| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 1 |
|
Fillet pork |
| 6 |
oz |
Shortcrust pastry |
| 4 |
oz |
Chopped mushrooms |
| 2 |
oz |
Shallots |
| 1/4 |
pt |
Chicken stock |
| 4 |
md |
Carrots |
| 1 |
|
Head celery |
| 1 |
|
Courgette |
| 1/4 |
pt |
Double cream |
|
|
Oil |
| 1 |
pt |
White wine gravy |
| 2 |
oz |
Butter |
| 1/4 |
bn |
Sage |
| 1/2 |
bn |
Chives |
| 8 |
oz |
Potatoes |
INSTRUCTIONS
Grease a metal dariole mould with butter and line with shortcrust pastry.
Fill with a mixture of chopped shallots, chopped mushrooms reduced in
double cream and finished with shredded sage. Top with shortcrust pastry
lid and bake in a hot oven for 10 minutes.
Cut the pork fillet into 8 medallions and flash fry in hot oil until golden
brown.
Turn the pie out into the centre of the plate and arrange the pork next to
it. Garnish with braised celery, poached courgette and carrots.
Top the pie with a large quenelle of chives; mash potatoes and sauce the
whole dish with a white wine gravy.
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