| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables, Fruits | Celebrity, Ready, Steady, Cook | 2 | servings | |
INGREDIENTS
| 115 | g | Butter |
| 5 | Shallots; peeled | |
| 1 | tb | Honey |
| 125 | ml | Chicken stock |
| 2 | md | Potatoes; peeled and diced |
| 55 | g | Frozen sweetcorn |
| 1/2 | ts | Turmeric |
| 1 | tb | Dijon mustard |
| 4 | tb | Double cream |
| 125 | g | Watercress |
| 225 | g | Pork fillet tenderloin |
| 2 | tb | Plain flour |
| 1 | ts | Dried sage |
| 2 | ts | Vegetable oil |
| Salt and pepper | ||
| ***FOR THE COFFEE MOUSSE DIP AND GRILLED | ||
| ; STARFRUIT*** | ||
| 52 | g | Milky Way bar |
| 2 | ts | Vegetable oil |
| 1 | Starfruit; cut into 1cm thick | |
| ; slices | ||
| 1 | tb | Instant coffee powder |
| 50 | ml | Cold water |
| 2 | tb | Icing sugar |
INSTRUCTIONS
1 Heat 25g/1oz butter in a frying pan. Add four shallots, honey and 75ml/ 2 1/2fl oz chicken stock and cook over a medium heat for 12-15 minutes, or until the shallots are soft and golden. 2 Cook the potatoes in a pan of boiling water until tender. Place the sweetcorn in a steamer and sit over the pan of cooking potatoes, replace the lid and steam the sweetcorn for 4-5 minutes or until hot and cooked through. 3 When the potatoes are cooked, drain and mash with the cooked sweetcorn, 25g/1oz butter, turmeric, mustard and 2 tbsp double cream and season. 4 Finely chop the remaining shallot. Heat 25g/1oz butter in a pan. Add the chopped shallot and cook for 2-3 minutes. Add the remaining stock and watercress and cook gently for about five minutes. Using a hand blender, blitz the sauce until smooth, stir in 2 tbsp double cream and season. 5 Cut the pork into medallions about 1cm thick. Mix together the flour, sage and seasoning and dip the pork in the flour mixture to coat. Heat 25g/1oz butter and vegetable oil in a frying pan, add the pork and fry gently for about 3-4 minutes on each side or until cooked and golden brown. 6 Spoon the mash onto a serving plate, top with pork medallions, then drizzle over the watercress sauce. Serve with the glazed shallots. 7 To make the Coffee Mousse Dip and Grilled Starfruit: Slice the chocolate bars horizontally into three slices. Brush the griddle pan with vegetable oil and heat. Add the starfruit slices and cook for 1-2 minutes on each side or until golden. 8 Place the coffee powder, 125ml/4fl oz cold water and icing sugar in a mini food processor, whisk on high speed until frothy then pour into a dish. Arrange the starfruit and chocolate bar slices on a plate and serve with the coffee mousse dip. Converted by MC_Buster. NOTES : Chef - Richard Cawley with Russell Grant Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”