Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R
Pork Roast Stuffed with California Raisins
60 g California Raisins
400 g Pork Tenderloin
200 g Chicken Breast
100 g Pork Fat
2 sprigs Fresh Thyme
30 g Pistachios, roasted
80 g Parma Ham
100 g Crusty Bread
1 m Butcher’s String
30 ml Cooking Oil
20 g Unsalted Butter
2 g Sea Salt Flakes
1 g Black Pepper Flakes
California Raisin Apple Chutney
65 g California Raisins
2 Gala Red Apples
30 g Butter
1 g Fine Salt
165 ml Water
30 ml White Wine Vinegar
2 g Corn Flour
Green Sauce
3 g Coriander
8 g Parsley
5 g Sweet Basil
4 g Garlic, roasted
2 sprigs Fresh Thyme
35 ml Olive Oil
20 g Parmesan Cheese
Sea Salt Flakes
Black Pepper Flakes
Mixed Garden Salad
75 g Mixed Baby Green Salad Leaves
1 Red Radish, sliced
1 Shallot, pickled