Medallion of pork, parsnip puree, green lentils
I think Pork is very underrated as a meat, I always like to keep one pork dish on my a la carte every time we change the menu, I do variances of the different sides of the meat and happy to report have converted many, including my family, they only like it when I cook it and not Susan……!
SERVES 4
4 medallions of pork chops
300g Puy green lentils
1 onion
2 carrots
2 celery stalks
25g butter
For the Puree
6 parsnips
50g butter
½ pint milk
2 parsnips
Method
Put the lentils in a pot and cover, cook for about 30 minutes. Drain, let cool, keep a little stock.
Peel and chop the onion finely, peel and dice the carrots and celery.
Put butter in a pot, adding onion, carrot and celery, fry lightly, with no colour, add stock, cook gently, then drain and mix with the puy lentils
1.Peel the parsnips (2) cut into wedges, then peel and chop up the remaining 6. Put the chopped parsnips into a pot with butter, fry lightly giving no colour, then add in the milk until cooked. Blend in a food processor until smooth, then pass through a fine sieve, that’s your purée made. 2.Cook the wedges of parsnip in boiling salted water, once cooked, take out the water, dry with paper towel, then fry lightly in a non stick pan, giving them a nice golden brown colour.
Season the pork on both sides, place in a very hot frying pan, getting a nice golden brown colour on both sides, turn the heat down and should leave to cook for 8 – 10 minutes.
Dressing the plate
Place the parsnip puree down ones side of the plate, the lentil mix on the other side, slice the pork, put in the middle of the plate adding some roast pasrnips on top.
Happy Eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
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