- John Gotts Pork fillet
- Carrs plain flour
- Geldards of Levens free range eggs
- South Lakeland organic milk
- Urswick wild garllic
- Pilling potatoes
- South Lakeland organic double cream
- Carron Lodge unsalted butter
- Purple srouting broccoli
- Crepinette
- Cumberland sausage
- Pork stock/Essential Cuisine Red Wine Jus
- Spring onion
- Carrot
Toad in the Whole!
Toad in the Whole!
Fillet of Peter Gott's pork wrapped in Yorkshire pudding and wild garlic with creamed potato, purple sprouting broccoli and a Cumberland sausage gravy. Cooked by Steven Slater during the 2012 Cumbria Young Chef of the Year Competition sponsored by Essential Cuisine.
Ingredients
Method
Prep the pork fillet by removing the excess fat and sinus, then seal the meat in a hot pan with a little oil place to one side to cool.
Mix the eggs, flour and milk in a bowl to make the yorkshire pudding mix, place in a large oven proof dish and place in the oven to cook, this will take about 20 mins in a pre heated oven a GM 7.
Wilt tthe wild garlic in a saute pan and remove from heat once cooked and allow to cool.
Once all the above elements are cooked take the crepinette and stretch a piece out on the work surface, cut a square out of the pudding (big enough to cover the pork fillet) then line this with the wild garlic and finally place the pork fillet on the top. Wrap the fillet entirely in the pudding then wrap around with the crepinette, place to one side till later.
Peel the pilling potatoes and place in a deep pan covering with 1lt of water add 25g of salt and cook until tender, remove from the water and place through a ricer, add the butter and cream and beat with a wooden spoon until smooth, place to one side.
Place a pan of salted water on to boil and prepare the broccoli, spring onions and carrots, blanch the vegetables until al'dente remove and place in iced water to arrest the cooking process.
To cook the pork place in a hot frying pan with a little oil and colour on all sides, place in a hot oven GM 9 for 8-10 mins and remove and rest.
For the Cumberland sausage sauce, cut the sausage into small pieces and cook in a small sauce pan, cover with pork stock/ Essential Cuisine red wine jus and cook until the flavour has transferred, pass and place to one side.
For the service, reheat all the elements of the dish and place the creamed potato on the plate, carve the pork fillet into 0.5 cm slices and place on the plate arrange vegetables on the plate and add the Cumberland sausage sauce, serve immediately whilst hot.
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