Matt Davies’s Straffordhire County Cook Off recipe ...
Wrap each pork fillet in the prosciutto ham, using cling film, rolling tight to form a cylindrical shape, chill in the fridge for one hour, or if possible over night to set the pork before cooking.
Poach the wrapped pork fillets in poaching water, at approximately 95°C and poach for approximately 14 minutes. Take out of the water and rest for 8 minutes, remove the cling film and keep the pork warm.
Peel wash and rewash the potatoes, cut into equal size pieces, place into salted boiling water and cook until tender, approx 18 - 20 minutes.
Drain the potatoes through a colander, put back into the pan and cook over heat, this will dry out the potato, be careful that they don’t catch and burn.
Place them through a fine potato ricer.
Add the cream and butter, season to taste, and whisk quickly to form soft fluffy potatoes, cover and keep warm.
Peel and wash the carrots and cook in simmering salted water until just tender, drain, add a little butter keep warm.
Pre-heat the oven to 180°C/350°F/Gas 4.
Peel the baby onions, place onto a small roasting tray, add a little olive oil and sea salt, cook in oven until just cooked, keep warm.
Heat the olive oil in a pan add the shallots and cook until they are soft but not coloured.
Pour in the lager and reduce until nearly all evaporated, then add both stocks and reduce by two thirds.
Add the cream and reduce again until it coats the back of a spoon, season to taste and keep warm.
Wash and grate 2 of the courgettes and cook in a little butter, for 3 minutes.
Add the cream, and reduce until thickened.
Grate the cheese and stir into the courgette mixture until melted.
Cut the rest of the courgettes into little barrel shapes. Fry in a little butter until just tender then season.
Using a very sharp knife, slice the pork fillets into equal slices.
Place a little of the creamed courgette mix on the left hand side of the plate, the other side of the plate carefully arrange the potato.
Being as artistic as you like, sit equal slices of the pork fillet over the courgette mix, finish with the roast shallots and carrots.
Pour over a little of the sauce, garnish with the chervil pieces.
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