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Mondays, Tuesdays & Wednesdays | TV2

Ep 31 Kat and Andre: Pork fillet with Orange & Fennel Slaw and Potato Rösti


Prep: 40 mins

Cook: 50 mins

Serves: 4

 

Ingredients

  • 800g pork fillet
  • 1 tbs olive oil
  • ½ bunch coriander stalks, finely chopped
  • 1 tbs white wine
  • 250ml (1 cup) chicken stock
  • 25g butter, chopped

 

Dressing

  • 125ml (½ cup) orange juice
  • 1½ tbs light soy sauce
  • 60ml (¼ cup) light olive oil
  • 2cm-piece ginger, finely grated 
  • 2 tsps finely grated orange zest

 

Potato Rosti

  • 800g medium potatoes, unpeeled
  • 25g butter, melted
  • Vegetable oil, to deep-fry

 

Pear Puree

  • 25g butter
  • 2 ripe pears, peeled, chopped
  • ¼ tsp ground cinnamon
  • 500ml (2 cups) dry apple cider

 

Slaw

  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded white cabbage
  • 1 large carrot, cut into julienne
  • 2 spring onions, thinly sliced
  • ¼ cup dill sprigs

 

Method

  1. To make dressing, whisk all ingredients in a bowl until combined.
  2. To make rosti, place potatoes in a saucepan of cold water. Bring to the boil and boil gently for 5 minutes. Drain, then cool and peel.
  3. Coarsely grate potato into a bowl. Stir in butter and season with salt and pepper. Divide mixture into eight portions. Squeeze out excess moisture and shape each portion into a pattie. Place on a tray in a single layer. Refrigerate until required.
  4. To make pear puree, melt butter in a saucepan over medium heat. Add pears and cook, stirring, for 3-4 minutes or until lightly golden. Stir in cinnamon, then stir in cider. Simmer for 6-8 minutes or until pears are very soft. Transfter pears to a food processor, reserving cider. Process pears until a puree forms.
  5. To make slaw, place all ingredients in a bowl. Pour over dressing and toss to combine.
  6. Preheat oven to 180C.
  7. Place pork in a bowl. Add oil, coriander and wine. Season with salt and pepper, then toss to coat.
  8. Preheat a frying pan over medium-high heat. Add pork and cook for about 2 minutes on each side or until browned. Transfer to an oven tray.
  9. Roast for about 12-15 minutes or until just cooked. Remove from oven and transfer to a warm plate to rest for 5 minutes. Thickly slice.
  10. Add reserved cider mixture to same pan that pork was cooked in. Simmer for 10 minutes or until reduced by half. Stir in stock and simmer for 5 minutes or until slightly thickened. Stir in any juices from rested pork, then whisk in butter, one cube at a time, until sauce is glossy. Strain mixture through a fine sieve, discarding solids.
  11. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop rosti into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  12. Spoon pear puree into the centre of each serving plate. Top with slaw, pork and rosti. Spoon over sauce to serve.

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