Roast Stuffed Fillet of Pork
2 filets of Pork
12 slices of dry cured streaky bacon
1 diced red onion
50g of butter and extra for Veg
50g dried apricots
150g chestnuts, fresh cooked, frozen, or cooked, vacuum packed
Large bunch of fresh parsley
Sprig of Fresh rosemary
For the Stuffing
Soften the onion in butter and cook off. Then add the breadcrumbs and chopped: apricots, chestnuts, fresh parsley, rosemary and thyme. Add salt and pepper to taste.
For the Fillets of Pork
Trim off fat and skins and butterfly the two fillets. Lay out streaky rashers on a baking tray and put the first butterflied fillet on top. Salt and pepper the fillet. Lay out stuffing the whole length in the middle of the bottom fillet. With second fillet on top. Wrap the dry cured streaky bacon around and over top.
1 tbsp. fresh thyme
Duck or goose fat
Chopped cooking apple
Salt / Pepper
Cover with tinfoil. Bake for 45 minutes. Remove tinfoil and bake for a further 15-20mins or until bacon is crispy and pork has a centre temperature of 73 degrees Celsius.
For the Vegetables
Boil carrots and parsnips until soft. Drain and add butter, salt, pepper and grated nutmeg then puree
For the Roast Potatoes
Parboil for 5 mins. Drain. Sprinkle over a handful of semolina seasoned with salt and pepper. Give saucepan a good shake so all spuds are coated. Melt duck or goose fat on baking tray. Add spuds and bake until crispy
For the Apple Sauce
Place chopped cooking apples in glass bow. Add splash of water. Cover with sheet of baking parchment. Microwave until soft. Add sugar to taste
Citrus Cakes with Green Tea and Ginger Infusion Syrup
To make the syrup, place the caster sugar, lemon zest, ginger and green tea in a saucepan, heat and bring to the boil. Reduce the heat slightly and simmer for about 10-12 minutes until a light syrup forms. Remove from the heat to cool down.
Makes 8 cakes
For the cake
2 unwaxed mandarins, sliced with skin on
160g softened butter
160g caster sugar
200g plain flour, sifted
1½ tsp baking powder
1 unwaxed lemon zest only
2 oranges, cut into segments
For the Green Tea Syrup
150g caster sugar
250ml strong green tea
Juice of 2 and zest of one unwaxed lemon
2-3 cm of fresh ginger grated
Preheat the oven to 180°C/fan 165°C/gas 4. Brush the bases of the 8 x 12cm diameter mini cake tins with butter and flour. Lay one slice of mandarin at the bottom centre of each tin. Cream the butter and sugar together until light and fluffy. Add the eggs and whisk until very frothy and light. Fold in the plain flour, baking powder and lemon zest. Pour into the buttered tins and fill them to about two thirds. Bake for about 20 minutes. To check insert a skewer into the centre of the cake when it comes out clean, the cake is cooked. Allow to cool for 10 minutes and remove the tin and place on a cooling rack. While the cake is still warm, pour over the green tea syrup and add the orange segments as garnish.