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Gavin Murphy--Member of the Northern Ireland Culinary Team and Chef at Scoffs Restaurant,
Enniskillen, Co. Fermanagh.
Gavin has competed at Catering Competitions in Ireland and the U.K. for the past eight years.
His favourite Food Stuffs include Stews, Seafood and Hot Dessert Puddings.
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Roast Fillet of Pork with savoury Stuffing
Pickled Red Cabbage, Sage and Spring onion Potato Cake, Roasted Shallots, Port and Calvados Jus
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Ingredients:
11oz (300g) pork fillet
6oz (168g) white breadcrumbs
1/2oz (14g) fresh tarragon
1oz (25g) sausage meat
1oz (25g) melted butter
8oz (224g) washed & peeled potatoes
4 leaves fresh sage
2 fl oz Cream
2 spring onions
2oz flour
1/4 head red cabbage
1oz (28g) brown sugar
1/2 cooking apple, peeled and diced
1 fl oz raspberry vinegar
6 medium sized shallots, peeled
1/4 pint beef or veal stock
3 fl oz port
1 gill calvados
Salt & pepper
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Method:
The Stuffing: Place crumbs, sausage meat and tarragon in to a food processor and pulse until well mixed. Add the butter, pulse again and season. Place stuffing mix on oiled cling film and roll into a tube shape. Set aside.
To prepare the pork: Using a steel, push through the pork fillet from head to tail to create a tunnel. Pull the cling film with the stuffing through the pork fillet, pull the cling film away, leaving the stuffing in the tunnel. Season the pork with salt and pepper. Place the pork fillet on buttered tin foil , roll to form a sausage shape and seal both ends by twisting the tin foil.
Place this parcel into a hot frying pan with no oil and turn over a few times. Put in a preheated oven at 400 C for 15--20 minutes
until cooked. Leave to rest.
For the Potato Cake: Cut the potato into quarters, place in boiling salted water and boil for 10--12 minutes until cooked. Drain and pass through a sieve in to a bowl.
Shred the spring onions and sage and add to the potatoes. Add the cream, mix well and season to taste. Place the mix on to a floured table and roll out to a 1/2 ins thickness. Cut with a 2--2 1/2 ins circular cutter. Brush with a little oil, place under the grill until golden brown, turn and brown the other side. Keep warm.
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Red Cabbage: Shread the cabbage and put in to a pan with little water, add the apple, sugar and raspberry vinegar. Cook slowly for 10--15
minutes until tender, adding a little more water if necessary, Season to taste and keep warm.
Shallots: Place the shallots on a flat with a little oil or butter. Brush the shallots with oil and put in a preheated oven at 400 C for 5--7
Minutes until tender. Keep warm.
For the Jus: Put the beef or veal stock, port and brandy in a pot and reduce by half. Season to taste and keep warm.
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To assemble: Divide the cabbage between two plates, placing it in the centre.
Place a potato cake on top of the cabbage.
Remove the pork fillet from the tin foil, cut in to four slice (two per person).
Place the slices of pork fillet on top of the potato cakes.
Place three shallots on each plate and flood the plates with jus.
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