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Pork Fillet Wellington
There’s an offer on British Pork at the local Supermarket at the moment. So a whole Pork Fillet cost a little over £2. We had a few bits & Bobs in the fridge which needed using up including some Polish Paté. So here’s our take on Pork Fillet Wellington.
Ingredients:-
A whole Pork Fillet
200g of Mushroom Paté
100g of sliced Chorizo
4 Medium Mushrooms, chopped
½ a Red Onion, chopped finely
Puff Pasty (Gluten free Just Roll here – Lazy I know!)
Oil to fry
Salt & Pepper
1 Egg beaten for an Egg wash
Method:-
(1) Sauté the Onion in a frying pan with a little Oil and add the Mushrooms.
(2) Set aside to cool.
(3) Sear the Fillet on all side to brown slightly and set aside.
(4) When both are cool spread the Pastry out on a board cover in kitchen parchment.
(5) layer the Chorizo over the Pastry allowing space on all side so you can stick the Pastry parcel together.
(6) Spread the Paté over the Chorizo in a generous layer.
(7) Spread the Sautéed Mushrooms and Onion over the Paté in an even layer.
(8) Place the Fillet in the middle of the Pastry and lifting one edge of the Pastry roll to make a cylindrical parcel.
(9) Fold the ends of the parcel in and seal all the edges with Egg wash.
(10) Pre heat the oven to 180c.
(11) Brush all the visible Pastry with Egg wash.
(12) Use the parchment to lift the parcel onto an oven tray.
(13) Place in the oven and cook for 30 minutes until the pastry is browned.
(14) Remove from the oven and allow to rest for a further 10 minutes. The Fillet will continue to slowly cook.
(15) With a sharp knife slice diagonally into thick slices and plate up.
We served ours with a Red Wine Jus, made with a Red Wine Stock Pot and seasonal vegetables. Quite a treat and well within budget as it lasted us for two meals.
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- Written by Tony Carson
- Category: Recipes
Sometimes amongst our evening collections we get on date or out of date meat. Generally if it’s cooked well even the out of date things are good for the Foxes.
On this occasion we took a bit of a chance on this Topside Roasting Joint. It was out of date so we couldn’t pass it on. So I trimmed all the outside away to create two thick steaks. The trim will be very much appreciated by the Foxes tonight.
This was actually one of the best meals we’ve had for a long time. The flavour combinations were incredibly good!
Marinade Ingredients:-
2 Steaks
1 Tbsp of Oyster Sauce
1 Tbsp of Fish Sauce
1 Tbsp of Soy Sauce (Gluten free for us)
2 Cloves of Garlic, minced
1 Tsp of White Pepper
1 Tbsp of Brown Sugar
Nahm Jim Jaew Ingredients:-
2 Tsp of Glutinous Rice (Raw)
1 Tbsp of Tamarind Paste
3 Tbsp of Fish Sauce
1 Tbsp of Lime Juice
1 Tbsp of Honey
1 Tbsp of Chilli Flakes
2 Tsp of finely chopped Coriander
1 Shallot, diced
Method:-
(1) For the marinade mix all the ingredients and massage into the Steaks. Place in the fridge fully immersed for at least 2 hours.
(2) For the Nahm Jim Jaew dry fry the Rice until it starts popping.
(3) Remove from the heat and allow to cool.
(4) In a grinder, grind to a fine powder.
(5) Combine with the other ingredients and add to the plates as a dipping sauce.
(6) Fry your steak to your liking. We like ours quite rare.
(7) Allow to rest and then slice thinly.
(8) Boil and present your Glutinous Rice using a ramekin to form into a tower.
We served ours with baby Sweetcorn, Mangetout and a slice of Lime.
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- Written by Tony Carson
- Category: Recipes
This believe it or not, should have been a Frittata. But we had one the last time we had lots of Eggs which were short dated. So the idea mutated from Frittata, through conventional savoury Pancakes to this monster!
Gluten free Pancakes are a bit tricky to flip, but this recipe works well and will make 10 fluffy Pancakes. You can halve or quarter the quantities as required.
