Pork fillet served with rich creamed kale and sweet caramelised apples
Preheat the oven to 180'C.
Season the meat with the paprika and salt. Heat the oil in a pan and sear the pork on all sides. Add the butter, allow to melt and then baste the meat. Transfer to the oven for 8 to 10 minutes depending on the size.
Finely chop the kale. Add to the pan that you have cooked the pork in and cook for a couple of minutes. Add the double cream and reduce until the the cream is thick and the kale has wilted down. Finish with grated nutmeg.
Cut the apples into wedges making sure to remove all of the core. Place the sugar in a saucepan and melt to a caramel. Add the butter and leave to bubble before adding the apples. Cook for 3 to 5 minutes until the apples are golden brown and sticky.
Place a neat pile of kale in the middle of the plate. Place the pork on top and finish with the caramelised apples.
«When in season, trying using pears and quinces to vary the flavours in this dish.»