Ingredients
160g Tilda Easy Cook Basmati & Wild Rice
3 sage leaves
1 onion, cut into quarters
1 garlic clove, crushed
3 tbsp olive oil
250g pork tenderloin
340g black pudding
1 Bramley apple, peeled and chopped
4 tsp Calvados
1/3 pint double cream
1 leek, julienne cut and fried
1 potato, grated
1 egg, beaten
Seasoning, to taste
Red currants, for garnish
Method
For the scented sage & onion Tilda Easy Cook Basmati & Wild Rice
Place the Tilda Easy Cook Basmati & Wild Rice along with the sage and the onion in an oven-proof tray and fill with enough cold water to cover the rice by ½". Stir and then cover the tray with aluminum foil and place in an oven, preheated to 180°C, for 17-20 minutes. Leave to stand for 5 minutes once you have taken the rice out of the oven. Remove the sage and onion before serving.
For the Calvados sauce
Fry off the garlic, Calvados and apples in a pan and reduce by half.
Add the double cream and season to taste.
For the potato rosti
Combine the grated potato with the egg and season to taste. Pan fry the rosti in Olive Oil in a 2" ramekin for 2 minutes on each side, then place into an oven, pre-heated to 180°C for 4 minutes.
For the pork medallions stacks
Trim the pork tenderloin of any fat or sinew and then roll in cling film into a sausage shape, tying both ends in a knot. Leave to chill in the fridge for couple of hours.
Once chilled, cut the pork into medallions (around 1" thick) and fry off in a hot pan both sides for 2 minutes and then finish off in the oven for a further 4 minutes.
For the black pudding
Cut the black pudding into ½" slices and pan fry for 1 minute on each side.
To serve
Construct the dish by placing the three slices of black pudding on a plate, followed by the poato rostis and then the medallions of pork. Drizzle the stacks with the Calvados sauce and then place the fried leeks on top. Serve the dish with the delicious Basmati & Wild rice, finished with the red currants for decoration and colour.
Serves 2
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