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Recipe: Roast Pork Tenderloin with Date & Onion Faggot and dauphinoise.

PUBLISHED: 09:50 03 January 2017

EXG JAN 17 RECIPE MAIN CREEK

EXG JAN 17 RECIPE MAIN CREEK

Archant

Terry Howard, head chef and owner of The Creek at Great Bentley, is the current Essex Life Find Food & Drink Chef of the Year.

EXG JAN 17 RECIPE MAIN CREEK  EXG JAN 17 RECIPE MAIN CREEK

He worked his way up in restaurants in London’s West End before moving to Essex in 2015 to give him a better quality of life with his family.

‘When we found The Creek we knew we’d found a better life here in Great Bentley. Our menu is based on my experience as a classically trained, high end chef. Our dishes are simply well-presented, using quality ingredients which diners can enjoy at any time.

It was wonderful to win the title of Chef of the Year, but I intend to carry on doing what we’ve been doing, which is producing good food and using the best ingredients for our customers to enjoy.’

Here Terry shares his recipe for a hearty main course bursting with flavour

Ingredients

Serves 4

2 pork tenderloins

200g of minced pork

50g of mince pork liver

25g of dates

1 onion

4 large potatoes

1 butternut squash

4 cloves of garlic

1 bunch of baby turnips

1 green apple

6 sage leaves

150ml of gravy

50ml of red wine

300ml of double cream

1 egg white

Butter

Salt and pepper

Method

Finely chop a quarter of the onion and two cloves of garlic. Place in a pan with a little butter and oil then fry gently over a medium heat.

Once ready, add 200ml of cream, bring to the boil, simmer for approximately five minutes then remove from the heat. Peel, then very thinly slice the potatoes and layer in a baking tray while pouring over some of the cream and lightly season each layer with salt and pepper.

Cover the tray with tin foil (do not touch the potato) and bake in 180C for approximately 1hr 30mins. Gently insert a knife into the centre of the potato to check if they are fully cooked.

While the potatoes are cooking, peel and roughly chop the butternut squash, one clove of garlic, onion and the sage leaves. Place in a saucepan with butter and cook until golden, add a little water and cover with lid until cooked. When ready, add the remaining cream, season and blend until smooth.

Next place the minced pork and liver in a mixing bowl, with the finely-chopped dates, a little onion, garlic, 2 leaves of chopped sage and an egg white, then season. Bind together with your hands then roll into balls, pan fry till golden then add red wine and the gravy. Place in your oven for 4-5 minutes until cooked.

Now season your tenderloins, pan fry till golden and roast in the oven for six minutes on 180C. Allow to rest and then carve into slices. Cook the turnips in salted water.

Once ready toss in butter, chopped sage and season. Cut apple into wedges, roll in caster sugar then pan fry, grill or blow torch until caramelised. Combine all together on your plate and serve immediately.

Get the Taste

The Creek

Flag Hill

Great Bentley

Colchester

CO7 8RE

01255 317950/01206 586435

www.thecreekgreatbentley.co.uk

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