CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Superchefs |
4 |
Servings |
INGREDIENTS
850 |
g |
Pork fillet cut into 4 |
|
|
portions |
1 |
|
Sage |
300 |
|
Olive oil, 10fl oz |
500 |
|
Vegetable oil, 17fl oz |
2 |
|
Shots brandy |
4 |
T |
Soy sauce, 50ml |
2 |
|
Cloves garlic |
1 |
|
Carrot |
2 |
|
Shallots, 2 to 3 |
3 |
|
Apples |
2 |
|
Glasses Cava |
75 |
g |
Ready to eat dried prunes |
400 |
|
Veal jus, 15fl oz |
1 |
|
Lemon |
1 |
|
Potatoes |
50 |
g |
Butter, 2 oz |
INSTRUCTIONS
Marinade the pork fillet in a little olive and vegetable oil, a shot
of brandy, a few sage leaves, the garlic and the soya sauce and leave
for at least four hours. Rosti potato: In the skin boil the potatoes
until half cooked, whilst still hot peel them and allow to cool. When
cold cut into thin strips and mix with a knob of melted butter, some
shredded sage and season with salt and pepper. Heat some oil in four
individual omelette pans and fry the potato mix, turning when golden
brown. Apple confit: Peel and core the apples and cut into half inch
cubes lightly glaze in a pan with a little butter, a squeeze of lemon
and some sage until tender, then caramelise with a little sugar.
Prune and cava sauce: Cut the carrot and shallots into a fine dice
(brunoise) and sweat in a little butter, when lightly covered add the
cava and brandy and reduce by two thirds. Then add the halved prunes
and veal jus and reduce by half. Finish the sauce by whisking in a
knob of butter and seasoning, do not boil away. Season the pork and
colour lightly in a frying pan, in a wok heat the two oils together
carefully, when hot enough add the pork and remove from the heat,
allow to cook through. In a small ring put a layer of the apple confit
on four plates, then place the rosti potato on top, slice the cooked
pork and arrange around the apple, finish with the sauce and some deep
fried sage. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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