Public Servant Lifestyle

Pork and Leek Crumble with Mustard Mash and Fresh Steamed Vegetables

Why not try your hand at this award-winning recipe created by the British Meat Public Sector Chef of the Year. A chef at Southampton General Hospital, the creator of this dish - Robert Strachan - competed in cook-off final with five other public sector chefs to win the award.

Ingredients

To create Robert Strachans’ award winning pork and leek crumble, you will need:

400g quality pork sausage meat,
150g of fresh leeks,
1 onion, 50g shallots (chopped)
15g parsley (chopped)
15g chervil (chopped)
15g of fresh thyme,
5 slices of white bread (crumbed)
130g of butter,
50g of wholemeal flour,
50g of plain flour,
salt and pepper,
20ml of fresh stock,
500g of potatoes,
50g of sunflower margarine,
2 tbsp of coarse grain mustard,
a little milk,
1 carrot,
1 stick of celery,
25g of swede,
25g of turnip
25g of broccoli florets.

The Method

Peel and prepare fresh vegetables, slicing thinly at an oblique angle. Peel the potatoes and place in a pan of salted water, bring to the boil and simmer for around 18-20 minutes. In hot oil fry off the finely chopped onion, when coloured add the sausage meat and fry off. Add the leeks and fresh thyme and gently cook out. Season with salt and pepper.

Drain off any excess liquor and retain. Place the sausage and leek mixture into rings or suitable moulds on a baking sheet. Melt the butter and sweat off the chopped shallot, when soft add the fresh herbs.

Mix together the breadcrumbs and flours, pour in the cooked onion and butter gradually and mix with a wooden spoon. Give the golden crumble mix a light season and evenly place over the cooked sausage meat.

Bake in a medium oven until the filling is 75°C and the crumble golden brown. Reduce the sausage cooking liquor. Drain the potatoes and return to the heat, shake gently, when the potatoes break up add the margarine, a little milk, salt, pepper and the coarse grain mustard and mash together. Keep warm.

Steamer

Steam the vegetables in a steamer over boiling water, turnips and swede first, then the celery and carrot and finally the broccoli. When ‘al dente’ strain off. Reduce the sausage and leek cooking liquor in a pan, add a little stock and lightly thicken

To serve, gently place the hot crumbles on a plate, roché a scoop of mustard mash by the side and a small pile of the vegetables. Drizzle a little sauce around the outside.

This recipe creates 10 portions.

Award winning recipe and images courtesy of the British Meat Food Service, used with kind permission.

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