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PORK LOIN WRAPPED IN LEEKS, PRESSED SHOULDER AND COLCANNON MASH

kindly supplied by Liam McKenna Circus Bar and Grill - Edinburgh

Ingredients

SERVES 2-4

12oz. pork loin
4 leek leaves
1 Pork shoulder
70 ml veal stock
6 Maris Pipers
3 Knobs butter
3 Cabbage leaves
3 Panchetta slices (Julliened and cooked)
50 ml Milk
4 Carrots
4 Celery
1 Shallot
Winter girolles
Sprig of thyme
Salt and pepper

METHOD
Pork Loin

Lay out a sheet of cling film on the table. Lay out the leeks to form a rectangle. Seal off and season pork in a hot pan. Place the pork on the leeks and roll into a tight sausage shape. Poach in simmering water for about 12-16 depending on thickness.

Pork shoulder

Place shoulder in a metal tray. Cover with either chicken/ veal/lamb stock and braise in the oven at 110 r C over night. Whilst hot, flake the meat off the fat. Put all the meat into a bowl and add some hot veal stock. Season well and press into a ring mould.

Colcannon

Quarter potatoes and add to boiling water. Once cooked strain and add back to pan to dry out slightly. Heat up the milk and butter and pour onto potatoes, mix well. Pass potatoes through fine strainer. Add blanched cabbage and panchetta. Season well. Reheat in pan when ready.

Vegetables

Finely dice carrots, celery and shallots. Heat up a frying pan with a little oil. Add all the vegetables and mushrooms and cook down. Add the leaves of the thyme and season well.

Putting together

Place the pressed shoulder in the centre of the plate. Place the loin directly on top. Make 5 quinelles of the colcannon round the plate, spoon in the vegetables in between. Sauce. Finished.

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