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The Caterer

Roast loin of pork with an oatmeal and apple filling accompanied with pan-fried Kailkenny cakes – by Tony Budde

11 September 2006
Roast loin of pork with an oatmeal and apple filling accompanied with pan-fried Kailkenny cakes – by Tony Budde

Ingredients (serves two)

For the filling 40g breadcrumbs
40g pinhead oatmeal
30g onion, finely diced
30g Scottish Cheddar
½ egg
30g apple flesh
Salt and pepper
300g pork loin, boned

For the Kailkenny cakes 175g cabbage, cooked
175g potatoes, cooked
60ml fresh cream
Egg
Salt and pepper
25g butter

For the jus 20g shallots, finely diced
1tsp butter
100ml red wine
100ml demi-glace
30g unsalted butter
Salt and pepper

To garnish Blanched leek
Apple slice
Dried apple peel

MethodTo prepare the filling, mix together the breadcrumbs, oatmeal, onion, cheese, egg and apple and season.

Open out the pork loin and wrap around the filling. Place on a sheet of tinfoil and make into a cylinder shape and roast for about 20-30 minutes.

To make the Kailkenny cakes, mix the cooked potatoes and cabbage together with the cream, seasoning and a little egg. Shape into patties and pan fry or griddle.

To make the jus, sweat the shallots in a teaspoon of butter until transparent. Deglaze the pan with the red wine and reduce to a glaze.

Add the demi-glace, boil and check the seasoning. Whisk in the unsalted butter.

To serve, slice the pork and arrange around a Kailkenny cake. Pour around the jus and garnish with blanched leek, a slice of apple and dried apple peel.

Tony Budde

Photo © Alan Donaldson

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