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Jayatilakas

#dairy-free

Main

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Equipment & Processing

  • Prep: (e.g., the Magimix, the Scales)
  • Cooking: (eg use the Instant Pot)
  • Finishing: (e.g., the Maap Gas Blow Torch)

Ingredients and Method

Pork Ribs

Ingredient Mass (g) Method
Pork Spareribs 3600g 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

Sides

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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

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Ingredients and Method

Ingredient Mass (g) Method
Unsalted Butter 255g 1. Preheat oven to 175°C. Grease the Mondo round cake pan and line the base with parchment.
Hot Brewed Coffee 180g 2. Melt butter in a saucepan. Whisk in coffee and cocoa until smooth. Remove from heat.
Dutch-Process Cocoa 55g 3. Using the Sunbeam hand beater, whisk in the sugar.
Granulated Sugar 450g 4. Add eggs, A2 sour cream, and vanilla. Whisk until the batter is glossy and fully emulsified.
Large Eggs 150g (3 ea) 5. Measure flour, baking soda, and salt on the micro scales. Sift into the wet mixture.
Sour Cream 270g 6. Fold with the beater on low speed until just combined.
Vanilla Extract 12g 7. Pour into the pan. Bake for 55–65 minutes. The increased depth requires a longer bake than the original recipe.
All-Purpose Flour 285g 8. Cool in the pan for 20 minutes before inverting.
Baking Soda 8g ^
Fine Sea Salt 3g ^
with
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Ingredients and Method

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