Pork wellington with peach, walnuts and goats cheese
- Number of Servings: 1
Ingredients
Ingredients yield: 1 personMaple syrup 35 mlPork fillet 170 gram trimmed of sinew about 4-5 inches long 1.5 inches wide. Lemon zest 0.07 gramPeaches from a tin diced 30 grmGoats cheese 50 gram St Tola Thyme finely chopped .05 gramWalnut pieces roasted finely chopped 17 grmParma ham slices 2 thin slices 40 grm altogetherFive spice 0.07 gramSalt 0.20 grmFreshly cracked black pepper 0.10gramVegetable oil for frying 15 mlPuff pastry readymade 1 x 7 inch square thawed about 120 gram
Method
1. Preheat your oven to 220°C. Line a baking sheet with parchment paper.
2. Roast the walnuts in the oven for 4 minutes remove and leave to cool down.
3. In a food processor, combine 15 ml of the maple syrup, the goat cheese, walnuts, and puree until the mixture is nice and grainy. Remove and mix with diced peaches.
4. Butter fly the pork fillet, lay a work bench with cling film, on top of this place 2 slices of parma ham overlapping.
5. Lay the butterflied pork on top and spread the goats cheese mixture on over it ¾ s way up leaving 1 cm from the side.
6. Wrap the pork in the cling film into a cylinder shape as tight as possible, twisting the ends tightly to set the shape. Leave in the fridge for as long as you can, ideally overnight if preparing ahead.
7. When the cylinder is firm, lay out the puff pastry on a lightly floured surface. Remove the cling film from the pork fillet and place it in the middle of the sheet, wrap the pastry around it sealing the edges tightly pressing with moist fingers. Using a shamrock cutters cut out 3 shamrocks from the remaining pastry. Brush one side of the cut outs and stick onto the wellington and place back in the refrigerator to firm up.
8. To serve place the wellington, seam side down, on the baking sheet, and brush the entire pastry with a little the egg wash. Bake until golden brown and puffy, for about 18 mins. Remove from the oven and rest for a minute or two before slicing.
9.
10. Heat a large sauté pan. Add the oil. Season and sear the pork fillet for 3 minutes on the first side, 3 on the second and 1 minute on each end. Pour on the rest of the maple syrup and reduce the temperature to medium, toss the fillet in the pan so as to caramelize the fillet continue for a further 2 mins.
11. Place in the oven and cook for a further 3 mins.
12. Brush the piece of pork fillet with the Dijon mustard, now get the goats cheese mix and carefully roll the fillet in it cover it all over evenly to encase it.
13. Now place on the fillet at the top of the parma ham, fold the parma ham over the pork covered in goats cheese to encase the filling in the parma ham.
Number of Servings: 1
Recipe submitted by SparkPeople user DAVE651.
1. Preheat your oven to 220°C. Line a baking sheet with parchment paper.
2. Roast the walnuts in the oven for 4 minutes remove and leave to cool down.
3. In a food processor, combine 15 ml of the maple syrup, the goat cheese, walnuts, and puree until the mixture is nice and grainy. Remove and mix with diced peaches.
4. Butter fly the pork fillet, lay a work bench with cling film, on top of this place 2 slices of parma ham overlapping.
5. Lay the butterflied pork on top and spread the goats cheese mixture on over it ¾ s way up leaving 1 cm from the side.
6. Wrap the pork in the cling film into a cylinder shape as tight as possible, twisting the ends tightly to set the shape. Leave in the fridge for as long as you can, ideally overnight if preparing ahead.
7. When the cylinder is firm, lay out the puff pastry on a lightly floured surface. Remove the cling film from the pork fillet and place it in the middle of the sheet, wrap the pastry around it sealing the edges tightly pressing with moist fingers. Using a shamrock cutters cut out 3 shamrocks from the remaining pastry. Brush one side of the cut outs and stick onto the wellington and place back in the refrigerator to firm up.
8. To serve place the wellington, seam side down, on the baking sheet, and brush the entire pastry with a little the egg wash. Bake until golden brown and puffy, for about 18 mins. Remove from the oven and rest for a minute or two before slicing.
9.
10. Heat a large sauté pan. Add the oil. Season and sear the pork fillet for 3 minutes on the first side, 3 on the second and 1 minute on each end. Pour on the rest of the maple syrup and reduce the temperature to medium, toss the fillet in the pan so as to caramelize the fillet continue for a further 2 mins.
11. Place in the oven and cook for a further 3 mins.
12. Brush the piece of pork fillet with the Dijon mustard, now get the goats cheese mix and carefully roll the fillet in it cover it all over evenly to encase it.
13. Now place on the fillet at the top of the parma ham, fold the parma ham over the pork covered in goats cheese to encase the filling in the parma ham.
Number of Servings: 1
Recipe submitted by SparkPeople user DAVE651.
Nutritional Info Amount Per Serving
- Calories: 1,735.4
- Total Fat: 115.6 g
- Cholesterol: 202.0 mg
- Sodium: 1,345.1 mg
- Total Carbs: 91.4 g
- Dietary Fiber: 9.0 g
- Protein: 82.8 g
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