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

  1. Season the fillet with salt & pepper
  2. Heat the oil olive oil in the pan
  3. Sear the fillet until brown on all sides
  4. Place pan in the oven to roast at 180C for 10-12 minutes
  5. Take out of the oven and allow to rest for 5 minutes

Spicy Colcannon Bake

  1. Preheat the oven to 180c
  2. 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.
  3. Blanch the Kale in boiling water
  4. Grate the Butternut squash
  5. 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.
  6. Transfer to an oven proof dish, sprinkle with the remaining cheese & bake for 20 minutes until golden.

Calvados & Apple cream sauce

  1. Put the calvados, cider, bay leaf & onion in a saucepan
  2. Parisenne the apple using a melon baller
  3. Bring to a rapid boil & simmer until the volume is reduced by half
  4. Strain out the onion & bay leaf
  5. Return the reduced liquid to the pan
  6. Add the apple & cook for 4-5 minutes
  7. Bring to a boil & whisk in the cream & butter just prior to serving