Pork fillet stuffed with sage and apricots - for BM :D

This is for you BM

1 serving 480kcals serves 4

40z ready to eat apricots
4 Pork Fillets (6oz each in weight)
8 Sage leaves
8 thin slices Parma Ham
2 Red Onions, finely chopped
2 Garlic Cloves, crushed
2 small celery sticks
1/2 pint vegetable stock
1 tbspn plain flour
2 tspns fresh lemon thyme
1 cinnamon stick
2 peices lemon peel
1 pint passata
1/2 glass dry white wine
2 tbspns chooped flat leaf parsley
salt and freshly ground black pepper

Pre-heat oven to 200c/400f/GM6

Put apricots in bowl and cover with boiling water to soften

Remove fat from pork fillets
make a pocket in each fillet by slicing down the centre.

Drain apricots and push into centre of fillets with the sage leaves

Roll fillets back into shape and wrap each with 2 slices of parma ham.

Season pork with salt and black pepper and pan-fry over high heat to seal, then place in an ovenproof dish.

Add the onions,garlic and celery to the pan and soften, add 3 tbspns stock then sprinkle with the flour - mix well and 'cook out flour for 1 minute.

Gradually stir in remaining stock and add all the other ingredients except for the parsley.

Bring sauce to boil to thicken and pour over fillets.

Cover with foil and cook for 35 mins. Stir in parsley before serving.

Serve on a bed of Pak Choy, bean sprouts and fine beans.

FINALLY - enjoy :D

 

I will have a nice sandwich with the parma ham and the wine...perfect for me !

 

I dont like to cook, want to cook, or learn to cook, I just like to eat it..

 

It sounds divine

I shall attempt this over christmas and I will post a picture to make your collective tummy rumble :D

 

YDD,

If I throw it hard enough at the laptop dya think it might manage to get to you or I could send it thru the post, might not travel well :D