Tomahawk pork chops with black pudding and celeriac puree
There's the classic pork chop - then there's the tomahawk pork chop!
Elevate it even further with crispy pastry, black pudding and celeriac puree.
4 x large tomahawk pork chops
6 x slices black pudding
2 Bramley apples, peeled, cored and halved
2 ready made all butter puff pastry sheets
1 egg yolk for egg wash
1 celeriac, peeled and diced
Salt and pepper
A few sprigs of sage
For the pastry:
250g strong plain flour plus extra for dusting
250g cold butter, cubed
150ml iced water
1-2 sachets of veal jus to serve
To make the pastry: Place the flour and cubed butter into a large bowl and using your fingertips rub until it looks like fine breadcrumbs. Using a wooden spoon, slowly mix in the water, until the dough becomes pliable. The amount of water required may vary slightly according to the absorbency of the flour. Place the dough on a floured surface and knead well until it feels elastic. Wrap in cling film and leave in the fridge for 1 hour.
Return the chilled dough to the floured work surface and roll into four rectangles
approximately twice the size of the meat part of the pork chops. Roll with a lattice cutter.
For the pork chops: Pre heat the oven to 170C
Place 3 slices of black pudding on top of the pork chop followed by half a peeled,
cored apple. Lay 2-3 sage leaves on top of the apple halves.
Wrap each chop with a lattice of puff pastry, tucking any excess underneath the
Place the four latticed chops onto a baking tray, egg wash and bake for 25-30
For the celeriac: Place the peeled, chunks of celeriac into a pan with the milk and cook until soft. Puree then season.
Serve the pork with a dollop of puree and heated veal jus.