Spiced pork escalope with black pudding

Eadie Manson gives a tried-and-tested combination of pork and black pudding a twist with aromatic spices and curried leeks
By Eadie Manson
Spiced pork escalope with black pudding
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the leeks

  • 1 tsp olive oil
  • 1 shallot or baby onion, sliced
  • 1 leek, sliced
  • 1 tsp mild curry powder
  • 150 ml double cream

For the pork escalope

  • 1 x 300-400g pork fillet
  • 1 tbsp cayenne pepper
  • 1 tsp mace
  • 1 tsp nutmeg
  • 1-2 tbsp chopped parsley
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 100 g breadcrumbs
  • 2 eggs
  • 50 ml milk
  • 2 tbsp plain flour
  • 1-2 tbsp olive oil

For the black pudding

  • 1-2 tbsp oil
  • 4-6 small rings black pudding

Method

1. For the leeks: heat the oil in a frying pan and add the shallots, leeks and curry powder. Stir well, then cook over a medium heat for 4-5 minutes, or until the leeks are softened.

2. Add the cream and cook for a further 4-5 minutes, or until the cream has reduced by half. Season to taste with salt and freshly ground black pepper. Keep warm until ready to serve.

3. For the pork: trim the pork fillet of all excess fat and sinew, then cut into two equal pieces. Place each piece in between two sheets of cling film and bash out as thinly as possible with a rolling pin or meat mallet. Discard the cling film.

4. Season the pork escalopes with salt and freshly ground black pepper. Mix together the cayenne pepper, mace and nutmeg then dust the mixture over the pork.

5. Mix the parsley, lemon zest and paprika with the breadcrumbs in a large bowl. Lightly whisk the egg and milk together in a bowl.

6. Dust each of the seasoned pork escalopes in the flour, then dip into the egg and milk mixture and then roll in the breadcrumbs.

7. Heat the olive oil in a frying pan over a high heat, then add the escalopes and fry for 1-2 minutes on both sides, or until golden-brown all over. Turn the heat down and cook for a further 2-3 minutes on both sides, or until the escalope is cooked through.

8. For the black pudding: heat the oil in a non-stick frying pan and cook the black pudding rings for about 1-2 minutes on all sides, or until well browned and still slightly moist in the middle.

9. To serve, place an escalope on each plate with the black pudding and spoon the curried leeks alongside.

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