Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Fillet of pork with chestnut stuffing and roasted vegetables

50 g of onions, finely chopped
20ml oil
200 g sausage meat
200 chestnut puree (unsweetened)
500 ml chicken stock
600g fillet of pork trimmed
1 bunch of sage
6 slices of parma ham
600g vegetables for roasting (carrots, garlic, parsnips, shallots, corn on the cob, courgettes etc.)
200 g pork bones finely chopped
100 g of vegetables (chopped onions, celery, carrots, green part of leek)
2 cloves of garlic
1 tablespoon of tomato puree
200ml white wine
1/2 bay leaf
2 sprigs of thyme
salt and pepper

Measurement Conversion Calculator

Sweat the onions in a little of the oil until soft and translucent. Add the
sausage meat and cook, stirring occasionally until well done. Stir in the
chestnut puree and if necessary, a little of the stock. Season and continue cooking for a few minutes.
Make an incision length ways down the middle of the fillet, open up and lay between a plastic sheet and flatten with a meat pat. Fill in the chestnut stuffing and fold over.
Spread some sage leaves on top and wrap in the Parma ham and tie with string.
Heat a little oil in a roasting pan season the pork with salt and pepper and add the vegetables. Place in a preheated oven at 220C for 25 minutes turning the vegetables and pork 3-4 times.
Meanwhile roast the bones in another pan until brown and then add the vegetables and the garlic brown lightly and then add the tomato puree and the white wine.
Reduce and caramelise the tomato puree add a little stock and repeat till the tomato puree has browned. Then add the remaining stock and herbs and seasoning and simmer for 40 minutes, skimming frequently.
Pass through a fine sieve and return to a clean pan and reduce by half. Season to taste. Remove the pork from the pan and rest for 10 minutes. Remove the string and then slice into 1 cm thick slices serve with the roasted vegetables and gravy.