Pork with Black Pudding and Champ

Pork with Black Pudding and Champ

2 x 2 £5.94 3 h
Pork with Black Pudding and Champ
Pork with Black Pudding and Champ
Pork Fillet with Black Pudding, Champ and Apples
MySousChefCraig
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Ingredients

Ingredients for Pork Fillet
  • 250g Pork Fillet!
  • 50g Sliced Pancetta!
  • 20ml Vegetable Oil!
  • 20g Butter!
Ingredients for Black Pudding
  • 25g Black Pudding!
  • 10g Plain White Flour!
  • 1single Eggs, Single Raw Whole Medium!
  • 50ml Whole Milk!
  • 100g White Breadcrumbs!
Ingredients for Potatoes
  • 2 Maris Piper Potatoes, Medium!
  • 10ml Vegetable Oil!
  • 25g Butter!
  • 50ml Whole Milk!
  • 25ml Double Cream!
Ingredients for Garnish
  • 1 Carrots, Medium!
  • 100g Asparagus!
  • 100g Savoy Cabbage!
  • 50g Leeks!
  • 0.5 Cooking Onions, Medium!
  • 20g Spring Onions!
  • 0.5tsp Wholegrain Mustard!
  • 1 Chicken Stock Powder, Single Stock Cube!
  • 2portion Bramley Apple Puree and Apple Syrup
  • 25g Butter
  • 1tsp Demiglace Sauce Mix
  • 50ml Double Cream
  • 25g Unsalted Butter, Diced

Method

  1. Melt in the Butter in pan and put aside.
  2. Add the Cabbage, Spring Onions, Onions and Leeks to the Mashed Potato.
  3. Mix well and correct the seasoning.
  4. Brush the vegetables with melted Butter and season.
  5. Add the Demi Glace to the sauce, return to the boil and pass into a clean plan.
  6. Add the Cream and simmer. Add the chilled Butter and emulsify.
  7. Taste and correct the seasoning.
  8. Carve the Pork into 6 even slices, Brush with melted Butter and glaze with Apple Syrup.
  9. Complete the cooking of the Black Pudding Ball but cooking at the same heat for 2 minutes.
  10. Remove Pommes Parisienne from the oven and drain on kitchen paper with the Black Pudding Ball.
  11. Add the Champ quenelle to the plate and the Carrot Slices.
  12. Lay the Pork by the Carrots and add the Cabbage Rolls and Asparagus.
  13. Dot the plate with plenty of Apple Puree.
  14. Add the Pommes Parisienne and Black Pudding Ball.
  15. Serve the Sauce in a jug alongside.

  1. Silver trim the fillet.
  2. Lay the Pancetta flat on a board and season with Pepper only.
  3. Add the fillet and roll tightly.
  4. Wrap well and refrigerate for 60 minutes.
  5. Remove from the wrapping and season with salt - not too much.
  6. Heat a pan with the oil and brown well on all sides.
  7. Reduce the heat and add the Butter and baste well for 2 minutes.
  8. Put in the oven Gas Mark 5 for 15 minutes until 67°C. Do not over cook.
  9. Allow to rest for 10 minutes before carving.

  1. Crumble the Black Pudding and reshape into small balls.
  2. Pane.
  3. Cook in oil about 140°C for 2 minutes,
  4. Remove and allow the stand.

  1. Remove 3 large Pommes Parisienne from each peeled Potato.
  2. Cut the reminder of the Potato into 4.
  3. Cook the two Potatoes separately. Bring to the boil and simmer until just cooked.
  4. Add the Parisienne to a hot, dry pan in the oven on Gas Mark 6 and allow to dry for 15 minutes,
  5. Add a little oil - not too much, Salt and roast for 15 minutes.
  6. Shake the pan and continue in 15 minute batches until golden and crisp.
  7. Drain the other Potatoes well and allow to dry in the pan for 5 minutes,
  8. Put through a ricer.
  9. Add the Milk and Butter to a pan and bring to a low simmer.
  10. Add the riced Potato and stir until absorbed,
  11. Correct the seasoning.

  1. Trim and peel the 6 Asparagus.
  2. Steam in a pan for 3 minutes,
  3. Remove and refresh.
  4. Remove 2 large green leaves from the outside of the Cabbage.
  5. Cut out the spine to be left with 4 halves,
  6. Steam for 5 minutes in the same pan and refresh.
  7. Peel and slice the Carrot into even sized pieces
  8. Steam for 5 minutes. Remove from the steamer.
  9. Finely dice the leek and onion.
  10. Soften in oil for 3 minutes.
  11. Remove half and put aside in a bowl with the finely shredded Spring Onion.
  12. Add the liquid from the steamer to the pan, along with Stock Pot.
  13. Bring to the boil and add Mustard
  14. Simmer for 20 minutes.
  15. Roll the Cabbage leaves and trim well.
  16. Finely dice the trimmings and add to the bowl with the Spring Onions, Onions and Leeks.

Nutritional Information

Values expressed per 100g
No nutritional info available

Dietary Information

Recipe Contains

Notes

No dietary info available

Comments

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