| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Sami | Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Apple, peeled cored and | |
| chopped | ||
| 2 | Potatoes, peeled and chopped | |
| 1 | Vegetable stock cube | |
| 1 | Red pepper | |
| 25 | g | Butter |
| 3 | T | Creme fraiche |
| 1 | T | Chopped fresh sage |
| 300 | g | Pork fillet |
| 1 | T | Wholegrain mustard |
| Vegetable oil for deep | ||
| frying | ||
| 115 | g | Self-raising flour |
| 1 | Heaped tsp bicarbonate of | |
| soda | ||
| 1 | t | Balsamic vinegar |
| 1 | T | White wine vinegar |
| Salt and pepper | ||
| Fresh coriander leaves and | ||
| parsley | ||
| 1 | Sprig, to garnish |
INSTRUCTIONS
Heat the olive oil in a pan, add the onion and cook gently until softened. For the Soup: Cook the apple and half a potato in 600ml/1 pint boiling water, adding the stock cube and a quarter of the softened onions to the water. 2 Simmer until the potato and apples are tender, blitz in a processor until smooth and season. For the Pepper Cream: Quarter the pepper, deseed and chop. Heat the butter in a small frying pan and cook the peppers gently for 6-7 minutes, or until tender, season. 3 Place the softened peppers in a mini food processor with 2 tbsp creme fraiche and process until smooth. Pour the soup into a bowl, drizzle some pepper cream in the middle and garnish with coriander leaves. 4 For the Mash: Cook the remaining potatoes in a pan of boiling water with the chopped sage until tender. When cooked, drain the potatoes and return to the pan over a low heat to dry out slightly. 5 Add 1 tbsp creme fraiche and leftover onions, season and mash until smooth. 6 For the Deep Fried Pork: Thinly slice the pork on the diagonal. Sandwich together two slices of pork with a little wholegrain mustard in the middle. Fill a deep pan one third full with vegetable oil and heat. 7 Put the flour in a bowl, add the bicarbonate of soda, mix and gradually add just enough cold water to make a thick batter. 8 Add the balsamic and white wine vinegars, quickly mix in, add the pork 'sandwiches' and coat in the batter. Deep fry until the pork is cooked through and golden brown. 9 Drain the pork on kitchen paper. Pile the mash onto a plate and arrange the deep fried pork on top. Garnish with sprigs of parsley. Converted by MC_Buster. NOTES : Chef: Richard Cawley Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1223
Calories From Fat: 886
Total Fat: 99.1g
Cholesterol: 148.9mg
Sodium: 1633.3mg
Potassium: 1775.5mg
Carbohydrates: 59.7g
Fiber: 12.4g
Sugar: 15.2g
Protein: 27.8g