Hunter's Pork with Celeriac Mash
- 350 g Potatoes; cubed
- 225 g Celeriac; cubed
- 1 300 gram pie tenderloin pork
- -fillet; well trimmed
- 2 tb Seasoned flour
- 1 tb Sunflower oil
- 50 g Unsalted butter
- 1 lg Shallot
- Fresh sage
- 150 ml Chardonnay or another dry
- -white wine
- 1 Heaped tsp rowan or
- -redcurrant jelly
- 1 sm Bunc fresh chives
- 150 ml Double cream
- 10 Canned or vacuum packed
- -whole peeled
- ; chestnuts
- 17 G/6oz French beans; trimmed
- 1/2 Lemon
- Salt and freshly ground
- -black pepper
1 Place the potatoes and celeriac in a pan of boiling salted water, cover
and cook for 10-12 minutes or until tender.
2 Heat a frying pan. Cut the pork on the diagonal into six medallions, and
press out each one with the palm of your hand. Dust in the flour.
3 Add the oil and half the butter to the pan and sear the pork for 1-2
minutes on each side. Remove from the pan and set aside.
4 Chop the shallot and sage, add the shallot to the pan and cook for a few
minutes, stirring. Sprinkle over the sage and cook for 30 seconds.
5 Pour the wine into the pan, scraping the bottom with a wooden spoon, and
bring to the boil.
6 Whisk in the redcurrant jelly and boil fast until reduced by half and
slightly syrupy. Season. Snip the chives with scissors and set aside.
7 Add half the cream to the pan and bring to a simmer. Return the pork with
the chestnuts and cook for 2-3 minutes until the pork is tender, and the
sauce is thickened and reduced.
8 Place the beans in a small pan of boiling, salted water and cook for 2-3
minutes until just tender. Drain the potatoes and celeriac and mash well.
9 Add the rest of the cream and a knob of butter and beat with an electric
beater until smooth. Season generously and stir in the chives.
10 Add a good squeeze of lemon juice to the pork mixture and adjust the
seasoning if necessary.
11 Pile some mash onto a serving plate and spoon over the pork mixture.
Drain the beans and toss in the remaining butter. Add some to the plate and
serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
and cook for 10-12 minutes or until tender.
2 Heat a frying pan. Cut the pork on the diagonal into six medallions, and
press out each one with the palm of your hand. Dust in the flour.
3 Add the oil and half the butter to the pan and sear the pork for 1-2
minutes on each side. Remove from the pan and set aside.
4 Chop the shallot and sage, add the shallot to the pan and cook for a few
minutes, stirring. Sprinkle over the sage and cook for 30 seconds.
5 Pour the wine into the pan, scraping the bottom with a wooden spoon, and
bring to the boil.
6 Whisk in the redcurrant jelly and boil fast until reduced by half and
slightly syrupy. Season. Snip the chives with scissors and set aside.
7 Add half the cream to the pan and bring to a simmer. Return the pork with
the chestnuts and cook for 2-3 minutes until the pork is tender, and the
sauce is thickened and reduced.
8 Place the beans in a small pan of boiling, salted water and cook for 2-3
minutes until just tender. Drain the potatoes and celeriac and mash well.
9 Add the rest of the cream and a knob of butter and beat with an electric
beater until smooth. Season generously and stir in the chives.
10 Add a good squeeze of lemon juice to the pork mixture and adjust the
seasoning if necessary.
11 Pile some mash onto a serving plate and spoon over the pork mixture.
Drain the beans and toss in the remaining butter. Add some to the plate and
serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
