Mon, 13 February 2017
With Valentine's only a day away, why not avoid the restaurant rush this year and surprise your loved one with a romantic home cooked meal?
Chef Joe Shannon is here this morning, showing us how to make a delicious pork fillet with a pea purée, a perfect meal for two this Valentine's Day.
Ingredients:
1 pork fillet
2 slices of Cured Ham
2 dried apricots
3-4 pistachio nuts
50ml cream
2 pork sausage skin removed
100g frozen peas
50ml vegetable stock
50ml cream
1 mint leaf
1 spoon baby ratatouille
Pea shoots
Preparation time: 20mins
Portions: 2
Method:
For farce, blitz together the apricots, pork sausage, pistachio nuts and 50ml cream.
Flatten out pork fillet. Stuff with the farce, roll, wrap with ham, cut into two and wrap in cling film and tin foil. Cook in oven 180c until core temperature of 75c.
For purée, cook peas in cream and vegetable stock until soft, blitz and pass through sieve.
To assemble, cut one 3 slices of pork fillet, and cut remaining larger piece into two on the vice.
Spread some purée on plate, place a spoon of heated ratatouille, arrange pork, garnish with pea sprouts, serve jus in separate jug for waiter to serve at table.
