INGREDIENTS

INSTRUCTIONS

Put a touch of olive oil in a frying pan and heat. Take your pork fillet
and cut into two equal pieces. To seal your fillets place them into the pan
and cook, rolling them in the olive oil to get a little colour. Once nutty
brown take the pork out of the pan and onto a plate to cool.
Lay your slices of parma ham out with the edges slightly overlapping. Place
the pork fillet in the centre and add parsley, a basil leaf, salt and
pepper. Finally wrap the parcel up tucking in the ends and place it in a
pan in the oven on a moderate heat for 15-20 minutes.
Lay thin slices of apple in your griddle pan on two-thirds heat and cook.
Once browned slighty flip them over and add salt, pepper, sage and sugar to
the top side, (when the heat and juice rise they will caramelise the
sugar).
To make the coleslaw: Grate fresh carrot, red and white cabbage into a bowl
and add half a finely sliced red onion. Add a touch of finely chopped
garlic, a squeeze of lemon and finally mayonnaise and mix. Remember not too
much mayonnaise you can always add more later.
For the Dijonaise Sauce: Take the pan used for the pork and add a touch of
olive oil, a little finely chopped white onion and garlic. Once this is
done you can add a large splash of white wine to de-glass the pan (ie using
the white wine to incorporate the juices from the pork into the sauce). Add
a large tbsp of Dijon mustard, a pinch of sage, some meat stock, salt,
pepper and a little lemon juice. Bring this to the boil in the pan then
simmer and leave to reduce. (If the sauce is a little sharp you can add a
little single cream to soften).
And finally place the apple onto your plate with the coleslaw on the side.
Slice your fillets and place onto the apples. Sieve your sauce, add to the
top of the fillet and garnish with a wedge of lemon and a sprinkle of
parsley.
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