Recipe - Poncy Pork Sage And Onion Mash And Soup On The Side

2 tablespoon Olive oil
1 Onion; chopped
1 Apple; peeled, cored and
; chopped
2 Potatoes; peeled and chopped
1 Vegetable stock cube
1 Red pepper
25 g Butter
3 tablespoon Creme fraiche
1 tablespoon Chopped fresh sage
300 g Pork fillet
1 tablespoon Wholegrain mustard
Vegetable oil for deep
frying
115 g Selfraising flour
1 Heaped tsp bicarbonate of
soda
1 teaspoon Balsamic vinegar
1 tablespoon White wine vinegar
Salt and pepper
Fresh coriander leaves and
parsley
1 Sprig; to garnish

1 Heat the olive oil in a pan, add the onion and cook gently until
softened. For the Soup: Cook the apple and half a potato in 600ml/1 pint
boiling water, adding the stock cube and a quarter of the softened onions
to the water.

2 Simmer until the potato and apples are tender, blitz in a processor until
smooth and season. For the Pepper Cream: Quarter the pepper, deseed

and chop. Heat the butter in a small frying pan and cook the peppers gently
for 67 minutes, or until tender, season.

3 Place the softened peppers in a mini food processor with 2 tbsp creme
fraiche and process until smooth. Pour the soup into a bowl, drizzle some

pepper cream in the middle and garnish with coriander leaves.

4 For the Mash: Cook the remaining potatoes in a pan of boiling water with

the chopped sage until tender. When cooked, drain the potatoes and return

to the pan over a low heat to dry out slightly.

5 Add 1 tbsp creme fraiche and leftover onions, season and mash until
smooth.

6 For the Deep Fried Pork: Thinly slice the pork on the diagonal. Sandwich
together two slices of pork with a little wholegrain mustard in the middle.
Fill a deep pan one third full with vegetable oil and heat.

7 Put the flour in a bowl, add the bicarbonate of soda, mix and gradually
add just enough cold water to make a thick batter.

8 Add the balsamic and white wine vinegars, quickly mix in, add the pork
'sandwiches' and coat in the batter. Deep fry until the pork is cooked
through and golden brown.

9 Drain the pork on kitchen paper. Pile the mash onto a plate and arrange

the deep fried pork on top. Garnish with sprigs of parsley.

Converted by MC_Buster.

NOTES : Chef: Richard Cawley

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.