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As featured on BBC’s Saturday Kitchen on 12th March. Ben Tish cooks up this delicious, flavoursome pork chop recipe made all the more special with the addition of a Mediterranean inspired walnut picada sauce.
2x 250g pork chop (french trimmed)
100g new season carrots
40g small candy beetroot cut in half
40g small red beetroot cut into half
40g yellow beetroot cut in half
20g beetroot leaves
1 spring rosemary
2 sprigs thyme
2 cloves garlic
100ml Red wine vinegar
150g Sea salt, black pepper
Walnut picada
1 slice day old bread- roughly chopped
1 clove garlic
20g roasted walnuts
15g water
20g roughly chopped parsley
20g picked dill
Lemon juice and red wine vinegar to taste
100ml olive oil
Sprinkle a roasting tray with sea salt and the herbs and garlic. Place the beets and carrots on the salt, sprinkle with vinegar, more salt and cover with foil. Place in an oven for 40-50 minutes or until the beets and carrots are very tender- carefully brush off all the salt from the vegetables.
Heat a griddle to medium- hot
Season the pork chop with olive oil and salt, fresh cracked black pepper, then on to the grill, moving all the time to get an even caramelization all over the skin and fat, when around medium (60’c) take the chop off, season with olive oil and lemon juice. Reserve and rest- reserving the resting juices.
Lightly fry chopped bread, walnuts, garlic, and water and vinegar and reduce by half, add fresh herbs season well.
Place carrots, beetroot & leaves over base of the plate, rest the pork chop so the bone is pointing upwards, dress the pork with a few bits of beetroot and leaves and spoon the walnut picada over, finish with the resting juices and olive oil.
Consider this your sign to make it a whisky.
We’ve handed Fielden Rye Whisky over to our bar teams and they’ve put it to very good use. A line-up of seasonal serves, shaken, stirred and ready for September evenings at the pub.
Pull up a pew and have a taste across all eight Cubitt House pubs this month.
Some weeks call for a Negroni. This one rather insists on it.
Celebrating Negroni Week across Cubitt House.
September lunches, best enjoyed slowly.
Salade Niçoise and a glass of rosé at The Barley Mow.
#saladeniçoise #rosé #mayfairdining #londonlunch #frenchrecipes
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
