Paupiettesdeporcfrenchstuffedporkfilletparcels Recipes

STUFFED PORK FILLET

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.

PAUPIETTES DE PORC - FRENCH STUFFED PORK FILLET PARCELS

Steps:

• Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
• Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
• Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
• Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
• Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
• Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
• Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
• To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
• To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.