Katie's incredible creation
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Pork fillet |
| 1 | Onion | |
| 40 | grams | Butter |
| 50 | millilitres | White wine |
| 1 | dash | Worcestershire sauce |
| 200 | millilitres | Creme fraiche |
| 1 | tablespoon | Chopped fresh coriander |
| Vegetable oil for deep frying | ||
| 1 | Potato; peeled | |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Red wine vinegar |
| 1 | drop | Tabasco |
| 1 | pinch | Crushed coriander seeds |
| 1 | tablespoon | Olive oil |
| 1 | Red pepper; seeded and diced | |
| 55 | grams | Caster sugar |
| 1 | Apple; peeled and cored | |
| ½ | Lime; juice of | |
| 1 | teaspoon | Honey |
| 1 | drop | Vanilla essence |
| Salt and pepper | ||
| 1 | Sprig fresh coriander; to garnish | |
Directions
1 Trim any extra fat from the pork and pat dry using kitchen paper. Cut half the pork into small cubes and finely chop half the onion.
2 Heat 15g/ 1/2oz butter in a frying pan. Add the chopped onion and cook gently until softened, add the pork cubes and cook on all sides to seal.
3 Add the wine and Worcestershire sauce and simmer rapidly until reduced by about half.
4 Add half the creme fraiche and cook for 1-2 minutes or until the pork is cooked through. Season and add the chopped coriander and stir in.
5 Fill a deep pan one third full with vegetable oil and heat. Cut the potato into cubes and pat dry using kitchen paper. Deep fry until golden brown and drain on kitchen paper.
6 Spoon the pork onto a plate and serve with the potatoes.
7 For the Marinated Pork: Mix the soy sauce, sesame oil, Tabasco, red wine vinegar and coriander seeds in a bowl.
8 Slice the remaining pork and leave in the marinade for a few minutes.
Heat the olive oil in a frying pan. Thinly slice the remaining onion and cook gently in the pan until softened.
9 Remove the pork from the marinade, shake off any excess and cook in the pan for about 2½ minutes on each side, or until cooked through.
10 Add the diced pepper to the pan halfway through cooking. Spoon onto a plate and garnish with coriander.
11 For the Sauteed Apples: Heat 25g/1oz butter in a saute pan with the sugar. Slice the apple to make four rings, add to the pan and cook until golden brown. Drizzle over the lime juice.
12 Mix the honey and vanilla essence into the remaining creme fraiche.
Arrange the apples on a plate and spoon the creme fraiche on top.
Converted by MC_Buster.
NOTES : Chef: Patrick Anthony
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.