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Macadamia and mustard pork cutlets with celeriac mash
Macadamia and mustard pork cutlets with celeriac mash
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Indulge in comforting British pub fare: pork cutlets paired with creamy celeriac mash by Katie Quinn Davies.
Ingredients:
  • 1 small onion, roughly chopped
  • 2 garlic cloves, crushed
  • 105g breadcrumbs
  • 100g macadamia
  • Large handful of flat-leaf parsley leaves
  • 6 large sage leaves
  • 29.50 gm Dijon mustard
  • 2 x 180g pork cutlets
  • 60ml chicken stock
  • 125ml cream
  • 2 tsp sherry or red wine vinegar
  • 20.40 gm maple syrup
  • 500g celeriac
  • 250g potato
  • 60ml milk
  • 60ml cream
  • 30g butter, chopped
Instructions:
  • Preheat your oven to 180°C. Process the onion and garlic in a food processor until finely chopped, then transfer to a bowl with the breadcrumbs. Next, combine the nuts, parsley, and sage in the food processor until finely chopped. Add this mixture to the breadcrumb mixture and season generously.
  • Coat each pork cutlet with 1 teaspoon of mustard and press on the breadcrumbs to adhere. Place the pork cutlets on a wire rack over a small roasting pan. Add 1 cup (250ml) of water to the pan and cover with foil. Roast for 25 minutes, then uncover and roast for an additional 20-25 minutes until pork is cooked and the breadcrumbs are golden and crispy.
  • In a small saucepan over medium heat, warm stock. Stir in cream, vinegar, maple syrup, and remaining 3 teaspoons mustard. Cook and stir for 10-12 minutes until slightly thickened. Keep warm by covering it.
  • To make the mash, start by boiling celeriac and potato in a saucepan of cold water until tender. Drain and mash until smooth. Meanwhile, heat milk and cream in a small saucepan until simmering. Combine with the mash along with butter, then whisk until creamy. Finally, season to taste.
  • Unveil the crumb mixture. Plate the pork cutlets over the celeriac mash, generously pour the cream sauce, and scatter with additional crumbs.

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