We all love to entertain but we don’t always have as much time as we would like. Try these crispy pork escalopes with celeriac and potato gratin to have a successful meal that is very easy to prepare.

Marinating the pork in buttermilk is a wonderful way to tenderise it and make the flesh that much more succulent. This also works well with chicken breast or turkey breast. Celeriac is a favourite of mine and it is now widely available. It is full of flavour. Celery salt is worth trying. It is very good on roasted vegetables, on roast beef or over goat’s cheese.

Potato gratin is a great standby with any grilled meat. It is tasty and creamy. I like to use a Japanese mandolin so that every slice will be the same thickness. This warming delicious dish is perfect for a special occasion with friends and family. It can be cooked in advance and reheated in the oven, covered with foil.

Happy cooking.

Crispy pork escalopes

Serves four

  • 300g (11oz) minute escalope pork steaks (8 in total)
  • 300ml (1/2 pint) buttermilk
  • 2 garlic cloves, thinly sliced
  • 2 tsp celery salt
  • 25g (1oz) plain flour
  • 2 eggs
  • 150g (5oz) panko (dried white breadcrumbs)
  • Donegal Rapeseed oil, for frying
  • Sea salt and freshly ground black pepper
  • Celeriac and potato gratin (see separate recipe), steamed French beans and redcurrant jelly, to serve

    • 1. Place the buttermilk, garlic and celery salt in a bowl and add the pork. Set aside at room temperature for an hour to allow the buttermilk to tenderise the pork or up to 24 hours in the fridge is perfect.

    2. About 20 minutes before you’re ready to serve, heat a large non-stick frying pan. Season the flour on a flat plate and beat in the eggs in a shallow dish. Remove the pork from the buttermilk marinade, gently shaking off any excess, then dust in the seasoned flour. Dip into the beaten egg and then coat in the panko (breadcrumbs). Add some oil to the frying pan and fry the coated pork escalopes for six to seven minutes until cooked through and golden brown. Keep warm while you cook the remainder.

    3. Arrange the crispy pork escalopes on warmed plates with the celeriac and potato gratin. Add some steamed French beans and a dollop of redcurrant jelly, if liked.

    Celeriac and potato gratin

    Serves four to six

  • 500ml (18fl oz) cream
  • 250ml (9fl oz) milk
  • 2 large garlic cloves, finely chopped
  • 1 tbsp chopped fresh rosemary or sage
  • 1 tbsp Dijon mustard
  • 1 celeriac, peeled, quartered and thinly sliced
  • 500g (1 1/4lb) potatoes, peeled and thinly sliced
  • Salt and freshly ground white pepper

    • 1. Preheat the oven to 180oC (350oF/ gas mark four). Bring the cream, milk, garlic, rosemary or sage and mustard to the boil in a pan and then turn off. Pour a little into the bottom of an ovenproof gratin dish.

    2. Arrange a layer of celeriac, then season. Pour over some more of the cream mixture and repeat the process, alternating potato and celeriac, finishing with a layer of potato.

    3. Pour the rest of the cream mixture over the gratin and press down gently with a fish slice. Bake for 60 to 75mins or until golden and the vegetables are tender when checked with a sharp knife.

    4. Leave to settle for five to 10 minutes before serving.