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MasterChef UK ™
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Pork & Cauliflower Three Ways
Pork Tenderloin with Cauliflower Steak, Cauliflower Puree, Pickled Cauliflower, Burnt Apple Crisps, Crispy Sage Leaves and a Welsh Cider Beurre Blanc Sauce.
Daniel: "Second dish is cauliflower and pork and a sauce seder menyn gwyn, which is basically Welsh for cider beurre blanc." Daniel: "One cauliflower, two cauliflower, three. All done. I think I got to finish off this pork." Daniel: "Done it. I can't believe it. I challenged myself as well. I did not choose easy dishes. Go big or go home. It's not Average Chef, is it?" Pre-cook brief: the creaminess of the cauliflower puree pairs well with pork tenderloin because cauliflower is naturally sweet — and it's a wonderful vegetable to pickle. Charred cauliflower steak gives a much more complex flavour.
Past Winner (Jane Devonshire): "I like the pork tenderloin. The caramelisation is really lovely. I love this dish." Past Winner (Dr. Saliha Mahmood Ahmed): "I really liked this cauliflower puree. It's really smooth and buttery. I think the golden colour on the cauliflower steak is really lovely." Past Winner (Thomas Frank): "The sauce is delicious. It really smacks of that Welsh cider and just brings a lovely sweet creaminess to the plate. This is a really wonderfully executed plate of delicious, great British food." Grace Dent: "Love the pork, and then the earthiness of the cauliflower puree. And then the pickle is really sharp. I think this is rather fabulous." Outcome: Named cook of the day; ADVANCED to the quarter-final.
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