Golden fried apple and onion rissoles are served with peppercorn pork fillets, coriander carrots and sweet Madeira sauce.


  • 2 pork fillets 280g (10oz) each

  • Cracked peppercorns (black and white)

  • 1 red chilli, finely chopped

  • 1tbsp chopped parsley

  • 1 egg, beaten

  • ½ apple, grated

  • ½ onion, grated

  • 50g (2oz) flour

  • 100g (4oz) white breadcrumbs

  • 1 egg, beaten

  • 50g (2oz) butter

  • 2 tbsp olive oil

  • For the Madeira Sauce

  • 15g (½ oz) butter

  • 2 shallots, finely chopped

  • 75ml (2fl oz) dry Madeira

  • 150ml (6fl oz) dry white wine

  • 125ml (5fl oz) beef stock

  • Corn flour to thicken

  • 1tbsp chopped parsley

  • For the Coriander Carrots

  • 1lb (500g) Chantenay carrots, trimmed

  • 60g (2oz) butter

  • 2 tbsp chopped coriander

  • Salt & pepper

  • 2 tbsp double cream


  • 1.

    Preheat the oven to 210C/410F/Gas Mark 6.

  • 2.

    Trim the fillet and take off the tail end.

  • 3.

    Mix the peppercorns with the chilli and parsley.

  • 4.

    Dip the main fillets in the seasoned flour, shaking off the excess.

  • 5.

    Brush the fillet with the beaten egg.

  • 6.

    Roll the fillet gently in the peppercorn mix.

  • 7.

    Put in fridge to set.

  • 8.

    Meanwhile mince the pork trimmings and tail.

  • 9.

    Grate the apple and the onion and squeeze out excess moisture.

  • 10.

    Add to the minced pork and season.

  • 11.

    Form into loose balls.

  • 12.

    Sprinkle with flour and shake off excess, dip in egg and then breadcrumbs.

  • 13.

    Heat a frying pan until hot, add the oil and butter and seal the fillet on each side, then place in the oven for 10-12 minutes.

  • 14.

    Heat another frying pan until hot, add the oil and shallow fry the rissoles turning until golden brown on each side and cooked through.

  • 15.

    Remove from the frying pan and drain on kitchen paper.

  • 16.

    For the Madeira Sauce -

  • 17.

    Heat a frying pan until hot and then add the butter and shallots and cook until lightly golden.

  • 18.

    Add the Madeira and white wine.

  • 19.

    Add the stock and bring to a simmer.

  • 20.

    Cook for 5 minutes.

  • 21.

    Season with salt and black pepper.

  • 22.

    Whisk a little water into the corn flour and stir into the sauce, simmer until just thickened.

  • 23.

    For the Coriander Carrots –

  • 24.

    Heat a saucepan until hot then add the butter.

  • 25.

    When the butter is melted, add the carrots and stew slowly for about 30 minutes until soft, do not colour, add a little water if needed.

  • 26.

    When tender, add the cream and boil until thickened.

  • 27.

    Season with salt and pepper, then add the coriander.

  • 28.

    To Serve -

  • 29.

    Place the carrots in the middle of the plate.

  • 30.

    Slice the fillets on an angle.

  • 31.

    Lay the slices round the edge of the carrot.

  • 32.

    Place the rissole in the middle.

  • 33.

    Pour the Madeira sauce around the edge.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 787kj
  • Fat Total 48g
  • Saturated Fat 23g
  • Protein 25g
  • Carbohydrate 53g
  • Sugar 12g
  • Sodium 992mg

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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