Maple-glazed pork fillet with chestnut sauce, red cabbage and apple coleslaw and fondant potato

A delicious dish from MasterChef Ireland

Ingredients


  • 500 g pork fillet
  • 4 tblsp maple syrup
  • 100 g chestnuts
  • 50 g rashers of bacon
  • 1 tsp olive oil
  • 2 shallots
  • 100 ml chicken stock
  • couple drops tabasco sauce
  • 0.25 red cabbage
  • 2 spring onions
  • 1 large gala apple
  • 1 large carrot
  • 50 g raisins
  • 50 g pecan nuts
  • 2 egg yolks
  • cayenne pepper
  • 1tbsp dijon mustard
  • extra virgin olive oil
  • 1 tsp white wine vinegar
  • 2 large baking potatoes
  • 200 g unsalted butter
  • thyme
  • 2 cloves garlic

Method

  1. Heat oven to 180°C. Brown Pork Fillet using olive oil in frying pan, then pour on 2 tbsps Maple Syrup and transfer to oven for 35 minutes basting regularly with the maple syrup/oil mix. When cooked, cover loosely with tin foil and leave to rest for 10 minutes.
  2. Cut potatoes into half and cut out ring. Set these in butter in a small saucepan, cover with chicken stock, add garlic & thyme and bring to the boil, then transfer to the oven and cook for 35 minutes until cooked, again basting regularly.
  3. Mix egg yolks in mixing bowl, adding salt, pepper, 1 tsp white wine vinegar & Dijon mustard. Drizzle in the extra virgin olive oil, whilst constantly blending until all of the oil is mixed in. (5 minutes)
  4. Chop red cabbage into thin slices, finely slice spring onions, grate carrots and julienne apples. Finely chop pecan nuts and mix all coleslaw ingredients adding the raisins and then the mustard mayonnaise. Cover with clingfilm and pop in the fridge until ready to serve. (5 minutes)
  5. Dry fry chestnuts until they start to blacken, allow to cool, then blitz in food processor. Chop bacon rashers into small pieces and fry up. Chop shallots then add chestnuts to pot with shallots & bacon. Add the stock and a couple of drops of Tabasco sauce. Bring to the boil and then simmer for 10 minutes. Use hand blender to smooth sauce into creamy consistency.
  6. To plate: Slice pork fillet and place on centre of plate, put chestnut sauce in the middle with coleslaw and potatoes on the side.


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