Tuesday 7th July 2020
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Preparation time: 30 minutes
Cooking Time: 1 hour

Pork fillet:
2 pork fillets
4 slices Parma ham
1 egg
4 sage leaves
1tbsp double cream

Potato terrine:
2 baking potatoes
100g butter
Salt and pepper
8 sage leaves

Pea puree:
200g peas
Apple peelings

Apple puree:
3 apples
1tbsp brown sugar
50g butter

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Recipe by Simon Hibberd, Castle Hotel

Poached Pork Fillet, Pea and Apple Puree, Potato and Sage Terrine, Cote Hill Blue Cheese

To make the pork fillet:
•  Trim pork fillets of fat and discard.
•  Cut each fillet into two barrels, squaring up the ends.
•  Blend the trimmings in a food processor with the sage, cream and egg.
•  Spread the mousse onto four slices of Parma ham and roll around the pork fillets.
•  Wrap in clingfilm.
•  Poach for 10 minutes and place in iced water.
•  To serve, roast in the oven for eight minutes with a little butter.

To make the potato terrine:
•  Slice potatoes very finely on a mandolin.
•  Melt butter.
•  Layer potatoes, sage and butter alternatively in a small oven dish lined with greaseproof paper.
•  Season every couple of layers and top with tin foil.
•  Bake at 180º for about 1 hour until potatoes are soft.
•  Weigh down to press.
•  Cool in the fridge.
•  To serve, slightly pan fry in a little butter.

Pea puree:

•  Cook peas in boiling, salted water until soft.
•  Drop in apple peels for 30 seconds.
•  Blitz in a food processor with a little of the cooking water until smooth.

Apple puree:
•  Peel and slice apples (save peels for pea puree).
•  Cook apples down with butter and sugar until nice and golden.
•  Puree then leave to cool.

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