Free Recipe Psychedelic Perivale Pork
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Psychedelic Perivale Pork Recipe
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
Psychedelic Perivale Pork Preparation
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.
Cooking Temperature:
Recipe Serves: 2
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