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Henderson's Pork Salsa




Source of Recipe


Hendersons


Recipe Introduction


by Simon Lilley, Head Chef at The Manor House Restaurant


List of Ingredients




1 English pork fillet
6 wonton pastry sheets
4oz (100g) local black pudding
1oz (25g) breadcrumbs
3 tablespoons Henderson’s Relish
1 egg (for egg wash)
½ tablespoon virgin olive oil
6 plum cherry tomatoes
1 red onion
1 yellow pepper
1 green chilli
10 sundried tomatoes in 2 tablespoons olive oil
1 clove garlic
1 bunch coriander (fresh)
2 sprigs red basil
Salt & pepper


Recipe



Salsa
Finely dice the red onion, yellow pepper, green chilli and sundried tomatoes, ensuring you remove all seeds, add crushed garlic. Combine these together with the 2 tablespoons of olive oil from the sundried tomatoes and 2 tablespoons of Henderson’s Relish. Add ½ tablespoon of chopped coriander and adjust seasoning with salt and pepper. The salsa is now ready and can be left on one side.

Tomatoes
Next take the cherry tomatoes, slice off the tops and remove the seeds and trim the bases so they are able to rest upright. Fill with a little salsa and place on a non-stick baking tray.

Wontons
Blend the black pudding in a food processor and add 1 tablespoon of Henderson’s Relish and the bread crumbs. The mixture should form a smooth paste. Add salt and pepper to taste.

Lay out the wonton sheets on a clean surface and brush with egg wash. Place a heaped teaspoon of the black pudding mix in the centre of each sheet and fold the pastry on a diagonal to form a triangle, seal the edges together by pinching. Place to one side

The Pork
Using a sharp knife, trim and remove all the sinew from the pork fillet leaving the flesh intact and undamaged. Cut the pork into 2 equal portions. Heat ½ tablespoon of olive oil in a frying pan, season the pork with salt and pepper and place in the hot pan to seal and colour the meat on all sides. Once the meat is sealed place the frying pan into the oven if it is suitable (or transfer to a heated casserole or roasting tin) and cook for 10 minutes at 200° C (gas 6). This will leave the meat pink in the centre. Cook for longer if preferred.

While the pork is cooking, warm the rest of the salsa dressing on a low heat. Do not boil.

Deep fry the wontons (180° C in a fryer) and cook until golden brown (approximately 1 minute). Remove and drain on kitchen paper.

Place the cherry tomatoes on the top shelf of the oven for the last 4 minutes of cooking time.

Deep fry the red basil for 10 seconds, remove and drain.

Remove the pork, allow to rest and remove the cherry tomatoes from the oven.


To Serve
Drizzle the salsa around the edge of the plate centre. Place the drained wontons and roasted tomatoes alternatively next to the salsa. Slice the pork thinly and arrange, overlapping, in the centre of the plate. Decorate with the deep-fried red basil.