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    Yuzu remoulade with barbecued pork chops

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    Yuzu remoulade with barbecued pork chops

    By Heston Blumenthal

    East meets West in this recipe for a classic French remoulade enlivened with juice from the yuzu – a sharp, aromatic Japanese citrus fruit. The result is crisp, zingy and fruity – a perfect accompaniment for rich, meaty barbecue pork chops

    Serves: 4 - 6

    Ingredients

    FOR THE PICKLED CELERIAC
    200g white wine vinegar
    100g caster sugar
    200g celeriac, thinly sliced

    FOR THE YUZU APPLES
    1 Granny Smith apple, peeled, cored and thinly sliced
    20g yuzu juice

    FOR THE YUZU REMOULADE
    45g Waitrose British Blacktail Free Range Egg yolk (about 2 eggs)
    70g Dijon mustard
    9g salt
    48g Cooks’ Ingredients Yuzu Juice
    8g sherry vinegar
    60g lemon juice
    240g groundnut oil

    FOR THE VEGETABLES
    ½ celeriac, cut into 6-8 wedges, depending on size
    1 spring cabbage, cut into quarters
    3 red onions, peeled and cut into quarters
    2 carrots, peeled and cut into four lengthways

    4-6 packs Heston from Waitrose Thick Cut Hot And Smoky Pork Chop
     

    Method

    1. To pickle the celeriac, place the vinegar and the sugar in a small pan and bring to the boil to dissolve the sugar. Add the celeriac and allow to cool completely. Leave the celeriac covered in the fridge for at least 4 hours before using.

    2. To make the yuzu apples, place the thinly sliced apple into a bowl with the yuzu juice and 20g water. Leave to stand in the fridge for 4 hours. Drain the liquid from both the apples and celeriac.

    3. Meanwhile, to make the remoulade put all the ingredients except the oil in a tall jar or food processor with 15g water. Blitz – with a stick blender if using a jar – then slowly add the oil while blitzing until it thickens to the consistency of double cream. Cover and reserve in the fridge.

    4. Lightly grease the vegetables and place on the barbecue grill to char on all sides. Remove from the grill and season. Allow to cool. Thinly slice the vegetables.

    5. Combine the vegetables with the celeriac, apples and remoulade. Serve with the pork chops, cooked according to pack instructions, alongside Heston’s shoestring fries (find the recipe at waitrose.com/hestonfries), if you wish. 

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