream
1 large egg

For the cookie glaze
2 cups icing sugar
3 tbsp. hot water

Combine together in a bowl the flour, bicarbonate of soda, salt, gingerbread spice mix, white pepper and the almond meal.

Using a saucepan, over medium heat, combine in the brown sugar, honey, butter and cream and stir well. Once the sugar has melted, remove from the heat and allow to rest for 5 minutes. Combine in the flour mixture and mix well. Then add the egg and combine well.

Wrap the sticky dough tightly in plastic film and place into the refrigerator overnight.

Place a double sheet of aluminium foil, folded to the size of a baking tray, onto the centre of the grills on the FURNACE. Place a roasting rack over the foil and ignite the FURNACE. Adjust the burners to maintain a temperature of 175C.

Remove the cookie dough from the plastic wrap and roll into 3cm thick lengths. Cut into 3cm thick pieces and roll each into a ball. Place onto a baking paper lined baking sheet 4 cm apart, place into the FURNACE and bake for 15 minutes, or until they become golden brown. Remove and allow to cool.

Make the cookie glaze by combining together the icing sugar and water until smooth. Dip the tops into the glaze and place onto a cooling rack to harden.

Recommended Place of Service:

Addisons Wonderland

Let us know how it goes! #centerofdesign #weekendprescription

– Dr. Chef Wannabe, MD