Pork Loin

Directions

• Slice the potato in to very thin slices with the mandolin, while you are slice it keep it in the clarified butter to not get brown the potato, take a small oven tray , layered with grease proof paper then the potato slices arranged one by on so they are covering each other half way, each potato layers sprinkle with parmesan cheese and crushed black pepper, 
  When you finish with the potato add some butter on the top and cover with grease proof paper then bake it for 35-40 min on 170degress oven, take it out then lightly press while cooling down. when is cold just slice it on 9x2cm, then before plating just lightly give some colour on the pan.
  
  Mix water, salt, honey, in a pan then bring it to a gentle boil. All the spices put them in a Muslim cloth then slightly crush them to get the flavours out. When the water boiled drop the spices in and cook it for 2-3 min, take it off from the fire then leave it to cool down 
  Once is cooled down place the pork loin in for at list 12 hours. Take it out then dry it off, marinate it with garlic and basil pure then roll it in to ballotine, place it in a sous vide for 1.5 hours at 58 digress 
  Before serving just pan fry it to get a nice colour all around and sprinkle it with potato garlic basil crumble 
  Blanch the basil in hot water then simply just blitz with garlic and oil, the oil add it just slowly as much just need it to make a pure.
  Bring all the ingredients to boil then set it to side to cool down.
  Place the shallot rings to the liquid then leave it to marinade.
  Place the pumpkin dices in the pan and cook it with butter and the herbs, nice caramelised colour 
  Add the cream and cook till all soft, blend t in the thermomixer till is very smooth 
  Check seasoning with chef in charge 
  Sweat down the shallot, pork trimmings, thyme and garlic 
  Deglaze the meat with white wine, add veal stock then cook slow cook it till reduce to half , strain the jus from the meat and skim it from the fat, when serving it add 1 teaspoon of whole grain mustard and one teaspoon of pickled liquid (for sharpness )
  Potato crumble 
  Julian the pilled potato 
  Put then in the water so it does not go brown 
  Fry them in 150degre oil till light brown colour 
  Season them with table salt then crush them and add a teaspoon of the basil and garlic pure to it