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Wednesday, 22 October 2014

Pork Fillet, Black Pudding and Apple Beignet

Pork has long been associated with apple so this dish of roasted pork fillet with black pudding, apple beignet and a cider cream sauce just marries those combinations in an elegant looking and tasting dish.
When we moved to Spain and opened our first restaurant I used to cook a dish very similar to this.  I used pork fillet, battened flat, with black pudding and a slice of caramelised apple served with a cider cream sauce.  This latest version of the dish I think is the grown-up version.
I now pan roast a piece of pork fillet, one fillet will normally give two portions.  By pan roasting I start cooking the pork in a pan on the stove top to add some colour to the meat before putting the whole lot in the oven.  I take a nice slice of Spanish black pudding (morcilla) and pan fry it.  Then to complete the dish, before the sauce is added, a home made apple beignet.
Beignet - basically French for doughnut.  I hope you understand why I use beignet rather than doughnut! However, the French, or native New Orleans French, would argue that a beignet be made with yeast.  These apple beignets are from a recipe by James Martin for crab beignets that I have adapted and are essentially choux pastry, with grated apple stirred in, deep fried.
For the sauce.  If you want to be fancy, when the pork comes out of the oven put it to one side to rest and de-glaze the pan with a good glug of dry cider allow it to reduce, add the juices from the rested pork and a good measure of double cream.  Season with salt & pepper and allow the sauce to thicken slightly.
Alternatively, while the pork is cooking, in a seperate pan put some cider and a knob of butter, bring to the boil and allow to reduce slightly, add some pre-made shop bought veal stock or demi glace and some cream.
To serve, slice the pork fillet and arrange with the black pudding and apple beignet and coat with sauce.  I like to serve either some dauphinoise potatoes or some sliced roasted potatoes and a little veg such as broccoli.