Consuming Passions - Worldwide Events Managers

Pork with Amber Ale and caraway potatoes

Serves: 4

Notes

The Belgians are a race of people who truly adore good beer, respecting it as many countries respect fine wine. They also cook with their beers. This original recipe – inspired by Belgian cuisine – combines simply cooked pork fillet with a potato and caraway side dish and a sauce made with beer and cream. Perfect beer for this recipe: James Squire Amber Ale.

Ingredients

• 750g pork fillet
• 1 Tbsp extra virgin olive oil
• 50g butter
• 750g potatoes (preferably waxy), peeled and chopped into 1½cm cubes.
• 1 tsp caraway seeds (optional)
• 100g bacon, cut into thin strips
• 2 tsp Dijon-style mustard
• 250ml of dark ale
• 1 tsp sugar
• 200ml pouring cream (not thickened)
• Salt and pepper
• 2 Tbsp chopped parsley

Method

Pre-heat oven to 190C. Place a frying pan, preferably non-stick, over medium heat. Put in the butter and allow to foam. Add the bacon strips, potatoes and caraway seeds (if using) and cook for 2 minutes or so. Transfer potatoes and bacon to oven-proof dish, place in pre-heated oven and allow to cook for 20 minutes or so. Cut the pork fillet into 3cm medallions. Coat each one lightly with mustard. In the same frying pan, put the oil. Over medium heat, fry medallions until brown on both sides. Remove medallions and put in oven to finish cooking through. In the same pan, pour beer, add sugar and allow to reduce by about a third. Add the cream and 1 tablespoon parsley and cook for 3 or 4 minutes to create a smooth sauce. To serve, serve potato mixture topped with pork medallions, napped with beer sauce and garnished with parsley.

Accompany with a tossed salad and a James Squire Amber Ale.