Ingredients
2½ cups chicken stock
¼ cup cream
½ cup black olives, pitted
1 tsp fresh thyme leaves
1 tbsp capers
1 tbsp fine chopped parsley
4 pork loin chops
2 bunches asparagus, trimmed
1 tbsp lemon juice
3 tbsp EV olive oil
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
Directions
Place the kumara and chicken stock in a saucepan and cook until tender, about 10-15 minutes. Drain, but reserve the stock. Mash or blend the kumara with enough of the stock to make a smooth purée. Add the cream and season with SIDS SALT & PEPPER.
TAPENADE: put the olives, thyme, capers and parsley in a food processor and blend to rough chunks. Add SIDS CRAZY SALT, lemon juice and extra virgin olive oil then set aside until needed.
Season the pork with SIDS SALT & PEPPER. Heat a little oil in a large frying pan over moderate heat. Add the pork and cook for 4 minutes on each side until golden.
Blanch the asparagus in boiling salted water for 3-4 minutes until tender.
Place a serving of purée on each plate, add the asparagus, top with a pork chop and a spoonful of tapenade.
