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Pork Cutlet, Black Pudding, Ragout Of White Bean & Apple

  • 30 mins
  • easy
  • 4
Recipe by
Saturday Kitchen

Ingredients

  • 4 x 160g/ 5½oz pork cutlet
  • 125g (4½oz) black pudding, cut into 4
  • 110g (4oz) plain flour
  • 2 eggs, beaten
  • 110g (4oz) bread crumbs
  • 4 apples
  • 400g (14oz) tinned white beans
  • 400ml (14floz) chicken stock
  • 75ml (3floz) cider vinegar
  • 75g (3oz) flat leaf parsley, chopped
  • 3tbsp butter
  • 2 tbsp olive oil
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Introduction

Head chef and sole proprietor of Oddette’s in Primrose Hill, Bryn Williams learnt his trade under Marco Pierre White and Michel Roux Junior, and shot to fame on Great British Menu in 2006 beating other well known chefs to cook the fish course for the Queen, as part of her eightieth birthday celebrations.

Method

  1. Preheat the oven to 170°C/Gas 3.
  2. Heat a frying pan until hot and add the olive oil.
  3. Season the pork cutlet with salt and black pepper and place in the frying pan.
  4. Colour on both sides then place in the oven for 6-8 minutes.
  5. Preheat a deep fat fryer to 160°C.
  6. Mould the black pudding into a golf ball size, roll in plain the flour, then in the beaten egg, then in the bread crumbs.
  7. Deep fry at for 3-4 minutes, or until golden brown.
  8. Drain onto kitchen paper.
  9. To make the ragout, chop the apple into 1cm dice and sweat off in a pan (getting no colour on the fruit).
  10. Add the cooked white beans and the chicken stock.
  11. Reduce by half and add a knob of butter.
  12. Add chopped parsley and season with salt and pepper.
  13. To finish, add the cider vinegar.

To serve

  1. Pour the ragout into the bottom of a large bowl.
  2. Place the pork cutlet on top and arrange the black pudding to one side.

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