Tagged: stilton

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

Chicken, Ham and Stilton Roulade, Crushed Roasted New Potatoes and Mushroom Sauce

Oooh, lets get fiddly.

I had two chicken breasts. Me and the missus wanted to eat them, but how could I “big” them up?

I looked in the fridge and saw some Stilton cheese.

I immediately thought of a song by Gong on the Live Floating Anarchy album where David Allen starts singing “Chicken and cheese, it’ll make you sneeze”

“That’s the one for me” I thought but there will have to be something else with it. I just knew I wanted to make a mushroom sauce to accompany it.

Then I cast my mind back through so many Masterchef episodes I’ve seen and thought of a ‘roulade’. [The word roulade originates from the French word “rouler” meaning “to roll”.[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. – courtesy of wikipedia… for all of you who don’t watch Masterchef and therefore had no idea what a ‘roulade’ was! Frank]

I had some new potatoes, which I love but I needed some cruchy texture, so I thought I’d roast them.

That’s how my mind works. I open the fridge, stare at it for a few minutes and my brain starts playing on the fruit machine of ingredients until a winner comes up.

So what do we need:
Chicken breast – skin off.
Ham – Parma or I used Serrano
Stilton
Mushrooms
Onion
Chicken Stock
New Potatoes
Cream

First of all I parboiled some new potatoes and then, with a rolling pin, bashed them lightly to open them up.
Then I tossed them in olive oil and put them into a hot oven.

Next thing is to “roulade” the chicken.

Place a chicken breast inbetween some cling film or greaseproof paper, and bash it with a rolling pin to stretch it out. Then take some ham and place it on top of the chicken, then place your stilton on the ham.

 

Next roll the chicken into a cylindrical shape and then wrap it tightly in some tin foil

Stick this into the oven on a tray for 20 minutes and check your potatoes while you’re at it

Now make your sauce. It’s very easy, as you may have followed this recipe in a previous post.

Fry some onion and then the chopped mushrooms, add a glug of chicken stock and then add some cream. Reduce it till it’s a nice saucy consistency. I judge it by dragging a wooden spoon through it and if it leaves a line, it’s ready.

Now everything should be ready. Take the foil off the chicken and the potatoes out of the oven

Any juices that come from the chicken, add to the sauce. Maximum flavour, remember. Slice the chicken up evenly and your ready to serve. I placed the chicken on top of the mushroom sauce with the potatoes around and added some carrots. Choose whatever veg you like and VOILA!

Utterly scrumptious. I would add that I could have used a lot more cheese in the roulade, but hell, I’m not complaining.

Rock and ROLL ! Mugsie


Get Facebook Buttons