Psychedelic Perivale Pork recipe
Members see larger photos (free!)

By joining the BigOven community you'll see the big picture!

  


Psychedelic Perivale Pork

Try this Psychedelic Perivale Pork recipe, or post your own recipe for Psychedelic Perivale Pork

[rate or comment]

Share this recipe on Facebook!

Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

1 Heat 25g/1oz butter in a frying pan. Add four shallots, honey and 75ml/ 2 1/2fl oz chicken stock and cook over a medium heat for 12-15 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 4-5 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 2-3 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 3-4 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 1-2 minutes on each side or until golden. 8 Place the coffee powder, 125ml/4fl oz 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.


Recipe Links [add recipe link]

Psychedelic Perivale Pork Reviews

[add your review]

Submit Your Review : Psychedelic Perivale Pork

Once we validate your email, your comment is published here and emailed to the person who posted this recipe.

  •  h :   m   (optional; recipe start-to-finish)

  •  h :   m   (optional; your "working" time)



  • It may take up to ten minutes to see new comments.
    This helps speed up our website. Thanks!

Bloggers, have you written about "Psychedelic Perivale Pork"?  Add your link to this page.

Recent searches - hobo pie - beef pho soup - cucumber salad - nachos - cornbread - white cake - tomato relish - chili - almond paste - m -

See what people are making tonight with BigOven Foodie Updates

Import Into BigOven (BGO)