Tomahawks Sous-Vide with Avocado
Ingredients
• Tomahawks 300-400 g
(2-3 cm thick Dry aged
Pork chops with extra
long rib bones)
For the relish:
• 2 ripe avocados
• 1 untreated lemon
or lime
• 1 clove of garlic
• 150 g cocktail tomatoes
• 2 tablespoons olive oil
• ½ bunch of parsley
• Sea-salt
• Pepper from the grinder
preparation
For the avocado relish, grate the lemon peel into a bowl. Peel and press the garlic. Squeeze the lemon and add the juice, parsley, avocado cubes and tomato quarters. Drizzle the olive oil over it, season with salt and pepper and mix everything well.
Seal the meat in a vacuum bag. You can add herbs and spices as desired. Then cook sous vide for 45 minutes at 65°C. Then remove from the bag and pat dry. Grill the chops directly on both sides on the preheated grill. Allow to rest briefly and then carve. Season as desired.
FIRE&FOOD Issue 3-2015
