Wild Boar Cutlet, Sautéed New Potato and Chorizo, Charred Fennel & Salsa Verde

Courtesy of Jack Pearce (Instagram: '“Foodbyjackk”)

Courtesy of Jack Pearce (Instagram: '“Foodbyjackk”)

 

Ingredients:

  • Wild Boar Cutlets (2pp)

  • 750g New Potatoes

  • 250g Chorizo

  • 1 Head of Fennel

  • 1L Chicken Stock

  • Salt

  • Pepper

  • Olive Oil

  • Handful of Basil

  • Hanful of Parsley

  • Handful of Mint

  • 2 tsp capers

  • 1 Knob of butter

  • 3 Sprigs of Thyme

  • 3 Sprigs of Rosemary

  • 2 Cloves of Garlic

Method

  1. Start by quartering down the fennel twice into 8 slices. Place them into a deep baking tray and cover with chicken stock. Cook for 30 minutes at 160 degrees, or until tender.

  2. Place the new potatoes into a saucepan with a good handful of salt, cover with water and boil for 10-12 minutes, until a knife can pierce them & then leave to cool down.

  3. Whilst the fennel and new potatoes cool down, place the parsley, basil and mint into a pestle and mortar (or even a food processor), grind the herbs until they break down. Add the capers and a good glug of olive oil, followed by salt and pepper, then mix through. Place your salsa verde into the fridge until needed.

  4. Slice the chorizo and new potatoes thinly before heating a large saucepan with a splash of olive oil. Place the new potatoes in the pan with a handful of chopped rosemary. You’re looking for a golden brown colour on the potatoes, turn them over and add the chorizo.

  5. Fry the potaotes and the chorizo off for 1 more minute before adding a knob of butter, this will help colour the potatoes and add more flavour.

  6. Heat up a frying pan with a splash of olive oil and let it get smoking hot. Season the Wild Boar cutlets on both sides before placing in the pan. You want to get a really good sear on both sides so cook them for 3 minutes on each side before turning over, cook for a further 3 minutes with butter, rosemary, thyme and garlic. (Keep basting the cutlets before resting them for 5 minutes)

  7. Whilst the cutlets are resting, charr the fennel in a frying pan. To plate up, slice the cutlets into even strips before placing them on top of the sautéed new potatoes and chorizo, followed by the fennel and salsa verde.