Hairy Bikers Worcestershire County Cook Off Recipe ...


  • Ingredients for pork

  • 800g pork fillet

  • 1 horseshoe of black pudding, skin removed

  • 250g thin streaky bacon or pancetta, stretched thin over the back of a knife

  • 4 sage leaves, cut into strips

  • Ingredients for pear and perry sauce

  • 25g butter

  • 1tbsp muscavado sugar

  • 3 pears, peeled, cored and quartered

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 150g button mushrooms, finely sliced

  • 1 bouquet garni – celery, parsley, bay leaf and thyme

  • 250ml Worcestershire perry

  • 2 tsp Dijon mustard

  • 200ml double cream

  • 2 tbsp flat leaf parsley, roughly chopped

  • Ingredients for fondant sweet potatoes

  • 4 good sweet potatoes, peeled

  • 1 clove garlic, just a bit smashed

  • 1 sprig of thyme

  • 150g butter

  • 75ml chicken stock

  • Ingredients for asparagus

  • 1kg asparagus

  • 1 tbsp double cream

  • 1 tsp lemon juice

  • 1/2 lemon, zested

  • 50g butter


  • Method for pork:

  • 1.

    Preheat the oven to 180°C/350°F/Gas 4.

  • 2.

    First cut a slash down the pork loin and form a pocket down its length.

  • 3.

    Form a sausage shape with the black pudding and stuff the pork loin.

  • 4.

    Place a sheet of cling film onto a board - lay out the stretched bacon, or pancetta, and form a rectangular sheet of meat.

  • 5.

    Lay the stuffed loin onto the bacon, across the end of the rashers.

  • 6.

    Lay the sage leaf strips on to the top of the pork.

  • 7.

    Season on the top with the sea salt flakes and ground black pepper.

  • 8.

    Roll up using the cling film to help you make a tidy roll.

  • 9.

    Carefully roll out of the cling film onto an oiled baking sheet with the loose ends of the bacon tucked underneath the roll.

  • 10.

    Place the oil in a frying pan and heat, place the roll join side down to seals the join, fry until the bacon jacket starts to colour.

  • 11.

    Place into the oven for about 20 minutes.

  • 12.

    Remove from the oven and leave to rest for at least 10 minutes.

  • 13.

    Save any meat juices for the sauce.

  • Method for sauce:

  • 1.

    Melt the butter in a hot frying pan, add the sugar and cook for a few minutes until a caramel forms.

  • 2.

    Add the pears and cook for about 10 minutes, turning occasionally to coat.

  • 3.

    Remove from the heat and set aside when tender.

  • 4.

    Heat a separate frying pan until hot and sweat the onions in the olive oil for 3-4 minutes until translucent.

  • 5.

    Add the mushrooms and continue to cook for 1-2 minutes.

  • 6.

    Add the bouquet garni, perry, mustard and salt and pepper.

  • 7.

    Simmer for 10 minutes until the perry has reduced.

  • 8.

    Add the cream, flat leaf parsley, meat juices from the pork and the caramelised pears and warm through but do not boil.

  • Method for fondant potatoes:

  • 1.

    Cut the potato into 2cm rounds then using a cutter, cut out perfect discs.

  • 2.

    Cut off the sharp edges to create barrel shapes.

  • 3.

    Melt the butter in a hot pan and add the garlic and thyme.

  • 4.

    Add the sweet potato rounds and cook until just coloured on the bottom.

  • 5.

    When the potatoes are starting to colour, turn them over.

  • 6.

    Add the stock very carefully as it will splutter and explode everywhere!

  • 7.

    Season well then simmer for 10-15 minutes.

  • Method for asparagus:

  • 1.

    If the asparagus is early season or a bit woody, it is best to peel it.

  • 2.

    Cut the tips off about 2cm down the stem and set aside.

  • 3.

    Cut the stalks into 1cm long pieces.

  • 4.

    Bring a pan of salted water to the boil, add the asparagus stalks and cook for 3-4 minutes until tender – keep a close eye on them so they don’t go soggy.

  • 5.

    Place into a blender, add the cream and process to a fine puree.

  • 6.

    Add the lemon juice and zest and blitz till combined.

  • 7.

    Adjust the seasoning and place into a saucepan for reheating later.

  • 8.

    Bring another pan of salted water to the boil, add the reserved asparagus tips and blanch for 3 minutes until just cooked.

  • 9.

    Drain and plunge into iced cold water immediately to stop the cooking process - this will ensure the colour is kept perfect and the tips will not be overcooked.

  • 10.

    When needed, refresh the tips in a little hot water and butter in a frying pan.

  • To serve:

  • 1.

    Slice the pork thickly and lay 3 slices on each plate, with a sweet potato fondant between each piece.

  • 2.

    Place a quenelle of asparagus puree to one side then lay the asparagus tips in a fan around it.

  • 3.

    Spoon the pears and sauce around.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1622kj
  • Fat Total 120g
  • Saturated Fat 59g
  • Protein 59g
  • Carbohydrate 83g
  • Sugar 38g
  • Sodium 1389mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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