Pork wellington

Ingredients;

For the Wellington;

1 pork fillet (500-600g) trimmed of all fat and sinew

250g Staunton’s black pudding, grated

2 slices of Parma ham

50ml beef jus                                                                        

150g puff pastry

1 egg beaten

For the cabbage;

1 savoy cabbage (outer dark green leaves only)

2 carrots julienne

30g butter

50ml chicken stock

Seasoning to taste

For the golden raisin jus;

1 sprigs of thyme

1 green apple peeled and chopped

1 garlic clove

50ml calvados

100ml white wine

200ml litres chicken stock

500ml beef jus

50g golden raisins

For the champ purée;

500g large potatoes (preferably Maris Piper), washed but not peeled
30g butter
100ml milk
50g scallions, very finely sliced

Salt and freshly ground black pepper

Method;

For the Wellington;

Pre heat the oven to 190c.

Place a large pan over high heat and add a little oil. Add the pork fillet and sear on all sides until evenly golden brown all over.

Place a separate small pan over medium heat and add the jus. When the stock comes to the boil add the grated black pudding and mix well until you have a very thick puree, stirring continuously until a paste is formed this will be used to wrap around the pork fillet.

On the bench lay out a double layer of cling film twice the size of the pork fillet, place the two slices of Parma ham on top of the cling film. Spread a ½ cm thick layer of black pudding onto the ham then place the pork on top and roll it up tightly using the cling film to secure.

Leave to set in the fridge for 2 hours (this will help the pork hold together when it is cooking).

Roll pastry to just under 2mm thick, making sure it is large enough to completely cover the pork.

Place the beaten egg into a bowl and with a pastry brush, lightly cover the pastry with a little of this egg wash, place the pork on top of the pastry and roll to cover, seal both ends and set aside.

Using the remainder of the egg wash, cover the outside of the pastry and cook in the pre heated oven for 25mins or until golden brown and cooked through.

For the cabbage;

Remove ribs and finely shred the cabbage leaves. Heat a large bottom pan with the butter to a high heat. Add cabbage and carrot stirring continuously. Season and cook for 2-3 minutes then add chicken stock. Cook for a further 4-5 minutes or until just tender.

For the golden raisin jus;

Place thyme, garlic, apples and calvados in a pan and flame. Add white wine and reduce by ¾. Add chicken stock and reduce by ½. Add the beef stock and simmer for 45mins or until the sauce is reduced to the perfect consistency and taste. Pass, season to taste and add raisins just prior to serving.

For the champ purée;

Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 15-20 minutes until tender. Drain in a colander, peel while still hot. Food-handling gloves are ideal for this job.
Pass the potato through a Mouli or use a potato ricer, then place in a large bowl and beat in the butter.  Put the milk and scallions into a small pan and bring to the boil, add to the potato mixture and beat well. It should be thicker than heavy custard; if necessary, add a little more boiled milk.
Season with salt and pepper and serve immediately.

To serve;

Spoon the potato puree onto 4 serving plates as shown in the picture.

Place a mound of cooked spinach onto the 4 plates. Slice the wellington into 4 even slices and place on top of the spinach. Place a couple of baby carrots onto the plates and spoon over the raisin sauce.

Serve the cabbage in a serving bowl in the middle of the table along with extra sauce.

Enjoy!!!!!