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Pork Fillet Wellington
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.
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- Details
- Written by Tony Carson
- Category: Recipes
While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….
Ingredients:-
2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry
Method:-
(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.
We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"
- Details
- Written by Tony Carson
- Category: Recipes
We needed Spinach for a recipe the other day. I appreciate that it wilts down, but why do we always have to buy it in industrial quantities?
So what to do with left-over Spinach? This worked really well as a side dish.
Ingredients:-
½ an Onion, finely sliced
2 Tbsp of Plain Flour (Gluten free for us)
¼ Tsp of dry Thyme
240ml of Milk (Lactose free for us)
2 Tbsp of Ground Cashew Nuts
3 Tbsp of Dairy Free Margarine
140g of Breadcrumbs (Gluten free for us)
100g of Cheese (Lactose free for us)
200g of Spinach
20g of Italian style grated Cheese
Salt & Pepper to season
Oil to fry
Method:-
(1) On a low heat add a little oil to a frying pan and fry the Onions until softened.
(2) Sprinkle the Flour over Onions.
(3) Season with Salt & Pepper.
(4) Add the Spinach and Thyme and stir in.
(5) Lower the heat until the Spinach has wilted.
(6) Whisk the ground Cashew Nuts into the Milk and add to the pan.
(7) Allow to simmer for 2 minutes.
(8) Add the Cheese.
(9) Spoon the mix into oven proof dishes.
(10) Add the melted Margarine to the Breadcrumbs along with the Italian style Grated Cheese.
(11) Sprinkle over and place in a pre-heated oven at 180c for 15 to 20 minutes, until the topping is golden brown.
We served this as a side for a small Pork Leg cut. This outshone the rather tough bit of Pig!
- Details
- Written by Tony Carson
- Category: Recipes
Another ‘Winter Warmer’ for the list at
http://www.eatwellonuc.org.uk/index.php/component/tags/tag/winter-warmers
Ingredients:-
1 Onion, diced
2 Cloves of Garlic, minced
2 Celery Sticks, sliced
1 Long Red Pepper, chopped thickly
320g of Smoked Sausage, thickly sliced
1 Tsp of Sweet Smoked Paprika
½ Tsp of Ground Cumin
½ Tsp of Chilli Flakes
1 Tin of Chopped Tomatoes, plus a tin of Water
1 Tin of Cannelloni Beans, drained
250g of Fresh Spinach
2 Tbsp of Breadcrumbs mixed with Mixed Herbs (Gluten free here)
Oil to fry
Salt & Pepper to season
Method:-
(1) Add Oil to a Dutch Oven of large frying pan over a medium heat.
(2) Add the Onions and season with Salt & Pepper.
(3) Cook until softened, then add the Garlic, Celery, and Peppers.
(4) Stir and cook for a further 2 minutes.
(5) Add the Sliced Sausage and fry until it is browned.
(6) Reduce the heat and add the Paprika, Chilli Flakes, Cumin and stir in.
(7) Add the Chopped Tomatoes and bring to the boil.
(8) Reduce the heat and simmer for 40 minutes covered, stirring occasionally.
(9) Add the Beans and Spinach and warm through.
(10) Scatter the Herbed Breadcrumbs over and place under a pre-heated grill until the Breadcrumbs are golden brown.
We served ours with mixed Rice and fried Bok choy. A really tasty dish for not a lot of money.
- Details
- Written by Tony Carson
- Category: Recipes
Probably not what you’d call a traditional English Winter Warmer. But it’s cold in Mongolia and there’s steam here over the dish. So I thing we can extend this definition?
Ingredients:-
500g for Chicken Breast, cut into strips
2 Tsp of Cornflour
½ Tsp of Chinese Five Spice
60ml of Shaoxing Wine
2 Cloves of Garlic, minced
2 cm of fresh Ginger, grated
2 Tbsp of Soy Sauce
1 Onion, cut into wedges
½ a Red Pepper, sliced
3 Spring Onions, cut into lengths
80ml of Hoisin Sauce
2 Tsp of Sesame Oil
1 Tsp of Toasted Sesame Seeds, to garnish
50g of Steamed Mange Tout & Mixed Rice, as sides
Oil to fry
Method:-
(1) Combine the Cornflour, Five Spice, Shaoxing Wine, Garlic, Ginger and 2 Tsp of the Soy Sauce.
(2) Add the Chicken and toss to coat.
(3) Place in the fridge to marinade of 30 minutes.
(4) Hear a little Oil in a Wok or large Frying Pan or a high heat.
(5) Remove the Chicken from the marinade, keeping the marinade.
(6) Fry the Chicken until lightly browned on all sides.
(7) Add a little more Oil and then add the Onions are stir fry for a further minute.
(8) Return the Chicken to the Wok with the reserved marinade, Hoisin Sauce, Sesame Oil and remaining Soy Sauce.
(8) Heat Sizzler Skillets in the over to 200c, if you have them. If not warm plates.
(9) Fry for 2 to 3 minutes until the sauce thickens and the Chicken is hot.
(10) serve with a sprinkling of Seseme seeds.
We Served ours with home fried Prawn Crackers, Mixed Rice and Steamed Mange Tout.
- Details
- Written by Tony Carson
- Category: Recipes
For a recipe with limited and low cost ingredients this was a really rich and hearty meal.
Ingredients:-
4 Chicken Thighs
3 Medium Potatoes, cubed
200g of Chorizo, thickly sliced
2 Cloves of Garlic, minced
1 Red Pepper, sliced
1 Red Onion, sliced
1 Tin of chopped Tomatoes
1 Tbsp of Dried Oregano
½ of a punnet of Cherry Tomatoes
Ingredients for the Rub:-
2 Tbsp of Lemon Juice
1 ½ of a Tsp of Paprika
¼ of a sp of Cayenne Pepper
Salt & Pepper
Oil to Fry
Method:-
(1) Combine the Rub ingredients in a bowl.
(2) Rub into the Chicken and set aside.
(3) Par boil the Potatoes and set aside.
(4) Heat Oil in a Dutch Oven or large frying pan to a high heat.
(5) Add the Chicken skin side down and cook until the skin is golden brown.
(6) Turn over and cook for a further couple of minutes.
(7) Remove and set aside again.
(8) Add the Chorizo and lightly brown on both sides, then remove and set aside.
(9) Reduce the heat to medium and add the Onions & Red Pepper.
(10) Fry for a further 2 minutes and then add the Garlic, Stirring for a further minute.
(11) Add the Tinned Tomatoes and Oregano, stirring to combine.
(12) Add the Potatoes, Chicken, Chorizo and Cherry Tomatoes.
(13) Transfer to a pre-heated oven at 180c and cook for 30 to 40 minutes, until the Chicken is cooked through.
We really enjoyed this recipe and it was really quite easy to complete. With limited washing-up, which is always a bonus…..
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