We made panko-crumbed pork loin with crispy parsnip skins. baked fennel, an apple-parsnip puree and poached leek with a mustard vinagrette. It was pretty good and I’m posting a couple of elements here so as not to lose them.
The puree recipe came from F00d52 with slight amendment. It’s a great site, so please go and check it out. You’ll see that the recipe has optional whisky and pecans.
With only two us, I halved the recipe. Here’s what I did.
Apple and Parsnip Puree
2 large or 4 medium parsnips – about 450 gms.
Peel the parsnips. Cut into quarters and core them. Cut into 2 cm lengths and cubes.
1/2 large or 1 small onion cut into 2cm cubes.
1 to 1.5 granny smith apples, peeled cored and cut into 2cm cubes (I used one and thought it needed more apple).
Place the parsnip, onion and apple on baking paper in a baking tray and mix with 1 tbsp olive oil and a little sea salt and black pepper.
Bake at 190C for 15 mins, then use a spatula to turn the food in the pan. Cook for another 10 – 15 mins until it is browning.
Meanwhile, in a saucepan, warm 1/2 cup milk and 1/2 cup cream with 1 tsp butter and 1 tbsp honey.
When the fruit and veg are cooked, place in a food processor. Add 1/2 of the milk mixture and process, then gradually add more until the mixture is creamy.
Our puree tasted quite nutty, but I wanted to taste more apple.
Leeks with Mustard Vinaigrette
The leek was simmered in water for 20 mins and then cut in half. I forgot to leave the base on the leek so the halves fell apart.
The vinaigrette is simple:
1 tbsp white vinegar
2 tsp Dijon mustard
1/4 cup olive oil – the better quality oil, the better
a pinch of sugar
Whisk the above and then stir in 1 eschalot, finely minced (I used a bit of red onion instead)
Leek recipe from goodfood.com.au
The filling is made from pork belly braised in a kind of master stock and then shredded and mixed with reduced cooking sauced, thickened with potato starch. The recipe said to simmer for 20 mins but mine took closer to 90 mins to become soft.