Psychedelic Perivale Pork
- 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
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
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
