Monday 16 July 2012

Stuffed pork scotch fillet with mustard & hazelnut red cabbage

Continuing on with my fridge/freezer/cupboard recipes. This was a top of the head recipe one night when I wasn't really sure what to make. I had some pork scotch fillet in the freezer which I had defrosted to make another recipe which I:-

1. Couldn't be bothered making; and
2. Lost interest in wanting to eat it.  

So instead I put it in the fridge until I could decide what to make. I ended up making two recipes one night after the other. The first was to stuff one of the steaks with a feta & sun-dried tomato stuffing. It was very good. I also used a quarter of the red cabbage which I had in the fridge to make a side dish. I also had a roasted sweet potato with garlic butter and some steamed broccoli. 

Stuffed pork scotch fillet

1 pork scotch fillet steak, approximately 2cm thick
small piece of feta cheese, probably about 10 g, (I used a danish-style feta) 
2 semi-dried tomato halves, finely chopped 
1 tbsp grapeseed oil

Pre-heat oven to 180C. 
Cut a pocket into the side of the steak making sure not to go all the way through, Use your finger to open it up a bit further. 
Mix feta and tomatoes together well and season with pepper. (The feta is salty enough so don't add salt) Using your fingers stuff the feta mixture into the cavity in the steak. 
Heat oil in a oven-proof fry pan over a medium-high heat then brown the pork for 1-2 minutes on each side and then place the whole pan in the oven for 8 - 10 minutes or until cooked through. 

Mustard & hazelnut red cabbage

1/4 small red cabbage, finely sliced 
1 tbsp butter 
1 tbsp wholegrain mustard
1/4 c chopped hazelnuts

Heat butter in a pan over a medium heat. Add cabbage and sauté. Place a lid on the pan and cook, stirring occasionally until cabbage starts to soften but still has some bite. Add the mustard and stir well and continue to cook for a minute. The add hazelnuts and stir to combine and serve immediately. 

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