| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pork fillet |
| 1 |
|
Mange tout |
| 15 |
T |
Flour |
| 3 |
|
Eggs, beaten |
| 8 |
|
Bread made into breadcrumbs |
|
|
Half a lemon, juice of |
| 1 |
|
Egg white |
| 1/4 |
pt |
Cream |
| 1 |
|
Oyster mushrooms, half for |
|
|
filling |
|
|
half for |
|
|
vegetables |
|
|
Mixed chopped herbs – |
|
|
coriander basil dill |
|
|
Salt and pepper to season |
INSTRUCTIONS
Pre heat oven to gas mark 6. Put 3oz pork into a food processor and
blend until soft. Next add the oyster mushrooms. Add the egg white and
the mixed herbs, a pinch of salt, black pepper and the juice of half a
lemon. Next add the cream and blend to a soft texture. Take the rest
of the pork filling, slice in half and fold out. Roll over with a
rolling pin to flatten out slightly. Take filling and spread over the
meat. Roll up the meat and dip firstly into the flour, then into the
beaten egg and finally into the breadcrumbs. Heat a little oil and
place pork in the pan, seal on all sides without over browning. Place
onto a baking sheet and cook for about 15-20 minutes. Whilst in the
oven you can make the stir fry. Heat butter in a pan, add the mange
tout and give it a good shake around. Next add the mushrooms, salt and
pepper. This is then ready to serve with the pork. When the pork is
cooked thoroughly, slice up and serve on your stir fry vegetables.
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