STUFFED PORK FILLET
Starting with the thought "Hhmm, Pork & Prunes...?" this delicious stuffed pork fillet recipe has evolved into a mouth-watering roast for 6. All quantities are very approximate as I don't weigh or measure anything when making this.
Provided by BonusMeals
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preparation.
- Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand.
- Refrigerate for at least 1 hour.
- Gently fry the onions, mushroom and garlic in the olive oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
- Take the pork fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet - 1/3 of the way down. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
- Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. The fillet should now be 3 times its original width - top third to one side and middle third to the other.
- Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
- Set the mushroom mixture to one side to cool. It may be worth leaving in a sieve for the excess juices to drain.
- Assembly.
- Lay the streaky bacon out across a chopping board in rows. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. You need to have enough rashers that side by side they are wider than your pork fillet is long. They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking.
- Lay the double-butterflied pork fillet out across the bacon.
- Spread the pate evenly across the pork.
- Spread the mushroom mixture across the pate.
- Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice).
- Spread the Pork stuffing evenly across the chicken.
- Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers.
- Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon.
- Sprinkle with freshly ground black pepper.
- Cooking.
- Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning.
- Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
- Carve.
- Serve with:.
- Steamed savoy cabbage sprinkled with caraway seeds. When cooked, toss in a knob of butter and a small turn of black pepper.
- Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil).
- Special Mash.
- Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.
Nutrition Facts : Calories 575.3, Fat 36.6, SaturatedFat 11.5, Cholesterol 168.1, Sodium 584.5, Carbohydrate 19.3, Fiber 2.3, Sugar 13.1, Protein 41.7
PORK PARCELS
I made this with left over pork loin (Recipe #34634). I know there are a THOUSAND similar recipes but I thought I'd post my version anyway :) I'm sure this can be changed to ground beef, left over brisket, or chicken and be just as delicious! Feel free to omit the cheese in the meat mixture if you like, it's just as good!
Provided by Mamma Bug
Categories Pork
Time 25m
Yield 8 parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Warm the left over meat with barbecue sauce, vinegar, garlic,and onions cooking over the stove until the sauce reduces.
- Once reduced, stir in the cheese.
- Unroll dough and make Unroll dough and separate into 4 rectangles, then cut those rectangles into 8 squares making sure to seal the perforations in the dough.
- Place about 2 rounded tablespoons ground beef mixture on center of each square. Fold dough over filling, bringing the pointed edges to the center.
- Place on ungreased cookie sheet.
- Bake about 15 minutes or until golden brown.
- Remove from cookie sheet and serve immediately.
Nutrition Facts : Calories 319.8, Fat 8.9, SaturatedFat 2.7, Cholesterol 76.2, Sodium 427.6, Carbohydrate 36.5, Fiber 2.4, Sugar 6.9, Protein 21.2
PORK PARCELS
Pork slow cooked in oven--no mess in foil. This is another swap and add as much or as little as you like.
Provided by she who can not cook
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 190°.
- Rip up 4 pieces of silver foil.
- Put a bit of butter on each and rub around in a circle.
- Place potato slices of the bottom of the foil.
- Place the thin sliced onions on top.
- Now place the pork on top on that.
- Add salt and pepper.
- Place a layer of mushrooms.
- Place on top one more layer of potatoes.
- Put a couple of drops of lemon on top.
- Bring the edges of foil together and twist shut.
- Bake 1 to 1 1/2 hours.
Nutrition Facts : Calories 521.7, Fat 20.3, SaturatedFat 7.5, Cholesterol 68.8, Sodium 77.2, Carbohydrate 60.2, Fiber 7.7, Sugar 4.4, Protein 25.3
PORK PARCELS WITH MUSHROOMS
Individual parcels can be made and serve, unopened to your guests. However, you can also make one large parcel, which is easier and gives excellent results.
Provided by English_Rose
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
- Place the seasoned flour on a plate and use to coat the pork chops.
- Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
- Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
- seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
- Bake for 45-50 minutes or until the parcel has puffed up.
- Open at the table for maximum effect and serve, spooning over all the delicious juices.
Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.8, Cholesterol 104.7, Sodium 124.3, Carbohydrate 10.3, Fiber 1.3, Sugar 1.9, Protein 25
MEDITERRANEAN CHICKEN PARCELS
Make and share this Mediterranean Chicken Parcels recipe from Food.com.
Provided by Julie Bs Hive
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
- With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
- Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
- Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
- Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
- To serve, unwrap each foil parcel and serve with rice or pasta.
Nutrition Facts : Calories 208.3, Fat 13.4, SaturatedFat 6.2, Cholesterol 33.6, Sodium 287.1, Carbohydrate 11.9, Fiber 3.4, Sugar 7.2, Protein 12.4
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