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Pork Fillet with Parsnip and Vanilla Puree and Vegemite Sauce
Recipe by Phil Conway
Jazz up your next meat recipe with this Pork fillet served with a veal and vegemite sauce, parsnip and vanilla puree, and a crispy buckwheat crisp.
- Steps
- Ingredients
Ingredients
Veal and Vegemite Sauce
Parsnip and Vanilla Puree
Roast Parsnip
Pork Fillet
Buckwheat Chip
To season
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Steps
- Preheat oven to 180o
- For the Veal and Vegemite Sauce, season the chicken necks with salt and pepper and roast in the oven for 10-15 minutes.
- Place oil into a large saucepan over medium high heat. Add onion, carrot and celery and cook, stirring until soft. Stir in 1 tablespoon vegemite. Allow to heat through, then add the roasted chicken necks. Add stock, bay leaves, garlic and simmer until reduced by half, about 30 minutes. Strain through a fine sieve into a small saucepan. Simmer over a low heat until reduced to a thick consistency. Add cocoa powder and remaining vegemite if necessary and season to taste. Remove from the heat and set aside.
- For the Parsnip and Vanilla Puree, peel and cut parsnip into 2cm dice. Melt the butter in a medium saucepan over a medium heat, add the parsnip, shallot and garlic and cook for 5 - 7 minutes. Add a splash of water and immediately cover with a cartouche. Reduce the heat and cook until tender, about 15-17 minutes. Transfer to a small food processor and blend on a medium speed until smooth. Season with salt and vanilla, to complement but not overpower the parsnip flavour. Cover and set aside.
- For the Roast Parsnip, peel the parsnips and slice each lengthways into 4 wedges. Trim out any woody core near the top. Heat some butter in a medium frypan. Add the parsnip and sauté over medium high heat until golden. Season with salt then transfer parsnips to a sheet of foil, discarding the butter. Add thyme and wrap and seal tightly. Place onto a tray and bake until cooked through, about 12-15 minutes. Set aside until ready to serve.
- For the Pork Fillet, trim excess fat from the loin and season generously all over with salt.
- Heat the butter and oil in a non-stick pan over medium heat and add thyme and garlic. Add the pork and sear evenly on all sides. Baste the loin continuously with the butter and cook until golden brown and the internal temperature reaches 57oC, about 12-15 minutes. Remove from the pan and rest for 12-15 minutes before slicing to serve.
- For the Buckwheat Chip, lightly toast the buckwheat in a dry pan, without colouring. Transfer to mortar and pestle and crush kernels coarsely. Set aside.
- Place sugar into a medium sized, heavy saucepan and place over medium heat. Swirl the pan as needed to dissolve the sugar, but do not stir. Once the sugar has completely dissolved and forms a golden caramel, add the buckwheat. Working quickly, stir to combine then spread thinly on a silicone mat. Allow to cool and harden before breaking into shards. Store in an airtight container until needed.
- To serve, reheat sauce gently and strain through a fine sieve into a jug. Spoon a heaped tablespoon of the puree to one side of each plate, then top with a slice of pork. Place a buckwheat chip on either side of the loin, followed by 3 roast parsnips, neatly placed in front of it. Serve sauce in a jug on the side.
