Pork filet stuffed with apples and herve cheese
Serves: 8 as main course
FlexiPoints: 12
Suggested wine: This is a dish goes well with a nice Shiraz, possibly aged with a very good balance between fruit, alcohol and oak ... and I mean balance!
Special equipment: roast thermometer
Difficulty: Medium
Time: 1 hour
Ingredients:
4 pork filets (2Kg)
3 large firm apples
200g Herve cheese
1 egg white
50ml champagne cognac
4 very large shallots or 4 small onions
10g butter
4 tbsp olive oil
A few large potatoes
Salt and pepper to taste
Ingredient replacement:
Herve cheese -> Taleggio or any similar piquant and creamy cheese
Ingredient note: Herve cheese is one of the most popular Belgian cheeses from the city of Herve! It is rather pungent, sweet and soft, sometimes piquant. Normally with a pale yellow interior with a reddish-brown exterior and always shaped into a brick. Lovely.
How-to:
1. Get your butcher to cut the filet open like a sheet as if you would like to make a roll out of it. Season with salt and pepper on both sides and set aside to rest.
2. Peel the apples and chop them in medium/small pieces. Do the same with the shallots. Sauté them in the melted butter on medium heat until soft (or 3’). Add the cognac and let reduce for a 1’ more. Stir frequently. Season with salt and pepper and let cool down.
3. Cube the cheese and add it to the apple (now at room temperature). Add the egg white and stir gently.
4. Open the filets and and distribute 2/3 (more or less) of the filling in their centre. Fold the file so as to full cover the filling on all sides and secure them with cooking wire.
5. Heat a non-stick deep roast pan (possibly the in the you will to later roast in the oven) and brown the meat on every side. If you do not have a non-stick pan, you might want to use some butter at this point. Set aside.
6. Peel the potatoes and chop them in medium pieces. Mix them with the remaining apple filling. Season with some salt and pepper. Add all in the pan where the meat is.
7. Bake the meat in an hit oven at either 180C for 40’ or at 80C for about 3 hours. The meat will be cooked when its core measured with a roast thermometer gives 70C. When opting for the latter method, keep an eye on the potatoes as they might get overcooked, you might want to add them in the last hour only.
8. Serve warm and sliced.
FlexiPoints: 12
Suggested wine: This is a dish goes well with a nice Shiraz, possibly aged with a very good balance between fruit, alcohol and oak ... and I mean balance!
Special equipment: roast thermometer
Difficulty: Medium
Time: 1 hour
Ingredients:
4 pork filets (2Kg)
3 large firm apples
200g Herve cheese
1 egg white
50ml champagne cognac
4 very large shallots or 4 small onions
10g butter
4 tbsp olive oil
A few large potatoes
Salt and pepper to taste
Ingredient replacement:
Herve cheese -> Taleggio or any similar piquant and creamy cheese
Ingredient note: Herve cheese is one of the most popular Belgian cheeses from the city of Herve! It is rather pungent, sweet and soft, sometimes piquant. Normally with a pale yellow interior with a reddish-brown exterior and always shaped into a brick. Lovely.
How-to:
1. Get your butcher to cut the filet open like a sheet as if you would like to make a roll out of it. Season with salt and pepper on both sides and set aside to rest.
2. Peel the apples and chop them in medium/small pieces. Do the same with the shallots. Sauté them in the melted butter on medium heat until soft (or 3’). Add the cognac and let reduce for a 1’ more. Stir frequently. Season with salt and pepper and let cool down.
3. Cube the cheese and add it to the apple (now at room temperature). Add the egg white and stir gently.
4. Open the filets and and distribute 2/3 (more or less) of the filling in their centre. Fold the file so as to full cover the filling on all sides and secure them with cooking wire.
5. Heat a non-stick deep roast pan (possibly the in the you will to later roast in the oven) and brown the meat on every side. If you do not have a non-stick pan, you might want to use some butter at this point. Set aside.
6. Peel the potatoes and chop them in medium pieces. Mix them with the remaining apple filling. Season with some salt and pepper. Add all in the pan where the meat is.
7. Bake the meat in an hit oven at either 180C for 40’ or at 80C for about 3 hours. The meat will be cooked when its core measured with a roast thermometer gives 70C. When opting for the latter method, keep an eye on the potatoes as they might get overcooked, you might want to add them in the last hour only.
8. Serve warm and sliced.