Ingredients (To serve four)
- 800g loin of boar
- 225g smoked streaky bacon
- bulb of fennel, thinly sliced
- bramley apple peeled and sliced
- 500g new potatoes
- 25g oatmeal, lightly toasted
- 5 sprigs chives, finely chopped
- 500g vine cherry tomatoes
- 75ml balsamic vinegar
- tarragon leaves chopped
- 1tbsp olive oil
- salt
- black pepper
- 150ml pork or chicken stock
- 300ml cider
- 25g butter
Roast loin of boar and smoked bacon on a bed of braised fennel and apple served with oatmeal crushed potatoes, balsamic roast vine tomatoes and a cream tarragon sauce
This recipe works just as well with organic pork
Method
- Remove all fat from the loin. Season with black pepper and wrap in the streaky bacon. Wrap this in cling film and leave in a cool place to rest
- Wash the potatoes and boil whole
- Place the tomatoes in an oven dish, add the balsamic vinegar and roast for 30 minutes in a pre-heated hot oven (200 C/400 F/gas mark 6)
- Heat the oil in a frying pan and cook the meat on all sides for 10 (medium) to 15 (well done) minutes. Place in the oven to finish for 10 minutes
- At the same time wash and slice the fennel and apple. Fry both gently in an over-proof dish in a little oil, add half the cider, cover and leave to roast in the oven
- Take the stock and the remaining cider and reduce by half in a heavy pan. Add some tarragon leaves, salt and pepper and simmer for five minutes.
- Remove the board and leave to rest for five minutes Crush (do not mash) the boiled potatoes and add some toasted oatmeal, chopped chives and butter.
- Add 150 ml cream to the reduced stock and cider and heat gently. (for a healthier option omit the cream)
- Place the fennel and apple on warm plates, slice the boar and place on top of the fennel. Add the potatoes and tomatoes. Remove the tarragon leaves from the sauce and spoon onto the plate.
