Stacey Barber, Wilton Court’s Commis chef is finalist in the Young Chef in Industry at the Flavours of Herefordshire awards 2012

We are delighted that Stacey was the finalist in the Flavours competitions for Young Chef in Industry 2012 at the Flavours of Herefordshire Awards.  Pictured below her award winning dish Pan fried pork loin with butternut squash risotto crispy sage leaves and dry cured bacon. You can see from her expression that she really enjoyed the event.

If you would like to try the dish please follow Stacey’s recipe.

Preparation time 15 minutes cooking time 40 minutes, serves 2

Ingredients-  Piece of pork skin, 2 pork chops taken from the loin, 6 slices of dry cured bacon, i onion 1 clove of garlic, 150 ml cider, 500 ml white stock, 10 sage leaves. 1/2 butternut squash peeled and diced, 200g Arborio rice , 50g butter, olive oil, salt and pepper

Method-  Score pork skin with sharp knive.  Cover with boiling water and drain. Place on a cooling rack and onto a baking tray, Rub sea salt and oil into the scores and bake for 40 minutes in the oven at 240 degrees until it is dried out. Approximately 40 minutes.

Peel and remove seeds of the butternut squash and dice,  add a drissle of  oil, salt and pepper, roast in the oven for 20 minutes until it is browned and soft ready to stir into the risotto.

Chop onion into fine dice and crush garlic into puree. Put into a hot pan with a little butter and oil. Cook until soft. Add 2 slices of chopped bacon and cook for 2 minutes. Add Arborio rice and cook for 3 minutes stirring all the time so that the mixture does not burn. Add cider and reduce . Stir in the cooked butternut squashy and season with salt and pepper to taste

Finely chop 2 slices of bacon and place in a dry hot pan and cook until crispy. Remove from the pan add a little butter and the sage leaves and cook until crispy. Wrap a slice of bacon around the outside of  each chop and secure with a cocktail stick. Season and seal the outsider of the meat in a hot pan. Place in the oven to finish the cooking for approximately 12 minutes.

To serve- Divide the butternut squash risotto between two dishes. Slice the pork and place onto the risotto. Sprinkle the crispy bacon around and place the crispy sage leaves and crackling on top of the pork

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