Pork Fillet Roulade with a Chestnut and Berry Filling
Ingredients
- 50ml Elmlea Single Cream
- 200g chicken breast
- 1 Le Naturelle egg white
- 5 leaves sage chopped
- 6 chopped boiled chestnuts
- 2 tbsp frozen berries
- Salt and pepper to season
- 1 whole pork fillet, cleaned from any fats
- 1 tbsp olive oil
- 1 carrot
- 2 onions
- 6 cloves garlic
- Glass of white wine
- 1 metre string
- 2 large potatoes
- 1 tbsp paprika
- 1 tbsp chopped fresh rosemary
Method
- Place the chicken, cream and eggs into a food processor and blitz to a paste. Add in the sage, chestnuts, berries and season with
salt and pepper and mix. - Use a flexible knife to flatten and open up the Pork fillet. Place the stuffing in the middle and roll up tightly.
- Tighten up with string and seal the pork fillet allover in a pan drizzled with a little olive oil.
- Roughly cut the carrots, onions, garlic and place on an oven tray and pour over the wine.
- Lay the pork fillet on top and continue to cook in the oven at 180°C until tender.
- Meanwhile, prepare the potatoes. Cut into cubes and cook in a pan of salted boiling water until softened. Drain well and toss in the paprika and season well with salt and pepper.
- Continue to brown the potatoes in a pan with olive oil until browned and crispy.
- Remove off the heat, mix in the chopped rosemary and serve the potatoes with the stuffed pork fillet and the juices in the dish.
Original recipe by Aroma Kitchen.