While hunting around the discounts at the local supermarket we found Ray Wings at less than £1 each. Sue isn't keen on fish generally, but this was a meaty fish a little like Tuna.
A Fillet of Pork at just under £3 seemed a good starting point for this recipe.
Ingredients:-
1 Pork Fillet, butterflied
1 Small Onion, finely diced
1 Tsp of Dried Sage
2 Tbsp of Cashew Nuts, powdered in a food processor
100g of Bread Crumbs (Gluten free for us)
1 Egg, beaten
2 Tbsp of Olive Oil
1 Tbsp of Pork Seasoning - See below
6 Rashers of Bacon
300ml of Milk (Lactose free for us)
½ Lemon, juiced
2 Tbsp of Margarine
Salt & Pepper to season
Ingredients Pork Seasoning:-
2 Tsp of Brown Sugar
½ Tsp of Smoked Paprika
½ Tsp of Cumin Powder
½ Tsp of Onion Powder
½ Tsp of Garlic Powder
½ Tsp of Cayenne Pepper powder
Method:-
(1) Combine the Milk and Lemon Juice in a jug and allow to sit for 5 minutes. Seasoning with Salt & Pepper.
(2) In a bowl add the Pork Fillet and pour over the Milk max, cover and place in the fridge for 2 hours.
(3) Pat the Pork dry with kitchen paper and cut lengthways to butterfly.
(4) Rub the Pork with a little Oil on all sides and then rib with the Pork Seasoning.
(5) Set aside until you have your Stuffing ready.
To Make the Stuffing:-
(1) Heat Oil and Margarine in a pan.
(2) Fry the Onions on a low heat until softened.
(3) Add the Sage and Cashew Nut Powder and simmer for 2 minutes.
(4) Add the Breadcrumbs and stir in.
(5) Remove from the heat and allow to cool.
(6) Stir in the Egg and combine well.
Assembling:-
(1) Generously spread the stuffing on one side of the butterflied Fillet.
(2) Wrap the Bacon around and secure with cocktail sticks.
(3) Place on Parchment Paper in the oven preheated to 170c and cook for 30 to 40 minutes.
(4) Slice diagonally and serve.
We served ours with plain boiled Rice, Cider and Onion Sauce and some Broccoli, it didn’t really need anything more flavour wise.
