Fillet of Pork with Red Wine Sauce
For the Red Wine Sauce
2lbs mixed vegetables;
Swede, Carrot, onions, garlic, parsnips, celery etc chopped quite small
2oz butter
Method
Sauté the vegetables in the butter, use seasoning and mixed herbs. Place in the simmering oven to soften. Bring back to the simmering plate and add 2oz flour, and cook for about 2 minutes, then add:-
Ingredients
1 tin chopped tomato
1pt stock
½ pint red wine
1 tsp Cayenne pepper
Make into a thick ‘soup’ and place into the simmering oven for about 1hr. Press the soup through a sieve, and adjust the seasoning. Add a little more liquid if it is too thick (the sauce should spoon over the meat like a thick soup).
Pork Tenderloin
Ingedients
1 thick Pork tenderloin, cut into four, each weighing about 585 grams.
500grams puff pastry, cut into four sections
100grms pate cut into four (25grms each)
4 sprigs Rosemary
1 egg, beaten for the pastry
Method
Cut off any visible fat from the tenderloin. Make a slit in the top of each tenderloin, lengthways and fill this with the pate. Pinch the meat back into shape and place on the pastry which has been rolled out to measure 20cmx20cm. Cover with a sprig of Rosemary, and then fold the pastry around, like an envelope. Seal across the top with the beaten egg and place on a roasting tin. Place onto the grid shelf on the bottom set of runners, and roast for approximately 30-35 minutes. Pour over the red wine sauce and smile nicely.
Salmon Coulibiac
BETTY SAYS- This is traditionally a Russian dish, served with neat shots of Vodka, and sometimes pancakes! Perhaps you should give that a miss, but try it instead with a cold white wine such as a good quality un-oaked chardonnay
Ingredients
For the Pastry
Butter for greasing
Flour for dusting
450g puff pastry
1 beaten egg
Seasoning
Fresh dill
Slices of lemon
For the Salmon
675g Salmon, boned and filleted
1 large onion
2 large cloves of garlic
75g butter
Large handful chopped parsley
350g chestnut mushrooms, chopped small.
115g long grain rice
4 hard boiled eggs
1 large orange
Seasoning
Cover the rice in a mixture of water and a splash of wine. Place a tight fitting lid on the pan and bring to the boil on the boiling plate and then transfer to simmering oven and steam for about 20mins. Hard boil the eggs and chop into small pieces.
Sweat finely chopped mushrooms, parsley and onions gently in 25g – 40g butter and garlic, until the liquid reduces (do this on the simmering plate).
Roll out all of the puff pastry thinly, to a large rectangle. Place ½ of the mushroom mixture on the pastry and then place the salmon on the top. Stuff the inside of the filleted salmon with the rice, mushroom and egg mixture, reserving some for the top of the salmon. Squeeze the juice from the orange onto the salmon and grate the zest on top. Place the remaining stuffing on the top, and dot liberally with the butter, placing the sprigs of dill on top of the salmon. Wrap all around with the puff pastry, making an envelope. (You could form this into the shape of a salmon) Crimp together with your fingers to form a seal. Brush with beaten egg, and make patterns of leaves with left over pastry. Place on a greased rectangular baking sheet, seam side down.
Chill for an hour, and then cut slits into the top for steam to escape. Place in the roasting oven for 10 minutes. Insert the cold shelf above and bake for a further 30-45 minutes, testing and turning to prevent the salmon from over cooking. Remove the cold shelf for the last 6-7 minutes, for the pastry to brown.
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