Cooked by Rikki Vidamour during the 2011 North West Young Chef Final.
Ingredients
- 1 loin of pork (only use 4 cutlets)
- 150g pancetta
- 1 large corguette
- 1 shallot
- 1 clove garlic
- 150g granny smith
- 6 baby navets
Instructions
- Prepare the loin by chining the bones so they are clean of sinue and debris for presentation.
- Seal then roast for approx 40 mins, cut neat cubes of pancetta ready to be pan fried, make the corguette puree by removing the inner seeds which contain water, dice up and sweat off in a pan with fine diced shallot & garlic, blend to consistency.
- Apple puree is the apple cooked in a stock syrup and blended. Prepare baby navets, leaving some of the green for presentation
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