Tagged: mustard

Peppered Kangaroo Steak with Mustard Sauce and Jersey Royals

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Looks good doesn’t it. It’s not burnt, it’s the pepper coating which with the meat and the sauce was a lovely combination. That was one highlight of the dish, the other was the Jersey Royals. I love waxy salad potatoes and usually buy in some Charlottes on a regular basis but this time of year is the Jersey Royal season. They are a little bit more expensive than regular new potatoes but the texture and taste is second to none.  There’s no secret way of cooking them, just boil in salted water for 15 minutes , drain and then toss in salted butter with herbs of your choice. Parsley, Dill, Mint or what I used, Chives. My chives are storming away covered in lovely purple flowers that can be used themselves sprinkled over salads etc.  As for the Jersey Royals I usually cook more than I need as both me and Carol just keep going back for more. I could just eat a plate of them alone.

For the sauce for two you need
2 Tbs Dijon Mustard
1 Tbs Wholegrain Mustard
Half glass of white wine
4 Tbs Cream or Creme Fraiche

Just put the lot in a small pan and reduce a little to a nice saucy consistency.

The Kangaroo was one of Lidl’s special offers. £3.99 for 300g. Ok you cannot guarantee the shape or amount of steaks you get but that’s up to you to sort out, I did get two even dishes out of 4 different shaped steaks. I have no ideas what part of the animal it is but I can vouch for it’s mild beefy flavour and tender texture. All I had to do was coat in a lot of ground black pepper and then fry on both sides for 3 minutes and rest a little.

I had some fine beans to hand so that was my veg sorted but honestly, if I had pre cooked potatoes, I could cook this live on Saturday Kitchen, telling stories of wild abandon and promoting this blog site and maybe my absent blogger’s new film, Go With God, of which I was too busy to do the catering, or too expensive, I can’t remember which but I did create some props. My conscience is clear now Frank.

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This I hope Olly Smith or as I call him, Incrediboy from The Incredibles would do his film and suggest a nice spicy Pinotage or Shiraz but eventually go for a Tempranillo  like we did.

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Then they could pass the dish along to guest Carol Kirkbride the weather girl and I could then beat Marcus Wareing at the omelette challenge. A perfect day or what.

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Oh, sorry, I seem to have wandered off there.  Dreaming of Carol’s warm front I think. Yes that was my wife Carol I was thinking of……… ahem.

You really must take advantage of these different meats that are around. They are incredible value and give fillet steak a very good run for it’s money.

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