Created with Martin Doyle, Executive Chef
Stuffed Pork Loin with Apricots, Leek and Apple Compote with Magners Cider Reduction Sauce
1 lb. boneless pork loin
½ cup dried apricots
3 leeks (white only)
2 Granny Smith apples
6oz. Magners cider
1 cup veal stock
4 TBL butter
1 TBL heavy cream
1 tsp. salt
½ tsp. pepper
½ tsp. chopped garlic
¼ tsp. fennel seed
oil (to wet)
1. Make incision in center of pork and stuff with apricots. Season with seasoning mix. Roast in preheated 375º oven until internal temperature of 165º is reached. Let rest for 10 minutes.
2. Peel and cut apples into 8 pieces and sauté until tender in 1 tablespoon of butter.
3. Cut leek finely across and wash. In a separate pan, melt 1 tablespoon of butter, add leeks and cook very slowly until tender. Add cream and reduce. When cream has thickened add roasted apple and toss gently.
4. In the same pan that the pork was roasted, (discard oil), add cider and reduce. Add veal stock and reduce to desired consistency. Finish with remaining butter. Season to taste.
Place leeks and apples in the center of the plate. Slice two medallions of pork, 1” thick, and place side by side leaning on leeks and apples. Sauce and serve.
Herb Crusted Salmon, Fingerling Potatoes, Roasted Apples, Spinach
and Wild Mushrooms with a Magners Cider Sauce
1 7oz. steak cut of salmon
4 medium size fingerling potatoes (cut in half and cooked)
1 Granny Smith Apple
1 cup spinach
¼ cup wild mushrooms
6 oz. Magners cider
1 chopped shallot
2 TBL heavy cream
4 TBL butter
(all herbs chopped)
2 TBL parsley
2 TBL tarragon
2 TBL basil
2 TBL cilantro
1 TBL rosemary
1 TBL chopped shallot
4 TBL salted butter
3 TBL bread crumbs
touch of olive oil
salt and pepper to taste
1. To prepare herb crust blend all chopped herbs with butter in a food processor. Add 1 tablespoon of chopped shallot and blend again. Slowly add olive oil and bread crumbs and season with salt and pepper to taste.
2. In a very hot pan with a little oil, sear salmon on both sides and take out of pan. Spread herb topping over the salmon (not the skin side). Place in oven and cook to desired temperature. (Medium rare is recommended-120º). Once cooked, take out of pan and keep warm.
3. Core apple and cut into quarters. Sauté in a little butter until soft.
4. Put fingerling potatoes in a pan and sauté until browned. Add the wild mushrooms and spinach. Sauté and season with salt and pepper.
5. To prepare the sauce, reduce the Magners cider in a pan with the chopped shallot by ¾. Add heavy cream and bring to boil. Slowly whisk in butter. Add sautéed apples and season.
Place vegetables in center of plate. Place crusted salmon on top and spoon sauce with apples around salmon. Serve.
Twice Baked Stuffed Apple with Raisins, Walnuts, Cinnamon
with Cider Sour Cream Sauce
1 large Granny Smith apple
1 TBL raisins
1 TBL walnuts
3 TBL sugar
3 TBL butter
6 oz. Magners cider
1 bay leaf
1 cinnamon stick
¼ sheet puff pastry
cinnamon to taste
1. Peel and core Granny Smith apple. Put in acidic water. (water with lemon)
2. In a pan melt butter and sugar. Add walnuts, raisins, bay leaf, and cinnamon stick. Bring to a boil. Add Magners cider. Bring to boil again and reduce by about ½. Then strain 3 oz. of liquid. Set aside.
3. Add 1 tablespoon of sour cream to the strained liquid. Mix well and strain again. Set aside.
4. Put walnut/raisin mixture back on the stove and bring to a caramel state. (heat until sugar caramelizes)
5. Fill cored apple with walnut/raisin mixture.
6. Place in preheated 350º oven for 10 minutes. Take out and let cool.
7. Roll puff pastry to 1/8” thickness. Wrap apple with pastry. Brush pastry with egg wash (one egg with a drop of milk, beaten) and bake at 375º until golden brown.
Pour sauce on bottom of plate. Place cider baked apple on top. Serve.