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How to cook: LOIN OF PORK IN A BLACK PUDDING CRUST

Ingredients:

1 litre (13/4 pints) extra virgin olive oil
900g (2lb) pork loin joint
100g (31/2 oz) black pudding, chopped
85g (3oz) panko breadcrumbs
grated zest of 1 unwaxed lemon
1 tbsp finely chopped fresh sage
salt and freshly ground black pepper
2 eggs, beaten
2 Granny Smith apples, peeled, cored,
and diced
2 tbsp pure maple syrup

FOR THE LENTILS

1 tsp olive oil
1 large banana shallot, finely chopped
1 garlic clove, crushed
100g (31/2 oz) smoked back bacon, cut
into small cubes
1 celery stick, chopped
1 large carrot, chopped
150ml (5fl oz) chicken stock
1 tbsp sherry vinegar
225g (8oz) cooked Puy lentils
(100g/31/2 oz dry weight)
1 tbsp chopped parsley

FOR THE CELERIAC MASH

175g (6oz) celeriac, peeled and
cut into cubes
350g (12oz) Desiree potatoes,
peeled and cut into cubes
30g (1oz) butter
4 tbsp double cream

FOR THE SAUCE

300ml (10fl oz) ready-made pork
demi-glace or concentrated pork stock
2 tbsp Calvados
2 tbsp dry scrumpy cider

Directions:

Pour the oil right into a deep pan, heat to simmering point, and poach the pork in it for three minutes. Remove from your oil and put aside to chill.

To the lentils, high temperature the oil in a saute pan, include the shallot and garlic and saute, stirring, until finally tender. Include the bacon, celery, and carrot and cook for five minutes. Pour within the stock and vinegar and simmer, uncovered, until finally the vegetables have softened. Add the Puy lentils and simmer, uncovered, until eventually the fluid has become absorbed.

Put the black pudding, breadcrumbs, lemon zest, and sage inside a meals processor. Procedure to create fine crumbs, then year well.

Preheat the oven to 200/C (400?F/Gas six). Dip the pork in egg then coat in breadcrumbs. Repeat, then shallow fry on all sides and roast for fifteen minutes. Reduce the heat to 180?C (350/F/Gas 4) and cook for a more 45-50 minutes until eventually cooked by means of. Depart to rest.

Boil the celeriac and potatoes in salted water for 15-20 minutes. Drain and mash. Defeat in the butter and cream and season properly.

For your sauce, reduce the pork demi-glace and add the Calvados and scrumpy. Simmer until syrupy. Set the apples inside a pan together with the maple syrup and cook speedily more than large heat to caramelize.

Reheat the mash, sauce, and lentils and stir parsley into the lentils. Slice the pork. Divide the lentils between four plates and top with pork and apple. Make quenelles of mash and drizzle sauce more than to finish.

SERVES 4