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Pork escalopes with celeriac & apple salsa
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550g pack free range pork fillet
1/2-1 tsp fennel seeds
1 small King Edward or Maris Piper potato, peeled and diced
500g pack frozen Cooks’ Ingredients Diced Celeriac
1 Braeburn apple, cored and finely chopped
1 large echalion shallot, finely chopped
Several sprigs tarragon, leaves only
¼ x 25g pack flat leaf parsley, finely chopped
1 tbsp cider vinegar
2 tsp clear honey
50g watercress or rocket, to serve
1. Slice the pork into 1cm thick diagonal slices. Space well apart on a sheet of baking parchment. Mix the fennel seeds with plenty of black pepper and a pinch of sea salt and sprinkle over the pork. Cover with another sheet of paper and beat with a rolling pin to flatten the meat.
2. Cook the potato in boiling water for 5 minutes. Add the celeriac and cook for a further 3-4 minutes, or until the vegetables are tender. Drain the potato and celeriac, return to the pan and mash well. In a small bowl, mix together the apple, shallot, tarragon, parsley, vinegar and honey.
3. Melt the butter in a large frying pan and fry the pork, in 2 batches, for 2 minutes on each side, or until dark golden, there is no pink meat and the juices run clear. Briefly reheat the mash and transfer to plates with the pork, apple salsa and leaves.
Cook’s tip Frozen celeriac is quick and easy for making mash, as well as adding to soups, stews and vegetarian dishes. Alternatively, use a large, fresh celeriac, peeled and diced into small pieces and cooked with the potato for 10-12 minutes until tender.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein
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