Jayatilakas

Main

Ingredients and Method

Pork Ribs

Ingredient	Mass (g)	Method
Pork Spareribs	2600g	1. Remove membranes and portion racks. Apply the dry rub (Salt, Sugar, Paprika, Garlic, Coriander, Pepper).
Fine Sea Salt	54g	2: Use the battery powered smoke infuser to fill a container with the seasoned ribs. Let them sit in the smoke for 10 mins.
Brown Sugar	45g	3: Bag the ribs with orange zest and ginger. Use the chamber vacuum sealer to seal at high pressure.
Smoked Paprika	22g	4.: Submerge in the Anova bath at 67°C for 24 hours.
Garlic Powder	15g	5: Pat dry. Perform a second "bag smoke" for 10 mins using the smoke infuser to refresh the wood-fire top notes.
Coriander Seed	8g	6. Glaze Prep: Reduce bag juices by 50% in a saucepan; whisk into the Chipotle-Orange Glaze using the Bamix.
Black Pepper	8g	7. Lacquer: Brush glaze heavily. Use the MAAP Gas Blowtorch to lacquer the ribs until bubbling and charred.
Orange Zest / Ginger	22g / 30g

Chipotle Orange Glaze

Ingredient	Quantity	Method
Orange Juice (Fresh)	500 ml	Combine orange juice, brown sugar, and adobo sauce in a saucepan. Simmer over medium-high heat.
Dark Brown Sugar	150 g
Adobo Sauce (from the tin)	60 g
Chipotle Chiles in Adobo	4 units	Use the Bamix gastro with the multipurpose blade to puree the chiles and garlic into the liquid until completely smooth.
Garlic (Fresh)	4 cloves
Apple Cider Vinegar	30 ml	Add the vinegar, salt, and cumin. Reduce heat to medium.
Fine Sea Salt	8 g
Ground Cumin	2 g
		Reduction: Simmer until the volume is reduced by roughly 70%. The glaze should be very thick and move like warm honey.
Cold Unsalted Butter	50 g	Remove from heat and emulsify the cold butter using the Bamix. This creates the fat-bridge needed to keep the glaze from "breaking" under the high heat of the Searzall.

Sides

Ingredients and Method

Ingredient	Mass (g)	Method
Butternut Squash	1500g	1. T-24h: Roast squash (200°C) and spiced nuts. Cool and store.
Lacinato Kale	375g	2. Kale: Massage with oil/salt. Dehydrate in the Benchfoods Dehydrator (55°C) for 6h until brittle. Store airtight.
A2 Feta Cheese	150g	3. Vinaigrette: Emulsify oil, maple, mustard, lime, and shallot using the Bamix.
Olive Oil / Maple	180g / 45g	4. Service: Temper squash to room temp. Toss with dressing, currants, and crumbled feta.
Pecans / Currants	375g / 300g	5. Final Step: Fold in the brittle kale chips just before the plates go to the table.

2. Rice Salad with Nuts and Sour Cherries

This is sensational. It's adapted from an Ottolenghi salad I had at their deli once (by 'adapted' I mean I've been making it from memory and by now probably bears no resemblance to the original...). I didn't have access to Basil or Tarragon (I didn't get to plant any in the garden this year) so just used parsley. I cooked the rice in batches using the Rice Cooker the day before and took them out of the fridge a couple of hourrs before serving to warm to room temperature. The texture was perfect.

Yield: Approx. 1.2kg

Ingredients		Method
Grains	120g Wild rice / 80g Quinoa	1. Boil wild rice (35m) and quinoa (9m) separately. Cook basmati via absorption.
	175g Basmati rice	2. Slice onions and fry until dark and crispy. Toast almonds and pine nuts.
Add-ins	50g Almonds (skins on, chopped) / 50g Pine nuts	3. Remove grains from fridge.
	65g Dried sour cherries	4. Fold in cherries, nuts, fried onions, rocket, and fresh herbs. Whisk dressing and toss.
	1.5 medium Onions / 30g Rocket
Herbs/Dress	Parsley, Basil, Tarragon (chopped)
	60ml Olive oil / 45ml Lemon juice

Dessert

Ingredients and Method

Ingredients	Quantity	Method
Dark chocolate (70%)	510g	Preheat the oven to 180°C. Lowering the temperature slightly for this larger volume is critical to prevent the outside from becoming bitter and dry before the heat reaches the center.
Unsalted butter	510g	Grease the Mondo round cake pan heavily with butter, then dust the sides with cocoa powder.
Whole eggs	8	Melt the chocolate and butter together. Stir until perfectly smooth. Allow it to cool until it is just warm to the touch (approx. 45°C).
Egg yolks	8
Caster sugar	250g	Combine eggs, yolks, and sugar. Whisk vigorously (ideally using the Sunbeam hand beater) until you achieve a thick Sabayon—it should be pale, voluminous, and hold a heavy ribbon.
Fine sea salt	2g
		Carefully fold the chocolate/butter mixture into the Sabayon in three stages. Use a large spatula and a "cutting" motion to avoid deflating the air.
		Pour the batter into the pan. Tap it once on the bench to settle large bubbles.
		Bake for 35–45 minutes. This is a "feel" bake: start checking at 35 minutes. The edges (about 2 inches in) should be firm and slightly cracked, but the center 4 inches should still wobble like jelly.
		Serving: Let the "cake" rest in the pan for 10 minutes. It is too soft to flip; serve it directly from the pan by scooping deep portions into bowls, then topping with [ice cream](Vanilla Gelato) or [sorbet](Raspberry and Hibiscus Sorbet).

with

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Serving Notes:

Ingredients and Method

Ingredient	Quantity	Method
Water	235 g	In a small saucepan, combine the water, sugar, and allulose. Bring to a boil over medium-high heat, stirring until the sugars are completely dissolved.
Granulated Sugar	120 g
Allulose	80 g
Dried Hibiscus Flowers	15 g	Remove the syrup from the heat. Stir in the hibiscus flowers, cover the pan, and let steep for 15 minutes.
Fresh Raspberries	340 g	While the syrup steeps, process the raspberries and lemon juice in the Magimix (metal blade) until smooth. Strain through a fine-mesh sieve to remove seeds.
Lemon Juice	15 g
Guar Gum	1 g	Once the hibiscus syrup is strained and still warm (but not boiling), use the Bamix gastro to vortex the syrup. Gradually rain in the guar gum and blend for 30 seconds to fully hydrate the stabilizer.
		Combine the stabilized hibiscus syrup with the raspberry puree. Whisk thoroughly to incorporate.
		Chamber Vacuum Step: Place the base in the chamber vacuum sealer. Run a full cycle to de-aerate. This is crucial when using gums, as it removes any micro-bubbles introduced during blending, resulting in a glass-like finish.
		Chill the base in the refrigerator until it reaches 4°C.
		Pour the chilled base into the ice cream maker and churn until it reaches a firm "ribbon" stage.
		Transfer to a chilled container. Thanks to the allulose and guar gum, this sorbet will remain scoopable directly from the freezer without needing to "tempered" on the bench.