Eight Bells

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Saturday, November 18, 2006

Stuffed Pork Fillet with Parsnip, Apple and Potato Puree

Here's a dish straight out of Homer Simpsons recipe book. Pork fillet stuffed with pork sausage and wrapped in bacon.
We used some leftover raviloi filling to stuff the pork fillet. The following will serve two.

1 350g pork fillet
Enough rindless streaky bacon to wrap the fillet
Pork sausage, cabbage and ricotta stuffing (from the ravioli recipe)
3 parsnips, peeled and cut into pieces
1 apple, peeled, cored and cut into pieces
4 potatoes, peeled and cut into pieces
1 lemon
Salt & pepper
Stams tart apple syrup


The pork fillet needs to be slit down one side with a sharp knife and then laid out flat and beaten carefully till you have a flat fillet about about 1 cm thick.
Spread the stuffing on to the fillet and then roll up and wrap with bacon.
Cook at 160C for around 40 mins, cover with foil towards the end to prevent the bacon from over browning, it needs to remain tender. Rest the fillet for 5 mins when cooked while you make the puree.


Put your potatoes in a pot of water and boil till cooked. Put your parsnips and apple in a seperate pot of water with a little lemon juice and about a teaspoon of lemon zest. Boil until soft. Drain both when done and put in a bowl. Add 2 tablespoons of warm cream and some salt & pepper and blend to a smooth consistency with your 'whizstick'.
Serve with the pork and drizzle on a little of the apple syrup.


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