| Home |
| Events |
| Sponsors |
| Food Market |
| Restaurants |
| About the Festival |
| Chefs |
| News |
| Friends of Festival |
| Education Trust |
|
International Food Market:
Celebrity chefs
Demonstrations
Food events
more...
|
|
 |
|
|
| |
|
| >Roast fillet of pork, black pudding and balsamic caramelised Apples |
|
| Demo 1 |
Ingredients:
1 pork fillet
1 x Braeburn Apple
4 slices black pudding
40g caster sugar
100g butter
1tbsp Balsamic vinegar
Salt and pepper
Olive oil for cooking
200 g x mashed potato
500ml x beef stock
Method:
Season pork fillet and sear in a hot non-stick pan with olive oil. Transfer to a baking tray and cook at 180oC for 7 minutes.
Put the black pudding on a tray and cook in the oven for 5 minutes.
Next, take a non-stick pan, add the sugar and butter and heat to a caramel. Slice the apple in half then into equal wedges and put into the caramel and add the balsamic vinegar. Lower the heat and gently cook for 3 minutes until just soft.
Drain the apple of any excess liquid and set aside add stock to pan and simmer add a knob of butter and whisk and season then arrange apples on a plate slice pork fillet and arrange with black pudding fanned over the top of the apple add warm creamed potato and drizzle around buttered balsamic sauce.
|
| |
|
|
|
|
|
