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. NOTES : Chef - Richard Cawley with Russell Grant Recipe by: Celebrity Ready Steady Cook
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 563 (82%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||83 %|
|Saturated Fat 35.7g||178 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 147.8mg||45 %|
|Sodium 849.6mg||29 %|
|Potassium 466.9mg||12 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.9g|
|Protein 7.1g||10 %|
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Calories per serving: 688
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