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

Method

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