Chilli Infused Pork Cutlet with Orange & Apricot Marmalade
Red Onion, Pea & Sautéed Kipfler Potatoes

A recipe from one of our Chef’s Table finalists, Darren Neate, the perfect intimate meal bound to impress your guests or partner.

PORK CUTLET
4 x Moisture Infused Pork Cutlets

THE MARINADE (Infusing)
300ml Olive Oil
8 Whole Red Chilli’s (Medium)
1 pinch x Coriander seeds
6 x Bay leaves

• Place Olive Oil into a bowl
• Cut Chili’s into small rings, leaving seeds in
• Score the Pork Cutlet on one side, rub several of the chilli rings into the incision
• Place cutlet into an air tight container, pour oil and remaining chilli into the container, making sure the cutlet is completely covered, seal tight for 48 hours

TO COOK
Remove all chilli seeds and remaining chillis off the cutlet, then place on a hot grill or pan to seal in the chilli flavor and pork juices.  Once sealed, place in the oven on 150°C for a few minutes or until just ready.

PEAS
400g x green peas

• Steam or boil peas. Once cooked, blend until paste like, then pass through a sieve.
• Disregard husks and keep all pureed peas

POTATOES
6 x potatoes kipfler (medium sized)
2 tea spoon x seeded mustard
2 x lemon wedge
1 x bunch flat leaf parsley
50ml x extra virgin olive oil (EVO)

• Cut potatoes into 1mm thick slices
• Sautee off potatoes till cooked
• Before turning off the heat add seeded mustard, squeeze of lemon and a splash of EVO
• Take away from heat and sprinkle some chopped flat leaf parsley

APRICOT MARMALADE (Makes about 6 cups)
200g pitted fresh apricots or tinned ones
8 cups sugar
6 Tbsp lemon juice
1 Tbsp orange zest
¾ cup diced candied citrus peel
1 pouch liquid pectin
100g fresh orange

Bring apricots (add last if tinned), sugar, lemon juice and orange zest to a simmer, stirring often. Purée roughly (to keep some apricot pieces intact) and return to a simmer. Stir in candied peel and pectin. Remove from the heat and place in a jar then seal. Keep the extra for another time.

TO SERVE
Arrange the potatoes in a ring in the centre of the plate, place the cutlet on top and spoon some marmalade on top. Spoon 4 dollops of pea puree and top each one with a slice of chilli for garnish.