Pork Wellington

Inspired by the legendary dish, Beef Wellington, I have added my own ingredients to transform pork fillet into something special. The flavour of the apple really enhances the taste.
INGREDIENTS
750g pork fillet
300g brown mushrooms (chopped)
3 celery sticks (peeled and chopped)
1 large onion (chopped)
2 green apples (grated)
2 garlic cloves (chopped)
30cm x 40cm puff pastry sheet
2 tbs black sesame seeds
2 tbs Dijon mustard
2 egg yolks (beaten)
3 tbs olive oil
Salt and pepper
METHOD
Heat the oven to 180*
Heat a non-stick frying pan, and seal the fillet of pork. Keep it on the side.
Using the same pan heat the oil then add garlic, onion, celery, and mushrooms. Stir together, and when the aromas come out add the apple. Remove from the heat.
Lay the pastry on a sheet pan and spread with the mushroom mixture. Then lay on the pork fillet and spread with the mustard and seasoning.
Center the fillet, fold over the pastry to wrap and seal.
Keep it in the fridge for 20 minutes
Take it out and brush with egg yolk, and sprinkle with the sesame seeds.
Bake for 35 to 40 minutes until golden brown.

© Ajith Perera. All rights reserved.

Chicken and Vegetable Quiche

This is a delicious yet simple bake for lunch, full of flavour too. Instead of chicken you can just use vegetables.

 

INGREDIENTS 

Frozen puff pastry roll

300g skinless and boneless chicken (diced)

250g potato (boiled and diced)

150g leeks (sliced)

100g grated carrot

150g baby spinach (washed and dried)

2 garlic cloves (chopped)

2 eggs (beaten)

2 tbs olive oil

2 tbs lime juice

1/2. cup double cream

150g cheddar cheese (grated)

50g parsley (chopped)

Salt and pepper to taste

 

METHOD

Heat the oven to 175*

Line the pastry tray with the puff pastry sheet and keep in the fridge

Heat the oil in a pan, add garlic and leeks cook for about 5 minutes

Add the chicken and for cook another 15 minutes, then add salt and pepper

Remove from heat, add spinach, carrot, lime juice and half of the parsley

In bowl mix the eggs and cream

Take the pastry out of the fridge, fill with the chicken and vegetable mixture then pour the egg mixture over the top

Sprinkle with the cheese and rest of the parsley

Bake around 30 to 40 minutes until golden brown

Serve with mixed salad leaves


© Ajith Perera. All rights reserved.

Sweet Potato and Potato Dumplings

This pure vegetarian dish is a favourite in our house! Serve with a simple salad.
INGREDIENTS
1 cup boiled and mashed potato
2 cup boiled and mashed sweet potato
1 cup flour
3 tbs chopped parsley
1 tsp salt
For sauce
1 cup chopped mushrooms
1/2 cup chopped onion
3 cloves garlic, chopped
3 tbs flour
3 tbs butter
1 tbs olive oil
1/2 cup white wine
1 cup milk
50g grated Parmesan cheese
2 tbs chopped fresh basil
Salt and pepper to taste
METHOD
In a bowl mix flour, potato, sweet potato, parsley and salt. Cover and keep on the side. In a pan heat the butter and oil, then add the garlic and onion. Sauté then add mushrooms to soften. Add flour, mix well and add milk a little at a time. Remove from the heat, mix in the white wine, basil and salt and pepper. Check the seasoning.
On a chopping board or worktop sprinkle some flour and roll out the potato mixture. Cut as you like into 1 inch pieces.
Boil the water then add the dumplings a few at a time. When they float to the surface, remove from pan and place into an ovenproof dish.
Heat the sauce on a low flame, add the dumplings and sprinkle with cheese and basil. Serve immediately.

© Ajith Perera. All rights reserved.