Servings:

4

Level of difficulty:

Intermediate

Ingredients

1.5 kg of potatoes for mash
2 tbl spoons of spring onions chopped
half a savoy cabbage, shredded

2 pork loin fillets, sliced into 1 inch thick pieces

1 pint of sweet cider
284ml of double cream, plus extra for adjusting sauce
3 cloves of garlic
1/2 an onion roughly chopped
a good bunch of tarragon
chicken bouillon to taste
corn flour
salt and pepper to taste
sugar
25 grm of butter

Method

This is how I cook this at home - cook the potatoes as you would for ordinary mash. Once in a mashed state, set aside; cook the cabbage until really soft, drain and set aside; fry the spring onions in the butter over a low to med heat until just soft. Once you've got to this stage, mix all these together, then set aside ready for reheating later.

Now for the sauce - first you have to make the cider stock - put the cider, onion and garlic in a pan, bring to the boil and reduce by half, then leave to infuse, apx 1hour, now pass through a sieve. You are now left with the cider stock, add 1/2 tbl spoon of fresh chopped tarragon to this, add all the cream, and 1 tea spoon of the chicken bouillon, and keep adding the bouillon 1 tea spoon at a time every 5mins or so until you find the taste you like. Add a pinch of salt and pepper to taste. At this stage, I found it easier to add more tarragon or cream to get the sauce just how I preferred. Once you've got the sauce to your personal liking, you can now cook the pork.

Get a thick bottomed pan very hot, add a little oil to the pan, fry the meat on each side for a couple of mins, then put it in a roasting tray in the oven at 180degreesC until just cooked through. DO NOT OVERCOOK. Whilst the meat is finishing cooking in the oven, put the mash covered in cling film in the microwave and reheat. The sauce you've made should still be on the stove keeping warm. Once your meat has cooked to your liking, put a good measure of colcannon on the plate, put the meat on top, and drizzle the lovely sauce over.