Tuesday 22nd January 2019
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Serves
Preparation time: 30 minutes

Ingredients
Barbecue pressed shoulder:
1 kilo boned and rolled pork shoulder
1 litre apple juice
250ml barbecue sauce
1 onion, chopped
1 garlic bulb, sliced across
2 sage stalks

Sweetcorn fritter:
2 cooked corn on the cob
Half a cup of plain flour
Half a tsp of baking powder
Half a tsp of salt
Pinch of sugar
2 eggs
Half a cup of milk
1 tbsp melted butter

Charred red onion:
4 red onions
50ml olive oil
Salt and pepper

Apple jus:
1 litre good quality chicken stock
1 litre apple juice
3 thyme stalks

Herbed pork fillet:
Chopped parsley, tarragon and chives
1k pork fillet, trimmed
Salt and pepper

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Recipe by Mark Cheseldine, Washingborough Hall

Herbed Pork Fillet, Barbecue pressed shoulder, sweetcorn fritter, charred red onion and apple jus

Add all ingredients to a pan and braise for 8 hours.

When pork is cooked, remove from liquid and shred. Strain stock and reduce by two-thirds. Add stock to shredded pork.

Place in a tray and press with weight. Leave overnight in fridge.

Trim corn from cob. Mix dry ingredients, bind with eggs, milk and butter. Stir in corn. Deep fry at 160°C for 5 min. Set aside.

Peel and quarter red onions, mix with oil, salt and pepper.

Cook in hot griddle pan until soft.

Reduce all ingredients by half.

Slice pork fillet into four and place in frying pan, sear on all sides.

Roast in oven for 5min, sprinkle generously with herbs.

Portion and roast refrigerated pork shoulder and arrange with other ingredients on plate.

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