Monday 22nd January 2018
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Preparation time: 30 minutes
Cooking Time: 1 hour, 30 minutes

For pork:
2 pork fillets (each 500g in weight)
250g black pudding
2 Granny Smith apples
1 onion (diced)
1 chicken breast
1 egg
100ml double cream

For Pommes Anna:
8 large Maris Piper potatoes
(thinly sliced)
2 packet (250g) salted butter
100g sage
10 slices smoked back bacon
Salt & pepper

For grain mustard cream:
200ml chicken stock
200ml double cream
1 tbsp grain mustard

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

Poached and roasted pork fillet, black pudding and apple, sage and bacon pommes anna, grain mustard cream.

Line a deep baking dish with baking parchment. Melt butter and pick sage leaves.

Cover dish with potatoes, brush with butter and season, repeat process again.

Scatter with sage leaves, place bacon slices on top to make a complete layer. Then cover with 2 layers of potato, repeat bacon and sage and finish with 2 layers of potato.

Bake at 180˚C for approximately 1-1½ hours, take out and press. Set aside.

For pork:
Slice each pork fillet in half. Open out using a knife, so you have a flat piece of pork. Set aside.

For black pudding and apple mousse:
Sweat apples and onions until soft.

Blend black pudding with chicken and egg until smooth, pour in double cream blend until mixed.

Fold apples and onions through black pudding mix.

Stuff pork and wrap in cling film.

Poach in boiling water for 15 minutes, then plunge into ice cold water. Refrigerate for 3 hours.

Grain mustard cream:
Reduce chicken stock by two-thirds.

Add double cream, bring to boil.

Finish with mustard and season.

For service:
Unwrap pork and sear in hot pan, place in oven at 180˚C for 10 minutes.

Place potato on plate, slice and arrange pork fillet. Spoon on sauce.

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