Poached Pork Fillet

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.

We Recommend

Upside Down Blood Orange Cake

Pappardelle Pasta with Portobello Mushroom, Rosemary, Turkey Ragout and Parmesan

Turkey Laksa with Chilli and Lime

Turkey Tikka Masala

Pear, Blue Cheese and Toasted Almond Winter Salad

Pine Forest Chocolate Bundt Cake

View all