Denhay wrapped Pork Fillet, Crispy Sage, Leek & Pea Risotto.
Serves 2 people Prep 10 minutes Cook 20 minutes
Ingredients
- 1 pkt Denhay Streaky Bacon (smoked or unsmoked)
- Pork Fillet (100-125g per person)
- Sage (picked leaves)
- 2 Shallots (finely chopped)
- 4 garlic cloves
- 400ml Vegetable stock
- 100g Risotto rice
- 75g Grated Parmesan
- Butter
- Olive oil
- 75ml White wine
- Pea shoots
Method
Dry the pork with paper. Remove any sinew or fat.
Use the back of a knife to stretch the bacon. Lay the large sage leaves down the middle. Season. Put cocktail sticks to hold the bacon.
Fold the thin end of the fillet underneath so it is an even size along its length. Then lay onto the bacon and roll up into a neat roll. On a sheet of greaseproof paper use a heart shaped cutter and fill with a layer of grated parmesan cheese. Bake in the oven until golden, and allow to cool.
In a heavy based frying pan on a medium heat add a splash of olive oil and then fry the pork fillet. Add 20g of butter to the pan and keep turning until nicely coloured all over. Cook in the oven for approximately 12mins or until the middle of the pork is 65o/c or above.
Rest for 10mins.
Fry the finely diced shallot in 20ml of olive oil and 20g of butter on a medium heat in a heavy based pan. Add the chopped garlic and fry for another minute.
Add the risotto rice and fry for 2mins until lightly toasted but not coloured. Add wine and reduce. Add stock one ladle at a time. Add finely sliced leeks and peas and cook for another 2mins.
Take off the heat, leave for 2mins. Add 50g of grated parmesan and 30g of butter and mix until melted and the risotto is nice and creamy.
In a small pan add 25g of butter and fry the sage leaves until crisp and golden.
Place the risotto in a bowl, slice and place pork on top. Spoon over some crispy sage with the butter. Garnish with parmesan crisp and pea shoots.