Pork Schnitzel, Potato Puffs, cauliflower puree, chorizo, with a mushroom bourbon & cream sauce

Sonya Hylton's key ingredient challenge from Heat 4 of MasterChef 2014


  • 200 g fillet pork
  • 2 medium potatoes
  • 150 g cauliflower
  • 150 ml double cream
  • 4 oz butter
  • 1 egg white
  • 1 egg
  • 1 shallot
  • 1 clove of garlic
  • 0.50 red chilli (optional)
  • 30 ml bourbon
  • 100 g chorizo
  • 5 oz chanterelle mushrooms
  • 5 oz chesnut mushrooms
  • 50 g flour
  • 50 g breadcrumbs
  • 2 tblsp tarragon chopped
  • 25 g cornflour
  • salt & pepper
  • oil to deep fry


  1. Chorizo:
  2. Cut chorizo into 1/2” cubes.
  3. Fry in a hot pan, until crispy.
  4. Remove from pan and place on kitchen paper.
  5. Pork Schnitzel:
  6. Cut pork into medallions.
  7. Place pork between cling film and pound with a meat tenderiser.
  8. Chop tarragon.
  9. Place flour in a bowl and season with tarragon, salt & pepper.
  10. Coat pork with seasoned flour and shake off excess flour.
  11. Beat the egg in a bowl.
  12. Dip pork into egg.
  13. Then coat with breadcrumbs.
  14. Melt 2oz of butter in a pan.
  15. Fry the schnitzel for 1-2 mins on each side over a medium heat.
  16. Remove from pan and place on kitchen towel.
  17. Potato Puffs:
  18. Peel potatoes.
  19. Slice finely with a mandolin.
  20. Place 8 potato slices on a tray, separately.
  21. Brush 4 potato slices with the egg white and coat 4 potato slices with the cornflour.
  22. Place the potatoes together, egg white side and cornflour side together.
  23. This will make 4 potato puffs.
  24. Deep fry in oil until puffed and golden in colour.
  25. Cauliflower puree:
  26. Cut cauliflower into florets.
  27. Place in a pot.
  28. Cover the cauliflower with ½ milk and ½ water.
  29. Bring to the boil and simmer for 10 mins, until cauliflower is soft.
  30. Strain in a colander. Retain 3tbsp of cauliflower water.
  31. Place cauliflower in a micro blender add cauliflower water and 3tbsp double cream.
  32. Blend until a smooth puree.
  33. Season with salt & pepper.
  34. Mushroom, bourbon & cream sauce:
  35. Peel and chop mushrooms.
  36. Chop garlic, shallot & chilli finely.
  37. Melt 2oz of butter in a pan, sauté shallot, garlic and chilli for 2-3 mins until soft.
  38. Add mushrooms and cook for 2-3 mins over a medium heat.
  39. Add 30mls of bourbon and de-glaze the pan, cook for 1 min.
  40. Add 200mls of double cream and reduce sauce by half.
  41. Remove from the heat.

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