As seen on Tv3 Ireland AM - Recipe prepared by award winning Chef Seamus Commons
Pork Fillet Stuffed with Kelly’s Black Pudding, Wrapped in Bacon, Spiced Plum, Parsnip Cream
Pork Fillet
Break the black pudding down, and roll into a cylinder, 2 cm in diameter. Place the pudding on top of the butter flied fillet, season and wrap tightly in bacon. Seal the fillet off in a hot pan with oil and finish cooking in a preheated oven 180 degrees for 15 minutes
Spiced Plum
Place all ingredients in a pot, cover and bring to boil. Remove the lid and reduce the liquid to a glaze. Remove from the heat. Take out the cinnamon & the anis. Put the plums into a food processor and pulse until smooth. Set aside until ready to use.
Parsnips
Place Parsnips and the chicken stock into a pot, and place on the heat until cooked and all stock has been absorbed by the parsnips. When cooked remove from the heat, add the cream & the butter, purée in a food processor until smooth. Season to taste. Set aside until ready to use.
Plating
Carve the Pork Fillet into 3-4 Pieces, Place the plum purée to one side of the plate and put the pork to the other side of plum purée. Spoon the parsnip cream around. Serve.