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Pork Wellington, Buttered Cabbage, Carrot Purée and Cider Sauce

Mark’s recipes on the Mairead Ronan Show Today FM
  • Pork Wellington, Buttered Cabbage, Carrot Purée and Cider Sauce

    For the pork

    1 pork fillet

    1 tsp Dijon mustard

    200g mushrooms, diced

    150g black pudding, diced

    5 slices of Parma ham

    1 sheet of shortcrust pastry

    1 egg for egg wash

    salt and pepper


    For the cabbage

    1 head of green cabbage, washed and finely sliced

    knob of butter

    For the carrot purée

    2 carrots, peeled and diced

    knob of butter

    For the cider sauce

    1 shallot, finely diced

    200ml cider

    150ml stock


Pork Wellington, Buttered Cabbage, Carrot Purée and Cider Sauce


For the pork

Season the pork with salt and pepper, put a little oil on a hot pan and add the pork. Let it brown on all sides for about 3-4 minutes. While hot, brush with the mustard. Meanwhile add a little oil to a pot. Add the mushrooms and pinch of salt. Let this cook for about 10 minutes, you will need to stir every now and then. This will help to remove as much moisture as possible from the mushroom, add the black pudding and cook for another minute or so. Put this in a blender and bring to a purée.

Wipe the counter with a damp cloth, lay some cling film down. Place the Parma ham on the cling film, allowing each one to overlap slightly. Spread the mushroom and black pudding mixture over the top of the Parma ham leaving a slight gap at the ends. Place the pork on top and use the cling film to roll it tight. Once rolled tight tie the ends. Leave this in the fridge for at least 20 minutes or longer if possible. This helps it to keep its shape.

Once ready, roll out the pastry and place on parchment. Brush with egg wash.

Remove the cling film from the pork, and put the pork on top of the pastry. Roll this up. Neatly fold over the ends and cut off any excess pastry. Put the pastry on a tray, making sure the part where the two ends are joined is put on the bottom, use a knife to score the top of the pastry (leftover pastry can be used to make little decorations such as leaves – if using these, just egg wash them to glue them to the pastry). Brush the pastry with egg wash.

This can be prepared ahead of time if needed.

To cook

Preheat the oven to 180º

Bake for 25 minutes, remove and add more egg wash. Bake for another 25 minutes. Use a thermometer to check if it is done (72ºC). Once done allow it to rest for 15 minutes (this is very important).


For the cabbage (can be prepared ahead of time)

Add the cabbage to a large pot of boiling salted water. Let it cook for 2-3 minutes. Once cooked, strain the cabbage (this can be done ahead of time). Add to cold water to cool. Once cool, strain and add to a pot (or a container to be put in the fridge if doing ahead of time). Add some butter, salt and pepper and heat for 2 minutes. This can be done while the meat is resting.

For the carrot purée (can be prepared ahead of time)

Place the carrots in a small pot of water with a pinch of salt. Bring this to a simmer and cook for about 15 minutes. Once soft, put the carrot with some of the cooking water and some butter in a blender. Bring this a smooth purée. Season and keep until needed. Heat for about 2 minutes before serving.


For the sauce

Add the shallot to a pot with some oil and salt. Soften the shallot, add the cider and cook for about 20 minutes over medium heat, once this has reduced add the stock and cook for 15 minutes or so. The sauce should have thickened, strain and season.


To serve

Place some of the cabbage in the centre of the plate, put some of the purée to the side and use the back of the spoon to spread it across the plate. Slice the pork wellington and place a slice beside the cabbage. Drizzle some sauce over it.

Serve with a side of potatoes of your choice.

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