2020 ASPIRING STUDENT CHEF FINALIST: EMILY BALL
Free range Pork Wellington with Dauphinoise Potatoes, seasonal vegetables, a homemade Apple & Sage compote & a Red Wine & Port reduction.
"My family love pork and this enabled me to create a meal for us all to enjoy. I also chose this recipe because it enables me to showcase seasonal produce from my local area."
150g of Puff Pastry
5 Rashers of Streaky Bacon
250g of Pork Tenderloin
300g of Sausage meat
230g of Mushroom
7 cloves of Garlic
1 tbsp. of Thyme
2 tbsp. of Salted butter
4 Granny Smith Apples
1 cup of Devon Apple cider
1 cup of White Wine
2 cups of Chicken stock
Sea Salt & Black pepper
1 tbsp. Cornstarch
1 and a 1/2 of water
1/4 cup of sage
1 tsp of Vegetable oil
1 tbsp. unsalted butter
50ml of Port
400ml of Red Wine
1 tbsp. of Dark Brown Sugar
2 sprig of Thyme
5ml of Tomato puree
500ml of Double Cream
500ml of Whole Milk
8 King Edwards
100g of Gruyere cheese
1. De-stalk and trim the mushrooms and place into the blender.
2. Chop the onion into quarters and mince the garlic then also add to the blender.
3. Pulse until all its finely chopped and combined.
4. Saute mixture in butter until liquid has evaporated.
5. Season to taste.
6. Place into a pot and into fridge to cool.
7. Trim the pork taking of the sinus
8. Cut Pork tenderloin into even pieces and measure the width.
9. Roll out the pastry and cut pastry to the pork width. Place back into the fridge.
10. Then get the pork and the sausage meat and bring into a square.
11. Wrap the bacon tightly around the meat.
12. Get the duxelle and spread along the pastry sheet.
12.Then wrap around the Wellington.
13. Place into the oven at 180° until golden brown.
1.Pour double cream, milk and 3 garlic cloves (whole) into a saucepan.
2. Place on the hob on a low simmer.
3. Slice the potatoes finely then add to the cream.
4. Let them simmer until just cooked.
5. Strain the potatoes from the cream and save it for later.
6. Place the potatoes into an ovenproof dish.
7. Take out the garlic and pour the infused cream over the potatoes.
8. Sprinkle the gruyere cheese on top.
9. Place into the oven for 30 minutes
Apple and Sage compote:
1. Slice the onions finely and add to hot buttery pan.
2. Peel and slice the apple into cubes then also add to the pan.
3. Cook until apples are caramelized.
4. Add white wine, apple cider, chicken stock and simmer until the liquid has evaporated.
5. Also chop and add the fresh sage.
6. Then season to taste.
Port and Red wine reduction:
1. Finely chop the shallots, garlic and thyme and add to the hot buttery pan.
2. Cook until soften.
3. Add brown sugar into the pan.
4. Allow to melt and bubble.
5. Reduce the heat from high to low and add red wine, tomatoes puree and port.
6. Allow the mixture to come to the boil and reduce. Season Vegetables --- will depend on what has been recently produced at my family allotment.