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Ras el Hanout coated pork with potato & blue cheese croquettes and a green lentil jus

Method

  • Combine the cold mashed potato and blue cheese. Then form into croquettes and refrigerate for a couple of hours. 
  • When ready, heat a little oil in a heavy-bottomed pan and gently sauté the shallots and garlic until tender. 
  • Add the pancetta and briefly stir.
  • Then add the lentils and cook for a few minutes, stirring continuously. 
  • Pour in the chicken and veal stocks. Stir and gently cook for about 20 mins until the lentils are tender. 
  • Then add the carrot and celery. Stir and cook for a few minutes. 
  • Season the pork and coat well with the spice mix and a small amount of fresh oil. 
  • Heat a little fresh oil in a heavy-bottomed pan to smoking. Then turn down the heat and cook the pork until just pink in the centre. Remove and set aside to rest. 
  • Combine the egg and milk and set aside.
  • Lightly coat the croquettes in flour, dip in the egg wash and coat with the almond meal. If you like, repeat the process and then panfry in hot oil until golden all over. Drain well on kitchen paper towels. 
  • To make the dressing, combine the mustard, seasonings and balsamic with about ¼ cup fresh oil and the apple. Then toss with the salad leaves. 
  • To serve, mound the lentils on a plate, top with the pork and some of the sauce, and arrange 1-2 croquettes and the salad alongside.
  • Philip Desrettes, Craig's Hotel, Ballarat

Ingredients

  • 80 gm mashed potato, cold
  • 20 gm blue cheese
  • olive oil
  • 2 tbsp diced shallots
  • 1 garlic clove, crushed
  • 2 heaped tbsp finely sliced pancetta
  • 50 gm green lentils
  • 200 ml+ chicken stock
  • 300-400 ml veal (or beef) stock
  • 2 tbsp finely diced carrot
  • 2 tbsp finely diced celery
  • 2 x 180 gm pork fillet, well trimmed
  • sea salt & freshly ground pepper
  • 2 heaped tbsp Ras el Hanout spice mix
  • 1 egg
  • a little milk
  • 40 gm plain flour
  • 40 gm almond meal (or breadcrumbs)
  • 2 heaped tbsp grain mustard
  • 3 tbsp apple balsamic vinegar (or normal balsamic)
  • 3 heaped tbsp peeled & finely diced Granny Smith apple
  • a handful of mixed salad leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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