The Masonry's Wild Boar with Tomato Chutney and Sunchoke Puree

October 10, 2015


Tomato Chutney

¼ cup ginger
2 apples, diced
½ onion, diced
6 medium tomatoes, peeled, seeded, diced
¼ cup sugar
2/3 cup apple cider vinegar
1 teaspoon mustard powder
¼ teaspoon cayenne
¼ cup sultanas
salt and pepper to taste

Sauté the onions and ginger till soft. Add the sugar, apples and vinegar. Cook until the apples begin to soften, then add the remaining ingredients and cook until it blends together, forming a stew-like consistency. Season it with salt and pepper to taste.

Sunchoke Purée

3-4 sunchokes (also known as Jerusaleum artichokes), peeled and diced
1/2 onion, diced
2 cups cream
salt and pepper to taste

Sauté the onions and sunchokes until the onions begin to soften. Add the cream and simmer until the sunchockes soften. Purée the creamed sunchokes in the blender then strain through a finemeshed sieve. Put the strained purée back on the stove to warm. Season with salt and pepper to taste. 

Season and grill wild boar chops. Serve on top of the sunchoke purée with a dollop of tomato chutney.

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