Caporegime
- Joined
- 13 May 2003
- Posts
- 34,584
- Location
- Warwickshire
Or tea for our northern cousins 
. I thought this thread might inspire at least someone to have a crack at cooking something, instead of getting a pizza out of the freezer (as good as that is when you've just got back from work), as well as give me more ideas for future meals.
I am having a ballotine of pork loin fillet stuffed with St. Agur cheese, with parmentier potatoes and broccoli, served with a basil, creme fraiche and white wine sauce. I'm starving so I can't wait!
Method is to butterly the pork and bash it flat using a heavy pan with the pork covered in cling film. Season pork both sides. Lay the cheese across the middle and roll the pork into a sausage shape using cling film. Chill for one hour or overnight.
Pan fry from room temperature in olive oil then for a couple of minutes in butter to add colour and flavour, before roasting for 15 minutes in a 200 C oven or until juices are clear but pork is moist. Pics to follow!
. I thought this thread might inspire at least someone to have a crack at cooking something, instead of getting a pizza out of the freezer (as good as that is when you've just got back from work), as well as give me more ideas for future meals.I am having a ballotine of pork loin fillet stuffed with St. Agur cheese, with parmentier potatoes and broccoli, served with a basil, creme fraiche and white wine sauce. I'm starving so I can't wait!
Method is to butterly the pork and bash it flat using a heavy pan with the pork covered in cling film. Season pork both sides. Lay the cheese across the middle and roll the pork into a sausage shape using cling film. Chill for one hour or overnight.
Pan fry from room temperature in olive oil then for a couple of minutes in butter to add colour and flavour, before roasting for 15 minutes in a 200 C oven or until juices are clear but pork is moist. Pics to follow!
