- Cutlet of Callum Edge''s ''Old Spot'' Pork with Southport Smoke House Pancetta, Baby Navet, Corguette Puree & Granny Smith Apple Salad

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 30th June 2011

- Cutlet of Callum Edge''s ''Old Spot'' Pork with Southport Smoke House Pancetta, Baby Navet, Corguette Puree & Granny Smith Apple Salad

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the - Cutlet of Callum Edge''s ''Old Spot'' Pork with Southport Smoke House Pancetta, Baby Navet, Corguette Puree & Granny Smith Apple Salad recipe below, as tried and tested by professional chefs - Why not give it a try? Main course cooked by Rikki Vidamour during the 2011 North West Young Chef Competition final. Rikki, from the London Carriage Works, represented Merseyside in the 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

Method

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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