450g Potato
450g Parsnips
2 Tablespoons of Flour
Milk
Butter
Salt+Pepper
4 Pork Fillets cut into slices
100g Butter
16 Prunes (soaked in White wine 300ml for 30mins, 8hrs is better if you have time to soak them before you go out to work)
1 Jar Redcurrant Jelly
300ml (or there abouts) Double Cream
1 Lemon
Equipment
1 SHARP Knife
1 Chopping Board
Juicer
Masher
1 Large Frying Pan
1 Large Pan
The Good Bit
- Chop the parsnips and potato into small cubes and cook for 10-12 minutes in the large pan with salted water in (when you shake the pan (with a lid on minus the water) the potatoes should just begin to break against the sides, add a tablespoon of flour and shake well.
- Season the remaining flour with salt and pepper and dust the pork with it, shaking off any excess (if you need more flour here don't be afraid to add)
- Heat half the butter in the frying pan and cook the pork for 2mins each side then remove and set aside, pour the wine into this pan (minus the prunes) and add a good couple of spoonfuls of redcurrant jelly and heat until dissolved.
- Add your cream prunes and the pork back to this mixture and and simmer whilst you mash the potatoes.
- Drain the water (if you haven't already) from your spuds and parsnips, and give a really good mashing, add a good knob of butter and a good splash of milk (add a little at a time, it's easier to do this than take it out) we're going for a consistency not dissimilar to baby food, Season.
- Add the lemon juice to the pork mixture then serve on a bed of the purée.
