How to cook: LOIN OF PORK IN A BLACK PUDDING CRUST
1 litre (13/4 pints) extra virgin olive oil
900g (2lb) pork loin joint
100g (31/2 oz) black pudding, chopped
85g (3oz) panko breadcrumbs
grated zest of 1 unwaxed lemon
1 tbsp finely chopped fresh sage
salt and freshly ground black pepper
2 eggs, beaten
2 Granny Smith apples, peeled, cored,
2 tbsp pure maple syrup
FOR THE LENTILS
1 tsp olive oil
1 large banana shallot, finely chopped
1 garlic clove, crushed
100g (31/2 oz) smoked back bacon, cut
into small cubes
1 celery stick, chopped
1 large carrot, chopped
150ml (5fl oz) chicken stock
1 tbsp sherry vinegar
225g (8oz) cooked Puy lentils
(100g/31/2 oz dry weight)
1 tbsp chopped parsley
FOR THE CELERIAC MASH
175g (6oz) celeriac, peeled and
cut into cubes
350g (12oz) Desiree potatoes,
peeled and cut into cubes
30g (1oz) butter
4 tbsp double cream
FOR THE SAUCE
300ml (10fl oz) ready-made pork
demi-glace or concentrated pork stock
2 tbsp Calvados
2 tbsp dry scrumpy cider
Pour the oil into a deep pan, heat to simmering position, and poach the pork in it for three minutes. Remove from your oil and put aside to cool.
For that lentils, warmth the oil within a saute pan, add the shallot and garlic and saute, stirring, until eventually soft. Add the bacon, celery, and carrot and cook for five minutes. Pour within the stock and vinegar and simmer, uncovered, till the greens have softened. Add the Puy lentils and simmer, uncovered, till the fluid has become absorbed.
Put the black pudding, breadcrumbs, lemon zest, and sage within a food processor. Process to produce great crumbs, then year properly.
Preheat the oven to 200/C (400?F/Gas six). Dip the pork in egg after which coat in breadcrumbs. Repeat, then shallow fry on all sides and roast for fifteen minutes. Reduce the high temperature to 180?C (350/F/Gas 4) and cook for any additional 45-50 minutes until eventually cooked via. Depart to relaxation.
Boil the celeriac and potatoes in salted h2o for 15-20 minutes. Drain and mash. Conquer during the butter and cream and season nicely.
For your sauce, lessen the pork demi-glace and include the Calvados and scrumpy. Simmer until eventually syrupy. Place the apples inside a pan together with the maple syrup and cook speedily above substantial heat to caramelize.
Reheat the mash, sauce, and lentils and stir parsley into the lentils. Slice the pork. Divide the lentils between four plates and best with pork and apple. Make quenelles of mash and drizzle sauce above to end.
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