Toad in the Whole!

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th April 2012

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

  • 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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.