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MasterChef New Zealand


Offaly' Good Pork

MasterChef New Zealand

'Offaly' Good Pork
Recipe by Al Markham

Wine Match: Wither Hills Pinot Noir

Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Makes 2 Portions

2 pork kidneys
2 cups Anchor milk
1 tbsp Mainland butter
1 black pudding, skin removed, cut into 1cm slices

1 leek leaf, blanched
1/2 bay leaf
Small bunch of parsley stalks
Small bunch of thyme
Lupi Olive oil for frying
1 large shallot, finely chopped
2 cups Madeira wine
1 cup Campbells Real Beef stock
1 cup Campbells Real Chicken stock
3 tbsp quince jelly
Juice of 1 lemon

50g prosciutto
Salt and freshly ground black pepper
1 tbsp fresh thyme, leaves picked
1 pork fillet, trimmed of sinew, tip of tail removed

Apple Puree
2 Granny Smith apples, peeled, cored and chopped
1 cup apple cider, plus extra if required

2 x 1 1/2cm slices of traditional bread, crusts trimmed, cut into large rectangles
2 tbsp Lupi Olive oil

1 tbsp Mainland butter
300g spinach, leaves picked, washed

1. To prepare the kidneys, slice in half through the middle and use scissors to remove the sinew and veins. Soak the kidneys in Anchor milk for several hours, overnight if possible.

2. Preheat the oven to 200C.

3. To make the sauce, prepare a bouquet garni by wrapping the leek leaf around the bay leaf, parsley stalks and thyme and tying with string. Heat a medium sized frying pan over medium heat and add a little Lupi Olive oil.  Place the shallots in the pan and sweat without colour until soft. Add 11/2 cups of Madeira to the pan and reduce by one third. Add 1/2 cup of Campbells Beef stock and 1/2 cup Campbells Chicken stock, then add the bouquet garni to the pan. Simmer for a few minutes, then add the quince jelly, a few teaspoons at a time. Taste to check flavour. If the sauce is too sweet, add more stock. If not sweet enough, add more quince jelly. Add lemon juice and taste again. Set aside and keep warm.

4. To prepare the pork, lay prosciutto slices on non-stick paper, slightly overlapping. Season with a little salt and pepper and a pinch of thyme leaves. Lay the pork fillet on the prosciutto and roll up so that the pork is completely encased. Lay the parcel on a sheet of tin foil and roll up. Place on a baking tray and cook for 15-20 minutes, according to thickness of the fillet. Remove from the oven and allow to rest for 10 minutes.

5. For the apple puree, place the apples and 1 cup of cider in a microwave proof dish, cover with cling film and cook on high for approximately 4 minutes, or until very soft. Puree with a stick blender and add a little more cider if the puree is too stiff. Place the puree in a squeezy bottle and keep warm.

6. To cook the croutons, heat the Lupi Olive oil in a frying pan over medium heat. Add the bread and fry until golden on both sides. Remove from the pan and drain on paper towels.

7. Unwrap the pork parcel and drain the juices into the sauce. Heat a tablespoon of Lupi Olive oil in a frying pan over medium high heat. Place the prosciutto wrapped pork in the frying pan and brown on all sides. Remove from the pan, reserving the pan and juices, cover the pork with foil and allow to rest again before carving.

8. To cook the kidneys, add the Mainland butter to the frying pan and place over medium high heat. Place the kidneys in the pan and fry for 1 1/2 minutes on each side. Set aside to rest for a few minutes, then slice into 1cm pieces. Place the black pudding slices in the same frying pan and colour on each side. Set aside.

9. To prepare the spinach, heat the Mainland butter in a frying pan over medium heat and wilt the spinach for about 30 seconds. Season to taste with salt and pepper. Squeeze out excess moisture and set aside.

10. To serve, place the wilted spinach to one side of a serving plate. Use the squeezy bottle to make a smear of apple puree across the centre of the plate. Carve the pork fillet into 4-6 pieces and place 2-3 pieces on each mound of spinach. On the other side of the plate, place the crouton and top with alternating slices of black pudding and kidney slices. Serve the sauce in a pouring jug on the side.