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How to cook: LOIN OF PORK IN A BLACK PUDDING CRUST

Ingredients:

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,
and diced
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

Directions:

Pour the oil into a deep pan, high temperature to simmering level, and poach the pork in it for 3 minutes. Get rid of from the oil and set aside to cool.

For that lentils, warmth the oil within a saute pan, add the shallot and garlic and saute, stirring, until gentle. Include the bacon, celery, and carrot and cook for 5 minutes. Pour during the stock and vinegar and simmer, uncovered, till the veggies have softened. Add the Puy lentils and simmer, uncovered, till the liquid has been absorbed.

Set the black pudding, breadcrumbs, lemon zest, and sage in the foodstuff processor. Approach to generate great crumbs, then time properly.

Preheat the oven to 200/C (400?F/Gas 6). Dip the pork in egg after which coat in breadcrumbs. Repeat, then shallow fry on all sides and roast for 15 minutes. Lessen the high temperature to 180?C (350/F/Gas four) and cook for any further 45-50 minutes until finally cooked via. Leave to relaxation.

Boil the celeriac and potatoes in salted h2o for 15-20 minutes. Drain and mash. Beat inside the butter and cream and year well.

For that sauce, decrease the pork demi-glace and include the Calvados and scrumpy. Simmer until finally syrupy. Place the apples in the pan using the maple syrup and cook rapidly about substantial high temperature to caramelize.

Reheat the mash, sauce, and lentils and stir parsley to the lentils. Slice the pork. Divide the lentils among 4 plates and best with pork and apple. Make quenelles of mash and drizzle sauce about to complete.

SERVES 4

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