INGREDIENTS

INSTRUCTIONS

1 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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