Pan Fried Pork With Celeriac Potato Cakes Recipes

Steps:

• Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
• Remove the pork from the pan, set aside and keep warm.
• Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
• Add the mustard and the crème fraîche and simmer for 2 minutes.
• Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
• Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
• Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
• Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

Steps:

• Cut the pork into 1.5in thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well).
• Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over.
• Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil.
• Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
• Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
• Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
• Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
• Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
• Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.