Pork Fillet Roulade with a Chestnut and Berry Filling

2
15 min
30 min

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

  1. 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.
  2. Use a flexible knife to flatten and open up the Pork fillet. Place the stuffing in the middle and roll up tightly.
  3. Tighten up with string and seal the pork fillet allover in a pan drizzled with a little olive oil.
  4. Roughly cut the carrots, onions, garlic and place on an oven tray and pour over the wine.
  5. Lay the pork fillet on top and continue to cook in the oven at 180°C until tender.
  6. 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.
  7. Continue to brown the potatoes in a pan with olive oil until browned and crispy.
  8. 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.

Products used