Here at Northop Hall Country House Hotel we pride ourselves in our selection of fresh and fancy dishes so why not get involved and get your hands dirty, all from the comfort of your own home? Our new 5* kitchen team, using locally sourced ingredients, have created a menu designed to blow your taste buds away.
This specific dish, along with a brand-new menu, is yet to be launched, so hold tight and enjoy your sneak preview!
- 1 x 10oz French trimmed pork chop
- 1 medium free-range hen’s egg
- 200g boiled new potatoes
- 4 spring onions
- 20g chopped chive
- 100g salted butter
- 50g red wine jus
Begin by boiling your new potatoes and making a red wine jus. If you don’t already have your own recipe, you’ll need;
2tbp olive oil
2 finely chopped shallots
175ml red wine
800ml beef stock
1 bay leaf / rosemary sprig
1 pinch of sugar
Fry shallots in olive oil until caramelised. Add red wine and herbs and allow to simmer for 10 minutes. Poor in the stock until reduced by half and strain. Finally bring to the boil and stir in butter.
Once you have these ingredients to hand, you’re ready to cook! Click on the video above for our step by step guide…
(We would love to see how everyone’s turned out so feel free to upload a picture to your social media page and don’t forget to tag us!)