Cressy farm pork with buttered red cabbage and fennel, with a side of gnocchi
With Chris Fortune
Serves: 6 people
Time: 30 mins
500 g Desiree potatoes
50 g butter
150 g flour
2 whole free-range eggs, whisked
100 g watercress leaves
Peel and chop potatoes and boil in salted water until soft.
Drain, then add butter, mash or place through a ricer or mouli for a lump-free mixture and leave to cool. Add flour and whisked eggs and mix to form a dough.
On a clean bench, knead until smooth and soft. Roll dough into small, skinny cigar shapes, then cut into 1.5cm-thick slices.
Dust gnocchi with flour as you work so it doesnt stick to bench. Poach gently in boiling salted water for 2 minutes, or until they rise to the surface. then remove with a slotted spoon to serving plates
Buttered Red Cabbage
Time: 25 mins
500 g Red cabbage
2 tablespoons butter
1/4 cup water
1/4 cup red wine vinegar
1/2 teaspoon salt
1 tablespoon caraway seeds, optional
Quarter the cabbage and cut out the core, then slice thinlyk. Melt butter in a large skillet over medium-low heat. Add cabbage, water and vinegar.
Cover and cook for about 15 to 20 minutes, stirring occasionally. Add the apple slices, salt, and caraway seeds if used.
Stir well; heat uncovered about 2 more minutes.
Cressy Farm Pork with Fennel
Time: 15 mins
1 rack of pork approximately 1kg
1 tbsp salt
3 plump bulbs of fennel
30g unsalted butter
1 Meyer lemon and White Wine
Using a very sharp knife slice evenly down the pork skin in about 5mm intervals, being careful not to cut into the meat.
Sear in a hot pan with fennel, lemon and wine and bake in the oven until juices run clear.
Rest for 10 mins and then slice and serve
(TX: 11 July 2011)