Elder Chop House Multi-Course: Berkshire Pork Chop, Buffalo Milk Paneer, Dry-Aged Ribeye, Chicken Roulade, and Celeriac Wellington
This showcase from restaurant Elder blends classic British chop house cuts with bold Indian culinary techniques and flavors. Featuring meticulously butchered pork chops with vindaloo masala, house-made buffalo milk paneer over swiss chard saag, prime dry-aged ribeye with rich nihari gravy, spiced whole-chicken roulade with makhani sauce, and an artisanal celeriac wellington. Each dish highlights intricate preparation and the seamless harmony between British dining traditions and Indian spices.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Pork & Beef: Butcher and french pork chops and dry-aged ribeye racks, season thoroughly, and grill over open flames with tallow and specialized gravies. → Buffalo Milk Paneer: Simmer rich buffalo milk, curdle with vinegar, ladle into cloth-lined pans, press out whey, and rapidly blast-chill. → Chicken Roulade: Debone whole chickens, pound meat flat, pipe spiced mince filling, wrap in chicken skin, roll tightly in plastic, cook, and sear. → Celeriac Wellington: Layer slow-cooked confit celeriac with spiced paste, duxelles, and swiss chard before encasing in puff pastry and baking golden.
Cooking Steps
Brief Cooking Order
Pork & Beef: Butcher and french pork chops and dry-aged ribeye racks, season thoroughly, and grill over open flames with tallow and specialized gravies. → Buffalo Milk Paneer: Simmer rich buffalo milk, curdle with vinegar, ladle into cloth-lined pans, press out whey, and rapidly blast-chill. → Chicken Roulade: Debone whole chickens, pound meat flat, pipe spiced mince filling, wrap in chicken skin, roll tightly in plastic, cook, and sear. → Celeriac Wellington: Layer slow-cooked confit celeriac with spiced paste, duxelles, and swiss chard before encasing in puff pastry and baking golden.
Introduction
This showcase from restaurant Elder blends classic British chop house cuts with bold Indian culinary techniques and flavors. Featuring meticulously butchered pork chops with vindaloo masala, house-made buffalo milk paneer over swiss chard saag, prime dry-aged ribeye with rich nihari gravy, spiced whole-chicken roulade with makhani sauce, and an artisanal celeriac wellington. Each dish highlights intricate preparation and the seamless harmony between British dining traditions and Indian spices.
Step 1
【Berkshire Pork Chop】Trim fat and french the bones of the Berkshire pork loin using a paring knife, portioning chops into custom cuts (around 10 to 16 oz). Tightly wrap the cut chops in plastic wrap for storage.
Step 2
【Berkshire Pork Chop】Brine the pork chops with brown sugar and soy sauce, then grill over charcoal and open fire for approximately 2 minutes per side to sear before resting and serving over vindaloo masala sauce topped with a grilled chili pepper.
Step 3
【Buffalo Milk Paneer】Pour 5 gallons of high-fat buffalo milk into a large tilting steam kettle and bring it to a gentle simmer.
Step 4
【Buffalo Milk Paneer】Add vinegar into the simmering milk to curdle, separating the whey from the curds. Ladle curds immediately into perforated hotel pans lined with cheesecloth.
Step 5
【Buffalo Milk Paneer】Spread and level the curds to eliminate air pockets, stack weighted hotel pans on top to press out excess liquid, and chill in the blast chiller for 10-15 minutes before transferring to the walk-in cooler.
Ingredients List
Important Notes
This video details the daily prep and cooking operations of a modern British-Indian chop house, presenting several distinct dishes.
Using small, razor-sharp paring knives allows cooks to follow bone contours cleanly without tearing valuable meat fibers.
Water buffalo milk contains significantly higher fat and solids than standard cow milk, yielding denser, creamier paneer suitable for layered lasagna-style plating.
Pricking trapped air bubbles in plastic-wrapped ballotines/roulades prevents irregular air expansion and uneven cooking during heating.
Brushing steaks with rendered beef tallow enhances caramelization and infuses deep nutty flavors into the dry-aged crust.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...