PORK LOIN WITH SAVOURY GRA­NOLA CRUST, SMOKED MASH, BRUS­SELS SPROUTS AND PEAR AND CIDER SAUCE

Recipe Eric Bul­pitt

House and Leisure Food - - CONTENTS -

1 litre oil for fry­ing ½ cup cooked rice ½ cup oats 2 ju­niper berries, toasted ½ cup Panko bread­crumbs 1t sage leaves, chopped 1T thyme leaves sea salt and milled

black pep­per 4 large pota­toes ½ cup oak smok­ing chips 1 cup cream 1 cup milk 15g but­ter 250g Brus­sels sprouts 100g smoked ba­con, cubed a sprig of thyme 1 gar­lic clove, crushed 1t pars­ley, chopped 6 pork chops 1 cup cake flour 4 eggs, beaten 1T but­ter 3 pears, peeled and cubed 375ml bot­tle cider 1T sage but­ter

Serves 6

Heat the oil to 200°C in a large pot with high sides. Have ready a colan­der rest­ing over a large empty pot, and a tray lined with pa­per towel. Make sure the rice is com­pletely dry (pat dry with pa­per towel). Place it care­fully in the hot oil and al­low it to puff with­out colour­ing, then drain care­fully into the colan­der. Spread the rice out on the pa­per towel-lined tray and al­low to cool.

To make the gra­nola, toast the oats in a hot oven for eight min­utes. Crush the ju­niper berries in a pes­tle and mor­tar. Mix the puffed rice, oats and bread­crumbs with the ju­niper, sage and thyme, sea­son with salt and pep­per, and set aside.

Pre­heat the oven to 180°C. Rub a lit­tle oil over the pota­toes and sprin­kle salt on top. Poke the pota­toes full of holes, place in the oven and roast for one hour un­til soft. Place the smok­ing chips in a large pot and place a me­tal colan­der over them. Slice the cooked pota­toes in half and place in the colan­der. Cover the pot with foil and place on the stove at a high heat. Smoke the pota­toes for five min­utes. Re­move them, scoop the flesh out of the skins and pass through a sieve into a bowl. Gen­tly heat the cream and milk, add to the potato mash, sea­son and mix in the but­ter.

Slice the Brus­sels sprouts in half. Heat a lit­tle oil in a large oven-proof pan and cook the ba­con un­til golden. Re­move with a slot­ted spoon, add the sprouts to the pan and caramelise them. Re­turn the ba­con to the pan, sea­son, and add the thyme and gar­lic. Place the pan in the oven at 180°C for about 15 min­utes. Re­move it from the oven and sprin­kle chopped pars­ley over the sprouts.

Trim the skin and ex­cess fat off the chops and sea­son. Place the flour, beaten eggs and the gra­nola crumbs in three sep­a­rate bowls. Dip the chops in the flour, then the egg and fi­nally the gra­nola. (Re­peat this process for a thicker crust.) Heat the but­ter in a pan and slowly fry the chops un­til golden brown. Place in the oven at 180°C for about five min­utes, depend­ing on the thick­ness of the pork. Wipe the pan, caramelise the pears and re­move them with a slot­ted spoon. Keep the pan hot and add the cider. Re­duce un­til thick­ened, whisk in the sage but­ter and sea­son. Re­turn the pears to the sauce.

Serve ev­ery­thing in bowls, al­low­ing guests to help them­selves.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.