Recipe - Psychedelic Perivale Pork

115 g Butter
5 Shallots; peeled
1 tablespoon Honey
125 ml Chicken stock
2 md Potatoes; peeled and minced
55 g Frozen sweetcorn
One half teaspoon Turmeric
1 tablespoon Dijon mustard
4 tablespoon Double cream
125 g Watercress
225 g Pork fillet tenderloin
2 tablespoon Plain flour
1 teaspoon Dried sage
2 teaspoon Vegetable oil
Salt and pepper
***FOR THE COFFEE MOUSSE DIP
AND GRILLED
; STARFRUIT***
52 g Milky Way bar
2 teaspoon Vegetable oil
1 Starfruit; cut into 1cm
thick
; slices
1 tablespoon Instant coffee powder
50 ml Cold water
2 tablespoon Icing sugar

1 Heat 25g/1oz butter in a frying pan. Add four shallots, honey and 75ml/ 2
1/2fl ounce chicken stock and cook over a medium heat for 1215 minutes, or
until the shallots are soft and golden.

2 Cook the potatoes in a pan of boiling water until tender. Place the
sweetcorn in a steamer and sit over the pan of cooking potatoes, replace
the lid and steam the sweetcorn for 45 minutes or until hot and cooked
through.

3 When the potatoes are cooked, drain and mash with the cooked sweetcorn,
25g/1oz butter, turmeric, mustard and 2 tbsp double cream and season.

4 Finely chop the remaining shallot. Heat 25g/1oz butter in a pan. Add the
chopped shallot and cook for 23 minutes. Add the remaining stock and
watercress and cook gently for about five minutes. Using a hand blender,
blitz the sauce until smooth, stir in 2 tbsp double cream and season.

5 Cut the pork into medallions about 1cm thick. Mix together the flour,
sage and seasoning and dip the pork in the flour mixture to coat. Heat
25g/1oz butter and vegetable oil in a frying pan, add the pork and fry
gently for about 34 minutes on each side or until cooked and golden brown.

6 Spoon the mash onto a serving plate, top with pork medallions, then
drizzle over the watercress sauce. Serve with the glazed shallots.

7 To make the Coffee Mousse Dip and Grilled Starfruit: Slice the chocolate
bars horizontally into three slices. Brush the griddle pan with vegetable
oil and heat. Add the starfruit slices and cook for 12 minutes on each
side or until golden.

8 Place the coffee powder, 125ml/4fl ounce cold water and icing sugar in a
mini food processor, whisk on high speed until frothy then pour into a
dish. Arrange the starfruit and chocolate bar slices on a plate and serve
with the coffee mousse dip.

Converted by MC_Buster.

NOTES : Chef Richard Cawley with Russell Grant

Recipe by: Celebrity Ready Steady Cook

Converted by MM_Buster v2.0l.