GUEST CHEF
Organic & Delicious Vincent Bonnin
Showcasing the best of their own Permaculture, farm produce and fresh, locally sourced ingredients and foraged treasures, Vanessa and Vincent Bonnin offer stunning food at La Closerie de la Beyne restaurant and gites in Naussannes, Dordogne. With experience in multiple Michelin-starred establishments around the world, Chef Vincent creates Mediterranean style dishes that combine flair with flavour. His menu, which changes weekly, has a seasonal and organic focus that perfectly marries home-grown produce with his international influences.
PORK LOIN WITH GINGER AND SOY SAUCE, POTATO ROSTI, SALAD OF CHINESE CABBAGE, CARROT AND SESAME (Serves 6) 3 Pork tenderloins 4 Large potatoes 4 Carrots 1 Long turnip (navet) 1 Chinese cabbage 50g Fresh ginger (finely grated) 4 Garlic cloves (crushed) 1 Hot chilli pepper 1 Spring onion 1/2 Bunch coriander 6 tbs Soy sauce 3 tbs Asian fish sauce Juice of 1 lime 1 tbs Roasted sesame seeds 2 tbs Toasted sesame oil
40
1 tbs Roasted and crushed peanuts 2 tbs Rapeseed oil Salt and freshly ground black pepper
FOR THE PORK
Remove as much of the fat and membranes as possible. Combine the soy sauce, 2 tbs fish sauce, 1 tbs sesame oil, ginger and garlic, and marinate the tenderloins (2 to 3 hours min). Heat a pan, remove the pork fillets from the marinade and sear them. Baste the
fillets with the marinade throughout the cooking process. Leave to rest for 10 mins in a warm place.
FOR THE POTATO CAKE
Peel the potatoes, grate them without washing them, add salt and pepper. Heat a frying pan, pour in a little rapeseed oil and spread the grated potatoes. Flatten with a spoon and cook over medium heat. Turn them over when the potatoes are nicely browned and cook the second side. Keep warm. Vincent’s Vanilla Panna Cotta
FOR THE SALAD
Julienne the carrots, turnip, cabbage, chilli, onion and remaining ginger. Mix well together, season with 1 tbs of sesame oil, 1 tbs of fish sauce and the lime juice and mix again.
TO SERVE:
Finish the salad by stirring in the chopped coriander and sesame seeds. Portion the potato cake and slice the pork fillets. Arrange on a plate and sprinkle with peanuts and coriander.
You can find this recipe in French (Mignon de porc au gingembre et sauce soja, croustillant de pomme de terre, salade de chou chinois, carotte et sesame), along with Vincent’s fabulous Vanilla Panna Cotta with Strawberries (Panna cotta à la vanille, fraises de saison) at www. thelocalbuzzmag.com/ articles
www.lacloseriedelabeyne.com
www.thelocalbuzzmag.com
