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LIVE 24-SEVEN


NETTLE & SAGE STUFFING, CRUSHED POTATOES, APPLE & MUSTARD CREAM SAUCE


LOIN OF PORK, 66


Ross Williams, Head Chef at the Kilpeck Inn, shares his recipe for a stunning and delicious pork dish using an unusual ingredient that’s free and can be readily


found in your garden – stinging nettles! Yes, you heard right! Spring is the perfect time for using nettles when the leaves are fresh and tender.


INGREDIENTS (SERVES 4) • 2 pork tenderloins • 4 slices prosciutto (or 8 slices of thinly cut pancetta or smoked streaky bacon)


For the stuffing: • 2 shallots, finely diced • A handful of nettle leaves • A tablespoon of sage, finely chopped • 50g white breadcrumbs


For the crushed potatoes: • 12-16 new potatoes • 2 teaspoons spring onions, sliced • 25g butter


For the sauce: • 1 shallot, sliced • 1 clove garlic, sliced • 1 apple, sliced • 200ml dry cider or apple juice • 200ml double cream • 1 tablespoon wholegrain mustard


METHOD: 1. To make the stuffing, blanch the nettles in boiling water for a minute to soften and remove the sting. Meanwhile, put the diced shallot and sage in a frying pan with a teaspoon of oil and cook on a low heat for 3-4 minutes until soft. Place them in a food processor together with the nettles and breadcrumbs and blitz until combined


2. Trim any excess fat or sinew from the pork tenderloins and cut each one in half. Use a sharp knife to cut a ‘pocket’ in each piece of pork and fill it with the nettle and sage stuffing. Press the pocket closed and wrap each piece with a slice of prosciutto. Sear the pork in a hot pan and place in a preheated oven (at 220c) for 15-20 minutes then allow to rest for 5-10 minutes


3. Cook the new potatoes in boiling salted water until soft. Drain, add the butter and spring onions, season and crush roughly with the back of a fork


4. To make the sauce, place the shallots and garlic in a saucepan and cook over a low heat until soft. Add the apple and cider (or apple juice), turn up the heat and reduce by half. Pass through a sieve and return the liquid to the pan. Add the cream and mustard, bring back to the boil and simmer for 2-3 minutes


Kilpeck Inn, Hereford HR2 9DN T: 01981 570464 www.kilpeckinn.com


LIVE24-SEVEN.COM


WINING & DINING RECIPE


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