I don’t know if you have come across it, but I’ve recently started seeing a cut of pork marketed as Scotch fillet. It’s a lovely cut, moist and perfectly tasty. My favourite organic supplier has had Jerusalem artichokes for the last couple of weeks. I had one roasted the other day, but she also recommended them in some mashed potato. It was been dreadfully cold in Canberra today. With the idea of a cider reduction, a lovely winter meal was coming together in my mind. I love a little cabbage, so before deglazing the pan I sautéed some sliced cabbage with a little butter. Caraway seeds pair well with both pork and cabbage, so they were a natural choice for flavouring.
|2||pork Scotch fillets|
|1/2||teaspoon||Caraway seeds, crushed|
|1||cup||cabbage, finely sliced|
|12||green beans, top and tailed|
|100||grams||potatoes, peeled and chopped|
|50||grams||Jerusalem artichoke, peeled and chopped|
Place the potatoes and artichoke in a small saucepan. Cover with cold water and bring to the boil. Cook till tender. Drain and allow steam to evaporate. Add milk and two teaspoons of butter, mash well and season to taste. Keep warm.
Rub a little olive oil and the caraway seeds on the pork. Heat the frying pan. Cook the pork to your liking. Remove from the pan and leave to rest in a warm place. Add the last teaspoon of butter to the pan and sauté the cabbage till wilted then remove from the pan. Deglaze the frying pan with the cider and reduce to a syrupy consistency. Meanwhile cook the green beans to your liking.
To serve, divide the cabbage and mash between serving plates and lay the pork on top. Arrange the green beans to one side and pour over the cider reduction.