Seasonal Recipe – Savoy Parcels
Each month we welcome Head Chef Jon Los from the four-Star The Bishopstrow to share with you his favourite seasonal ingredients to work with in his kitchen. Following on from the celeriac in last month’s recipe, Jon makes the Savoy cabbage centre stage this month. When asked why Savoy Cabbage was flavour of the month, Jon said “Savoy is my favourite of all the cabbages; I do love coleslaw, braised red cabbage in the winter and my wife makes a lovely dish with white cabbage, pork and rice. But I just love that you can use a savoy with almost anything! As a parcel, the filling can change from bacon to pork mince farce, chicken mousse flavoured with a whole range of different tastes or confit leg from a game bird or duck! One of my favourites though is creamed savoy cabbage with smoked bacon - I could eat it as a dish on its own!”
Prosciutto-wrapped Pork Tenderloin with Swiss Chard Gratin, Chantenay Carrots and Savoy Cabbage Parcel
Ingredients
• 1 Pork Tenderloin
• 4 slices Prosciutto Ham
• 1 Savoy cabbage
• 2 slices smoked streaky bacon
• Chantenay Carrots
• 1 Apple
• ½ Vanilla Pod
• Sugar
• 1 Baking Potato
• Swiss Chard
• Cream
• Parmesan Cheese
• Butter
• Thyme
Method
1. Cut the Potato out with a 6 cm cutter, melt some butter in a pan with some thyme and colour the potato both sides, then add a little stock and put in the oven at 180 Celsius and keep basting every few minutes until you can pierce the potato easily with a cocktail stick.
2. Trim the tenderloin of any sinew and lay out the prosciutto place the pork on top and roll tight, place in the fridge for 10 minutes to firm up.
3. Keep the outer leaves of the cabbage take the nicest one, remove the core but keeping the leaf intact, shred the inner leaves and blanch for 2 minutes in salted water with the whole leaf.
4. Chop the bacon into lardons (Small Dice), and fry in a pan until starts to crisp, add the drained shredded cabbage, and season.
5. Line the inside of a shallow cup with cling film and put the cabbage leaf in overlapping. Fill with the cabbage and bacon and pull the cling film in and tie in a knot.
6. Boil a little of the cream and shred the chard leaf, add to the cream with salt, pepper and some grated parmesan, cook down and allow to cool.
7. Use a t-spoon to remove some of the top of the potato to make a well and fill with the chard mix, sprinkle with parmesan and bake for 10-15 minutes.
8. Pan sear the pork to crisp the prosciutto, add a knob of butter and bake for 10-30 minutes (dependant on how well you like it cooked.
9. Peel the apple and add it to a pan with a little sugar, water and seeds of the vanilla pod, and boil until mushy then blend in a food processor, cook your Chantenay carrots in salted water and when nearly cooked add the cabbage parcel for 3 minutes.
10. Allow the pork to rest for a few minutes before serving and serve with the accompanying vegetables
Bloody Orange Margarita
Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurant, Unni Bala, takes Head Chef’s second seasonal ingredient of choice this month. This month Blood Orange is taking centre-stage as a versatile choice.
Ingredients
• 100ml freshly squeezed bloody orange juice
• 35ml tequila
• 15ml triple sec
Line the rim of glass with an edge of a blood orange swirl then sprinkle the rim with salt.
Here’s to a marvellous March! Cheers!