Vanilla poached pork tenderloin, carrot puree,
spinach, Confit garlic and vanilla foam.
Serves 2
Ingredients
Pork
X1 pork fillet, sinew removed and cut into 2 x 7oz
portions
Poaching Liquor
- 1 pint milk
- 1 pint cream
- 1 vanilla pod split
- 1 tsp ground cinnamon
Carrot puree
- 200 gr pealed and diced carrots
- 25gr butter
- 50ml double cream
- Salt and pepper
Spinach
- 1 bag of large leaf spinach washed thoroughly
- 10gr butter
- Salt and pepper
Confit garlic
- 1 bulb garlic, cloves separated
- 100ml groundnut oil
Garlic Foam
- 3 cloves garlic, peeled and sliced
- 100ml cream
- 100ml milk
Method
Pork
- Season pork fillet and sear in a hot pan
- Put into simmering poaching liquor for 10-12 mins
Puree
- Sweat carrots in butter for 10-15 mins until soft
- Add cream, seasoning and cook for 2 mins
- Blend to a puree
Spinach
- Cook spinach in butter until tender
Confit garlic
- Cook garlic cloves in oil at 80¢ªc for 45mins
until soft.
Foam
- Heat cream and milk with garlic for 20 mins
to infuse
- Blend and push through a fine sieve.
To Finish
- Put spinach on plate and top with sliced
pork
- Put a spoon of puree opposite and drag
down with the back of the spoon
- Peel garlic and dot around the plate
- Froth up foam with hand blender or whisk
and spoon over the pork.
© Stuart Plant head chef Watersreach Restaurant
@ The Golden Tulip,
Trafford Park. 0161 873 8899 |
