INGREDIENTS

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.

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”