CHEF and blogger Paul James writes for our paper.
This next dish came out of nowhere, in fact I just made it up as I was walking around the supermarket looking for ideas for my food and travel column.
It was a Sunday morning and to be honest I just fancied a Sunday roast, no messing, simple ingredients and a couple of Yorkshires thrown on the plate, with a bit of stuffing.
But as I trudged around the aisles wondering what I could conjure up from my travels around the world, without any luck, it got me thinking about this dish….instead of a usual roast dinner, why not just cram it all into a Yorkshire pudding? Sophisticated hey.
But I go a step further and finish it with a crackling lattice – a sort of beef wellington, without the beef and pastry.
Okay it seems a bit like faffing about, but it was simpler than the method may seem.
And to be honest it tasted lovely.
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Butterflied fillet of pork with pork crackling lattice
Ingredients
Pork fillet
Fresh breadcrumbs
Thyme
Rosemary
Kale (optional)
Pork and mushroom pate (in pack)
Yorkshire pudding mix
Pork skin
Vegetable oil
Sea salt
1 lemon
Method
1. Make up the Yorkshire pudding, either by making your own or as I did use a good quality mix.
2. Heat a baking tray which has a depth of at least one inch, in a preheated oven at 180c with some vegetable oil, once this is sizzling hot, carefully pour the Yorkshire pudding mixture into your tray and cook at instructed on the packet, usually around 25 minutes.
3. Remove from the oven and leave to cool.
4. Then make up a simple stuffing mix with fresh breadcrumbs, thyme, rosemary and a squeeze of lemon and put to one side.
5. Quickly blanch a handful of kale leaves and leave on some kitchen paper to drain and go cold.
6. In a bowl add your pate and kale and mix well by hand.
7. Then with your pork fillet, carefully butterfly lengthways with a sharp knife, carefully open it up and add the stuffing mix.
8. Close it back up and push together tightly.
9. Place a piece of cling film onto a chopping board then add the fillet on top.
10. Now start moulding the pate around the pork.
11. Then roll the cling film so you have a tight cylinder shape.
12. Tie the ends and and place in the fridge for half-an-hour.
13. Now prep the pork skin for the lattice.
14. Using sharp scissors, cut strips about 2cm in width. Lay flat on a tray, seasoned with a sprinkling of sea salt.
15. Remove the pork from the fridge and carefully take off the cling film.
16. Now place the Yorkshire pudding sheet onto a clean chopping board and place the pork fillet about an inch or two from one of the ends and gently roll it.
17. Place in a non stick loaf tin.
18. Arrange the pork skin in a lattice shape and tuck the ends firmly down the sides of the tin (cut the length of the pork skin strips to suit),
19. Cook in the preheated oven until the skin turns to perfect crackilng.
20. Remove, leave to rest.
21. Trim the edges and serve with some roast potatoes, vegetables, apple sauce and dare I say it….Bisto or Oxo gravy.
