Wineport Lodge is the gastronomic beacon of the midlands. Situated in Glasson on the shores of the Lough Ree, the restaurant - like the guest rooms - has beautiful views over the lake. Its kitchens are run by Feargal O'Donnell, a chef who has an impressive CV. He's worked in great London hotels like The Cumberland and The Mayfair, he's worked with Michael Deane in Belfast, and in Dublin he's worked in Number 10, Roly's and La Stampa. He's been the head chef in Wineport since 1998 and under his direction the kitchens have garnered numerous accolades and good reviews. Here's a comfort food dish which could also be made using veal or turkey. This one uses pork. It's inexpensive to make and not difficult to prepare. Perfect for a family supper on a Winter's evening.

Piccata of Pork Fillet with parmesan, egg yolk and balsamic dressed winter leaves

Serves 4

Ingredients

For the Pork Piccata

8 slices pork fillet - 20mm thick
5 egg yolks
50g finely grated parmesan cheese
50ml fresh cream
8 sage leaves-finely chopped

salt and pepper to taste

For the Salad

Selection of salad leaves, rocket, baby spinach, frisé etc.

Honey balsamic dressing

4 tblsp Good quality balsamic vinegar
4 tblsp Good quality olive oil
2 tblsp Honey
1 clove Garlic-crushed
½ Cup Chopped chives and fresh basil leaves

Method

Flatten the pork slices between two pieces of cling film using a rolling pin to just under half its thickness.

Mix egg yolks, parmesan, cream and sage together and season with salt & pepper.

Mix all the ingredients together for the salad dressing.

Dip the pork fillets into parmesan egg mix and pan fry in olive oil for about 3 mins each side, until golden brown.

Dress the leaves with dressing, without using all of it.

Place the cooked pork fillets on top of the leaves on warmed serving plates and finish with a little dressing.

Serve with a simple baked potato with a knob of butter or crème fraiche.

Wineport Lodge, Glasson, Athlone, Co. Westmeath.
Tel. 0902 85466