Pork Fillet with Porcini Mushroom Crust

I am always looking to try new recipes to ensure that my cooking and feeding my family is never boring and mundane. This recipe is simply delicious and looks so great that you can't help but dig in.
My husband loves pork and it is such a lovely meat to cook with so many options. Pork really is the other white meat. Pork fillet has less fat than a chicken breast. Pork fillet are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc. So what more proof do you need to eat pork fillet.


Pork Fillet with Porcini Mushroom Crust
Serves 6- 8

Ingredients

2 pork fillets - about 1.2kg's
Olive Oil
sea salt
1tsp black peppercorns
1/3 cup dried mushrooms (I used dried porcini)
2 teaspoons coriander seeds
2 teaspoons fresh thyme chopped
1 teaspoon rosemary chopped

Mushroom Sauce
2 Tablespoons olive oil
1/3 diced red onion
2 cloves garlic minced
1 cup mushrooms sliced
1/3 cup re-hydrated dried mushrooms
1 teaspoon flour
1/4 cup dry white wine
3/4 cup mushroom stock (retain from the re- hydrated dried mushrooms)
2 teaspoons fresh thyme leaves
1/4 cream
2 tablespoons chopped Italian parsley 
Salt
Pepper

Method
Preheat oven to 180 degree Celsius
Grind the dried mushrooms, coriander seeds, peppercorns, thyme and rosemary in a blender.
Rub the pork fillet with olive oil and season with salt.
Place your ground mushroom mixture on a board and roll your pork fillets until they are well coated
In an oven safe pan on the stove on medium to high heat, add some olive oil in the pan.
Sear the pork fillets until golden on all sides
Place the pan on the middle rack of your preheated oven and roast for 8 minutes
Carefully remove the pork from the pan and cover with foil
In the same pan add more olive oil and place on the stove on medium heat
Sweat the red onions and add the garlic.
Allow to cook over medium heat until the onions caramelise about 5 minutes
Add the mushrooms and some salt, cook until the mushrooms are just browned
Add the flour and stir for a minute
Add the wine, mushroom stock, thyme and salt and pepper and allow to simmer, just until the sauce is thick enough.
Add the cream and simmer for a further 2 minutes and check seasoning and adjust accordingly.
Throw in the chopped Italian parsley into the sauce.
Cur your pork into medallions.
Place your mushroom sauce into a platter and place the pork on the sauce and serve with pasta or sauteed potatoes.
I promise you you will be licking all the sauce from your platter......
It is that GOOD!!!!
Pair this delicious meal with the Snow Mountain Mistress, Pinot Noir and you good to go! Available from Boucheron Wines, 011 708 3444
www.boucheron.co.za

Beer Chicken on the Braai

What a busy week this has been so far and it is only Wednesday . We had friends from Germany visiting over the weekend and they left on Sunday morning to continue their holiday. It was great seeing them and catching up but then it was back to reality. My hubby was out during the day shopping with Noa and came back home with a gadget called a Vertical Chicken Roaster. It allows you to braai a chicken placed on a beer can. We have seen it all over the place over the years and I really don't know what took us so long to get one. So an executive decision was made...  we made Beer Chicken on the braai. I always welcome a braai on a weekend, it gives me time away from the cooking process (well some time, but I am still busy in the kitchen, but I don't mind). Fredy gets stuck in with the fire and the prep outside while I take care of the side dishes. Also a bonus is that the kids are kept busy spending quality time with their dad.

I was thinking what side dishes I should make to go with the chicken, so I eventually decided on marinated mushrooms with breadcrumbs and grand padano, corn and potatoes with gravy. Man.... oh man, was it delicious. here is the recipe. Hope you try it soon.

Beer Chicken on the Braai
Serves 4

 

1.4kg whole chicken, skin on
2 teaspoons fresh thyme leaves
garlic and ginger paste
1 teaspoon of chill powder
2 teaspoons of onion flakes
olive oil
2 teaspoons of coarse salt
freshly ground black pepper

Mix all the ingredients together and spread over the chicken and rub into the cavity. allow the chicken to stand at room temperature for 30 minutes.

330ml beer in a can
bunch of fresh thyme

Pour half of the beer out of the can oh, wait a minute drink it (waste not want not)
Place the bunch of thyme into the beer can
Carefully ease the chicken cavity over the Vertical Chicken Roaster or alternatively you could just place it over a beer can.

Place on the Weber braai.
Cook over indirect heat for 1 hour with the lid closed.

The internal temperature of the chicken should register at 77 °

Beware when removing teh chciken from the vertical roaster as the beer can will be very hot.

Allow the chicken to rest for 10 minutes

Mushrooms with breadcrumbs and grand padano

Serves 4

4 large portabello mushrooms

2 tablespoons balsamic vinegar

1 teaspoon chooped thyme leaves

1/2 teaspoon black pepper 

1/2 teaspoon salt 

30 grams breadcrumbs

2 teaspoons chopped Italian parsley

Salt and pepper to taste 

100 grams grated Grand Padano 

Mix together the balsamic vinegar, thyme, pepper and salt. 

Place the mushrooms on a plate and brush them with the balsamic mixture.

In another bowl combine the breadcrumbs, parsley and Grand Padano cheese.

Place the mushrooms, cap side down on the weber over direct medium heat for about 3 minutes.

Turn over and spread the breadcrumbs mixture and allow to cook for a further 2 minutes.

I placed the corn with their husks in between the coals, and they were divine. I just spread butter over when they were done.

So here  it is .... YUM!!!
Serve with any of the following wines and you good to go

 

Rustic Chicken Pie

When it comes to feeding my family and friends and feeding your body and mind, nothing beats good old fashioned home cooked meals prepared and served with love. 
That is what my household is all about. It is also fun when the kids help you in the kitchen and the bonus for me is that I don't have to constantly be keeping an eye out for what mischief my boys are up to as they are right under my nose. 

There should be no excuses about home cooking as the pro's simply outweighs the cons, so the way I see it is a win-win situation as it it saves you time and money, it ensures that you are getting fresh nutritious food and alas spending quality family time. 
So here is my first recipe for you to start your home cooking today. I have decided to share with you my Rustic Chicken Pie Recipe. One of my favourites and my boys just love to dig in. 

Rustic Chicken Pie 
Serves 4-6 

Ingredients 
A few glugs of olive oil 
750 grams chicken breast cubed 
1 onion finely chopped 
2 cloves of garlic crushed 
Sprig of thyme finely chopped 
2 carrots chopped 
250 grams brown mushrooms chopped 
250 ml chicken stock (homemade or substitute with good quality shop bought) 
25 grams brown onion soup powder 
water if required
salt freshly ground black pepper 
1 beaten egg 
ready made puff pastry 

Method 
Preheat oven to 180 degrees Celsius 
Heat oil in a heavy based pot 
Cook the onions over medium heat for roughly 5 minutes 
Add the garlic and thyme and cook for a further 2 minutes 
Add the chicken stock and the brown onion powder and allow to thicken 
Stir in the chicken, carrots and mushrooms and allow to cook 
Season with salt and freshly ground black pepper 
Spoon the chicken into 6 oven proof ramekins and top with circles off pastry and brush with beaten egg 
I don't trim the edges, I fold them over to give them a rustic feel 
Bake for 15 minutes until pastry has risen 
Serve your rustic chicken pies hot with a healthy big bowl of salad 
Enjoy with a glass of Boucheron White Merlot.... yes you read right a "White Merlot" simply delicious!!!
Find out more about this delicious wine by clicking on the link below.

http://boucheron.co.za/white-merlot?attributes=61_White%20Merlot