Tagged: bacon

Pork Fillet stuffed with Prunes and Stilton with Savoury Savoy Cabbage and Crispy New Potatoes

Yes, I still have some dried prunes left. And as the humble prune is a dried plum, I wanted to recreate one of my favourite snacks which is Stilton with a plum chutney. Now the plum chutney is a specialised condiment to me as I am given a jar or two from Frank’s partner Julia every year and it’s lovely.
I was lucky enough to come across some very cheap Pork Fillets, or as they are sometimes called, Pork Tenderloin. It is exactly the same cut of meat on a pig as Fillet Steak is on a cow.
This dish had to be built in stages but comes together really quickly in the end.

First I par boiled some Savoy Cabbage only for a minute or two and then I cooled it down by putting it in a colander and running it under a cold tap to stop the cooking process.

Next I chopped up around 20 dried prunes and then gently fried them in olive oil to plump them up a bit and added a good glug of Cider Vinegar to add a little tartness to them. They will soak up the liquid don’t worry. Now leave this to cool.

The next stage was to par boil some new potatoes for around 5 minutes that I had peeled and cut into rough cubes. We’re not aspiring to be Michelin grade here, we just want flavour and a little prettiness.

Now we’re ready.

I got the Pork Fillet and made an incision along the length. A deep one, it needs to take a lot of stuffing ingredients.

I then pressed some Stilton cheese into the the groove.

Next were the lovely plump Prunes

To keep all this stuffing in, I then wrapped it in some Serrano Ham. I use Serrano as I’m not a snob. Cava to me, is just as good as Champagne.  Serrano to me, is just as good as Parma.

I then placed it on a baking tray ready to roast.

I then gently fried the New Potatoes for around 5 minutes gently tossing to get them evenly coated in oil and then put the pan into a hot oven along with the pork Fillet for 25 minutes.

When the Pork and potatoes were cooked I took the meat out and left it to rest. This is when the cabbage was finished.
Luckily enough I have two frying pans, so In the second pan I added 2 chopped cloves of garlic and a couple of slices of streaky bacon cut up with a good knob of butter and a little olive oil. I gently fried this for 2minutes and then to finish off the cabbage I added a tablespoon of wholegrain mustard and mixed it through.

Now you can put this all together.

The pork was lovely and moist and the Stilton was a hint that complimented the sweet prunes.

I thoroughly enjoyed this and so did Carol. Luckily enough I still have 2 pork fillets left so as we on our FabFoodBlog deal in bargain finds , you will be hearing a few more fillet recipes as I also gave one to Frank.

As a famous Pig once said. All recipes are equal but some are more equal than others.

Oink Oink Woof Woof Baa. Mugsie

Duck Breast with Cherry Sauce, Parsnip Mash and Pointed Cabbage

 

I love duck, roasted, crispy but mainly duck breast, pan fried. One of it’s main benefits is that it always goes well with a sauce, and a tart fruity sauce is best.

But isn’t duck expensive? Well if you shop at Tesco, yes. But guess where I found a very cheap duck breast at? – yes, Lidl. These buggers are BIG. At Tesco you get 2 in a 400g pack for £7. At Lidl you get just the one 400g breast for under a fiver. They are frozen so perfect to get some in for just when you francy some.

 

And why pointy cabbage? Well basically it’s what the missus brought home cheap from M&S. I would usually use Savoy cabbage but we use what we have, dont we! I won’t give a list of ingredients as there is nothing that you won’t have in and the rest is in the title of the dish.

First thing you need to do is defrost the duck and then score the fat by making a criss cross pattern in the skin, season the fatty side and place on a plate for later.

Next take a couple of spuds and a couple of parsnips, peel them, put them in a pan and just cover with water. Cut the potatoes small as the parsnips cook very quickly and you want them to be done at roughly the same time. Bring to the boil and cook until soft enough to mash.

While the spuds & parsnips are cooking, prepare your cabbage. I like to cut it into thin strips, place in a pan, add some water – but not so much that you cover the cabbage, add a pinch of salt, put on the lid and bring to the boil for a minute or 2, so still slightly undercooked. Then drain the hot water off and then rinse your cabbage through a few times with cold water to stop the cooking process and leave in cold water till later when you can bring it back to life.

You can start on the sauce. I used some cherries in a jar that I also used for my Black Forest Cheesecake. Blitz around half a jar with some of the syrup.

Put the mixture into a small saucepan and add a glug of Red Wine, a little sugar to sweeten the cherries a bit, and a little of your homemade chicken stock and bring to the boil and reduce to a nice thick double cream consistency. You can now leave this till plating up.

Now cook the duck. Put into a frying pan, fat side down on a medium heat, no need for oil as the fat will release loads as it renders down. Fry it on this side for 10-12 minutes then turn over and cook for another 5 minutes. Make sure the edges get done by fryng the duck with the edges touching the side of the pan.

While this is cooking you make your mash. Add a knob of butter and a splash of milk to the drained spuds & parsnips – add a little sea salt too. Now mash and test for seasoning, add some more salt if you want, but not too much. Leave in the same hot pan till serving.

When the duck is done, you want it pink in the middle. Trust yourself, keep poking it till you feel satisfied that it isn’t raw in the middle or even worse, that it has gone dry and overcooked. Put it on a warm plate to rest. This does two things, the meat relaxes so it will be tender and secondly, juices will leech out which you can use in the sauce. Collect the duck fat from the breast to use next time you want roast spuds for a sunday lunch, but  leave a smidgen to use with the cabbage

While the Duck is resting you need to reheat the cabbage . Finely chop a clove of garlic and add to the pan the duck was cooked in, I also added a finely chopped slice of bacon and fry gently and when the bacon is cooked throw in the cabbage and mix till cooked through.

Heat up your sauce and add the juices from the rested duck and a little knob of butter, it makes the sauce shiny! Now plate up. A good dollop of mash in the middle of the plate, cabbage on the side and slice the duck breast into half centimetre slices and lay on top of the mash. Drizzle the sauce over and around the duck and there you go. Top quality scran for less than £3 each for 2 people.

Right, that’s my Cherries used up, but I still have more Duck left.

Try it and let us know how you got on. Was lovely with some Shiraz.  Yours, Mugsie.