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05 Dec, 2021
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honey balsamic glazed pork

Honey Balsamic Glazed Pork Chop by Chef Mohsine Korich, H&S Chef Of The Month

H&S Chef Of The Month

Chef Mohsine Korich
Chef Mohsine Korich

Nationality: French/Moroccan

chef Mohsine
La Poele

Interview With H&S Magazine

Who Is Mohsine Korich?

I have been a chef for almost 4 decades and started my career as a hobby that I have loved my entire life.

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Type Of Cuisine?

Mostly Classic French with a Moroccan Twist, as well as Molecular Gastronomy.  I don’t believe in one kitchen so I prefer bringing different flavors together in order to create something unique.

 

What Inspired You To Become A Chef?

I did 2 years of Medical Studies before I became a chef. It was just the joy I saw people having when they tried my food. I am a very creative person so becoming a chef constantly challenges my creativity.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

I would say keeping up with the changing gastronomic trends – but I think that is a good thing since it encourages me to think out of the box and bring out culinary experiences my clients have never experienced before.

 

What’s Your Biggest Achievement In The Culinary Industry?

This would be winning my First Michelin Star!

 

When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?

I think that cooking is a very beautiful form of art and all the above are very important otherwise the food you make doesn’t stand out.

 

Recipe Of The Week: Honey Balsamic Glazed Pork Served With Butternut Squash Mash, Lemon Asparagus & Marbella Saucehoney balsamic glazed pork

Pork Chop

Ingredients

• 450g of lean pork chop
• 1 tablespoon soy sauce
• ½ tablespoon salt
• ½ tablespoon black pepper
• 1 bunch of thyme
• 1 tablespoon of butter

Preparation

Get a pan on the heat and wait for it to almost reach a smoking point. Season your pork with salt, pepper, and soy sauce. Drizzle some oil in the pan and add in your pork chop. Cook on each side for 2 minutes. Add in your butter and thyme and baste the pork. Set aside

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Butternut Squash Mash

Ingredients

• 500g butternut squash
• 1 clove of garlic finely chopped
• 1 tablespoon cooking oil
• ½ tablespoon salt
• 40ml milk
• 1 small-sized leek finely chopped
• 1 tablespoon melted butter
• Finely chopped parsley
• A pinch of powdered nutmeg

Preparation

Preheat your oven to 200 degrees Celsius. Peel your butternut squash and cut it in half. Remove the seeds and cut the halves into cubes of equal sizes and place them on a baking tray. Drizzle some olive oil over the cubes and season with salt. Mix well and place the baking tray in the oven until the butternut is soft (20-30 minutes). Once your butternut squash is ready, remove the baking tray from the oven. In a large pot, drizzle in some oil. Add in your leeks and garlic. Cook until the leeks are transparent. Add in your roasted butternut and mix well. Using a potato masher, mash the butternut and add in your milk, nutmeg, and butter. Mix until smooth and has no lumps.

 

Lemon Asparagus

Ingredients

• 80g garden asparagus
• ½ tablespoon salt
• ½ a lemon squeezed and zested
• 1 clove garlic finely chopped
• 1 shallot finely chopped.
• 1 tablespoon olive oil

Preparation

To prepare your asparagus, snap the last 2 inches of the stem and discard it keeping the top section only. Peel them and set them aside. First, drizzle some olive oil in a pan. Add in your shallot and garlic and cook on medium heat until aromatic. Toss in your prepped asparagus and cook for 4 to five minutes continuously moving them around in the pan. Finally, add in your Lemon juice and zest followed by the salt. Set aside.

 

Marbella Sauce

Ingredients

• 3 tablespoons of balsamic vinegar
• 1 ½ teaspoon of dijon mustard
• 1/8 cup maple syrup
• 1/8 cup honey
• 2 tablespoons Heinz ketchup
• 100ml chicken stock

Preparation

In a saucepan, add the balsamic vinegar, honey, and maple syrup & cook on low heat until it has reduced by half. Next, whisk in the Dijon mustard, Ketchup, and finally, add in your chicken stock. Whisk everything and let it reduce again to a good consistency. (It should coat the back of a spoon) Taste for seasoning and set aside.

Plating

Serve your pork chop with your butternut squash mash, Marbella sauce, and Lemon Asparagus.

 

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