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Pork Fillet with Sage & Cashew Stuffing
A Fillet of Pork at just under £3 seemed a good starting point for this recipe.
Ingredients:-
1 Pork Fillet, butterflied
1 Small Onion, finely diced
1 Tsp of Dried Sage
2 Tbsp of Cashew Nuts, powdered in a food processor
100g of Bread Crumbs (Gluten free for us)
1 Egg, beaten
2 Tbsp of Olive Oil
1 Tbsp of Pork Seasoning - See below
6 Rashers of Bacon
300ml of Milk (Lactose free for us)
½ Lemon, juiced
2 Tbsp of Margarine
Salt & Pepper to season
Ingredients Pork Seasoning:-
2 Tsp of Brown Sugar
½ Tsp of Smoked Paprika
½ Tsp of Cumin Powder
½ Tsp of Onion Powder
½ Tsp of Garlic Powder
½ Tsp of Cayenne Pepper powder
Method:-
(1) Combine the Milk and Lemon Juice in a jug and allow to sit for 5 minutes. Seasoning with Salt & Pepper.
(2) In a bowl add the Pork Fillet and pour over the Milk max, cover and place in the fridge for 2 hours.
(3) Pat the Pork dry with kitchen paper and cut lengthways to butterfly.
(4) Rub the Pork with a little Oil on all sides and then rib with the Pork Seasoning.
(5) Set aside until you have your Stuffing ready.
To Make the Stuffing:-
(1) Heat Oil and Margarine in a pan.
(2) Fry the Onions on a low heat until softened.
(3) Add the Sage and Cashew Nut Powder and simmer for 2 minutes.
(4) Add the Breadcrumbs and stir in.
(5) Remove from the heat and allow to cool.
(6) Stir in the Egg and combine well.
Assembling:-
(1) Generously spread the stuffing on one side of the butterflied Fillet.
(2) Wrap the Bacon around and secure with cocktail sticks.
(3) Place on Parchment Paper in the oven preheated to 170c and cook for 30 to 40 minutes.
(4) Slice diagonally and serve.
We served ours with plain boiled Rice, Cider and Onion Sauce and some Broccoli, it didn’t really need anything more flavour wise.
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- Written by Tony Carson
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We’ve been playing with Lacto Fermenting Garlic – Instructions here. Which if anything has made the already potent Polish Garlic even more so. Normal grated Garlic works just fine but we like our little experiments….
As we knew this was going to be very Garlicy Sue replaced the usual (Gluten free) bread crumbs with some home made Garlic bread we had in the freezer. A quick blitz in the wuzzer and it was good to go.
Our previous Chicken Kiev recipe is here.
These were really good and we served them with Chips and a home had Coleslaw. We won’t be having vampire issues in the near future!
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- Written by Tony Carson
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Bolognaise is a staple here but traditional Wheat based Pasta is off the menu as Sue has a very damaging reaction to the Gluten. So we’re always on the look out for interesting alternatives. We’ve tried and enjoyed Rice Tagliatelle which is great, but it really only want immersing in boiling water. It very quickly looses starch and congeals if you’re not careful.
So what is that strange looking grey / green stuff you may be wondering? It’s Sweet Potato starch Tagliatelle. I spotted this in a Chinese supermarket in Manchester when I was working there a couple of weeks ago. The name is perhaps a bit deceptive. Although it is made from the starch of Sweet Potatoes, it’s actually not at all sweet. It has the texture of traditional pasta and is boiled for 6 to 7 minutes without the risk of sticking together. Despite the odd colour it was very tasty.
Our general Bolognaise recipe is here
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- Written by Tony Carson
- Category: Recipes
As a bit of a joke I posted “ Your turn to make proper Bubble & Squeak Sue” on Facebook. Never challenge the Chef! Off she toddled to the freezer to rummage through the boxes of bits and bobs we keep from previous meals and came up with this All Day Breakfast gig.
Sausages
Garlic Button Mushrooms
Bubble & Squeak
Crispy grilled Bacon
Fried Egg
Baked Beans
Not surprisingly for us Chilli had found it’s way into some of the left over veg at some stage – which was actually a great, if unexpected, addition! Price wise this meal probably cost us £1.50 each in fresh ingredients. The nearest equivalent I can find is at Stop The World Cafe at Leigh-On-Sea in Essex - “The Belly Buster Breakfast” at £11.50.
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- Written by Tony Carson
- Category: Recipes
If you are ever a bit too generous with the spuds and end up with some mashed Potato left over this is a great way to make us of them.
Ingredients:-
Cooked mashed potato
Grated cheese
Flour (Gluten free in our case)
2 Eggs lightly beaten
Salt and Pepper to taste
Chopped Spring Onion
Oil for frying
Method:-
(1) Mix all the ingredients adding extra flour if the mixture seems a bit wet to form.
(2) Flour a board and pop your mixture on the flour.
(3) Lightly sprinkle the top with flour and then pat out to a thickness of about 1cm.
(4) Cut into disks. We haven’t go a cutting so I just use a glass!
(5) Add Oil to a frying pan and place over a medium heat.
(6) Fry gently on both sides.
We enjoyed these as a side with slow roast spare Ribs and Coleslaw.
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- Written by Tony Carson
- Category: Recipes
Sue is always developing her crispy coatings. You might have seen these Popcorn style coatings at the major take away restaurants. So here is our none Popcorn version with an unusual twist in the ingredients…..
Ingredients:-
Chicken thighs
Plain (Gluten free in our case) Flour
Chilli flakes
Garlic Salt
Onion Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
A sharing bag of Cheese and Onion crisps
2 Eggs, beaten for the Egg wash.
Method:-
(1) Smash the crisps up in their bag.
(2) Mix all the dry ingredients well.
(3) Dip each Chicken portion in the seasoned flour mix.
(4) Dip in the Egg wash.
(5) Re-coat with seasoned flour mix.
(6) Roast on a grill tray at 180C for 25 minutes.
We had home made Coleslaw, Garlic Bread and Corn on the Cob with ours.
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