It's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
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.