Ingredients:-
400g Plain White Flour, Gluten free for us
4 eggs
1L of Almond milk
2 Tsp of Baking Powder
2 Tsp of Salt
Oil, for the pan
Method:-
(1) Mix and whisk your batter.
(2) Heat a small frying pan with a little Oil. It’s best to use this batter as soon as you can as the Baking Powder is only active for a short time.
(3) Fry on both sides until golden brown and lay on baking parchment to separate.
(4) Cook your fillings. We used Onions, Mushrooms, Red Pepper, Ricotta, Crispy Bacon and Chorizo. But that’s up to you.
(5) In an oven proof dish layer your Pancakes with your filling between each one.
(6) Dress with Cheese and place in the over at 170c until the Cheese melts.
This was much better than the intended Frittata. But man it was filling! We’ll have the other half cold with some Salad tomorrow!
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- Written by Tony Carson
- Category: Recipes
This is our take on a traditional dish from Northern Spain - Far from traditional in our case….
Ingredients:-
4 Slices / Steaks of Rump (there’s a story about how we came by rump steak, perhaps for later….) Beaten out with a meat hammer and seasoned with Salt & Pepper
Slices of Polish Garlic Sausage
Sliced Chorizo
Sliced Emmental Cheese
Batter (Gluten free in our case)
Breadcrumbs (Gluten free in our case)
Method:-
(1) Lay one of the Steaks on a board.
(2) Layer the Cheese, then the cured Meats, followed by a second layer of Cheese.
(4) Place the second Steak over the top.
(5) Immerse in Batter so it is evenly coated.
(6) Dredge in Breadcrumbs.
(7) Deep fry at 170c until golden brown.
(8) Drain and cut diagonally.
We like our Beef quite rare. If you prefer it well done your Cheese will melt more.
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- Written by Tony Carson
- Category: Recipes
Sometimes an experiment works! This was supposed to be a food joke, but actually we both really liked them!
Ingredients:-
50g of Frozen Peas
2 Tbsp of Gram Flour
2 Tbsp of Cornflour
1 Tbsp of Mint Sauce
1 Tsp of Dried Mint
1 Tsp of Garlic Granules
1 Tsp of Baked Powder
½ a Tsp of Turmeric
Soda Water
Salt & Pepper
Method:-
(1) Mix the dry ingredients.
(2) Add the Soda Water, enough to make a thick batter.
(3) Add the Peas.
(4) Spoon into a fryer in small batches and fry at 170c, until they float.
(5) Drain on kitchen paper and re-dunk when you’re ready to serve.
Although this is an obvious sign of our (OK my) decent into madness. It’s actually well worth the effort and really tasty…...
Serve with Fish & Chips with DIY Tartar Sauce. Jobs a good un….
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- Written by Tony Carson
- Category: Recipes
We think this technique created the best Cracking from the lowest priced bit of Pork. If your Pork has ribs in, it’s wise to cut them out, you can always make spare ribs another day.
Ingredients:-
500g of boneless Belly Pork
Spirit Vinegar
Salt
Cumin
Five Spice
Garlic Powder
Pepper
Brown Sugar
Mixed Herbs
Method:-
(1) Turn your Pork skin side down and with a sharp knife cut almost all the way to the Rind at about 2 ½ Cm spacing in both directions. You should have a series of cubes stuck to the Rind.
(2) Mix Salt, Cumin, Five Spice, Garlic Powder, Pepper, Brown Sugar and Mixed Herbs into a dry rub.
(3) Rub this over the meat and specifically into the cuts you have made in the meat.
(4) Turn the Pork over and pat the Rind dry.
(6) Place in an over proof dish Rind side up.
(7) Massage Spirit vinegar over the Rind.
(8) Place in your Oven or Air Fryer at 98c for 30 minutes.
(9) Remove and massage Oil and Salt all over the Rind.
(10) Cook for a further 45 minutes at 200c.
It’s unlikely we’ll be doing the scoring the Rind thing again, this worked and tasted so much better. Crispy Crackling with tender and well seasoned meat beneath.
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