Ingredients
| 450g pork fillet | |
| 100g serrano jamón or prosciutto | |
| 8 large sage leaves | |
| 2 tablespoons olive oil | |
| 2 tablespoons sherry or white wine | |
| 750ml milk | |
| 60g butter | |
| 3-4 sweetcorn, husks removed | |
| 2 tablespoons flour | |
| ½ teaspoon Dijon mustard | |
| kūmara bravas, to serve (see recipe) |
The southern USA method of cooking corn in milk and butter really elevates the sweetness and gives a satisfying creamy flavour. It also helps the corn char well on the barbecue. I freeze leftover milk for cooking as it’s great for other uses such as making béchamel sauce for fish pie.
View the recipe collection here
Instructions
| 1. | Cut the pork fillet into 8 pieces, each about 2.5cm thick. Using the palm of your hand, squash each to a flat piece about 1cm thick. Season lightly with salt and pepper. |
| 2. | Cut the jamón into 8 pieces, folding each in half to fit the top of the pork. |
| 3. | Top each piece of pork with a piece of jamon and a sage leaf and secure with a toothpick. |
| 4. | In a flat dish, mix the olive oil and sherry/wine and then add the pork, tossing to coat. |
| 5. | Set aside to marinate in the fridge for up to a day. |
| 6. | For the corn, put the milk and half the butter in a pan that will hold the corn cobs in a single layer without a lot of space around them (you can cut them in half). |
| 7. | Bring to a simmer, add the corn and simmer for 5 minutes, rolling them around regularly to cook all sides. |
| 8. | Remove from the milk. Measure out 250ml of the milk and set aside to cool. |
| 9. | Heat a barbecue or grill pan to very hot and cook the corn for 5 minutes until charred, turning regularly. |
| 10. | When cool enough to handle, cut the kernels away from the cob. |
| 11. | Melt the remaining butter in a saucepan over a medium heat. |
| 12. | Stir in the flour and cook, stirring, for 2 minutes without browning. |
| 13. | Mix the cooled milk into the mix, whisking gently for about 3 minutes until the mixture thickens. |
| 14. | Stir in the corn kernels and mustard and season with salt and pepper. |
| 15. | To cook the pork, heat a covered barbecue to 190℃/medium-high heat (or use a heavy-based frying pan). |
| 16. | Cook the pork for about 4-5 minutes until golden, turning once. |
| 17. | Spread the corn on a platter and top with the pork. |
| 18. | Serve with kūmara bravas. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean