Richy Virahsawmy dropped by Today with Maura and Dáithí to make his delicious roast fillet of free-range saddleback pork fillet, spicy colcannon bake, calvados & apple cream sauce.
Ingredients
Richy dropped by Today with Maura and Dáithí to make his delicious roast fillet of free-range saddleback pork fillet, spicy colcannon bake, calvados & apple cream sauce
Pork Fillet
- 200g Free range Pork Fillet
- Sea Salt
- Pepper
- 20ml Olive Oil
Spicy Colcannon Bake
- 300g Rooster potatoes
- 350g peeled and grated butternut squash
- 250g curly Kale
- 1tbsp olive oil
- 1 onion, sliced
- 1 red chilli, finely slices
- 75g Cheddar cheese
- 1 clove garlic, crushed
- 100ml cream
- 1 sprig thyme
- 1 pinch garam marsala
- Sea Salt
- Pepper
Calvados & Apple cream sauce
- 100ml Calvados
- 400ml Apple Cider
- Small onion, Sliced
- 1 Green apple
- 100ml cream
- 2 tbsp butter
- 1 bay leaf
Method
Pork Fillet
- Season the fillet with salt & pepper
- Heat the oil olive oil in the pan
- Sear the fillet until brown on all sides
- Place pan in the oven to roast at 180C for 10-12 minutes
- Take out of the oven and allow to rest for 5 minutes
Spicy Colcannon Bake
- Preheat the oven to 180c
- Place the potatoes in a large saucepan & cover with water. Bring to the boil and simmer for 8-10 minutes or until tender. Drain, roughly mash & season well.
- Blanch the Kale in boiling water
- Grate the Butternut squash
- Heat the oil in the frying pan, sauté the onion for 4-5 minutes. Stir in the chilli and cook for a minute. Stir in the Kale and butternut squash. Mix in the mash, sprinkle with 25g cheese & add the cream.
- Transfer to an oven proof dish, sprinkle with the remaining cheese & bake for 20 minutes until golden.
Calvados & Apple cream sauce
- Put the calvados, cider, bay leaf & onion in a saucepan
- Parisenne the apple using a melon baller
- Bring to a rapid boil & simmer until the volume is reduced by half
- Strain out the onion & bay leaf
- Return the reduced liquid to the pan
- Add the apple & cook for 4-5 minutes
- Bring to a boil & whisk in the cream & butter just prior to serving
