10 oz (280 g) tinned white beans with greens.
1 tbsp chilli sauce
1 tbsp red wine vinegar
1 tbsp seasoning for venison
1 tsp mulled wine
seasoning
2 fillets of pork (13 1/2 oz/400 g each)
salt
pepper
oil to fry the meat In
1 tbsp chilli sauce
1 tbsp red wine vinegar
1 tbsp seasoning for venison
1 tsp mulled wine
seasoning
2 fillets of pork (13 1/2 oz/400 g each)
salt
pepper
oil to fry the meat In
method
1. Drain the beans using a colander. Take a bowl and mix the beans together J with the chilli sauce, red wine vinegar, venison seasoning and mulled wine seasoning.
2. Blend the mixture to a mousse with a hand mixer. Wash, dry and cut a pocket into the meat.
3. Stuff the mixture into the pockets. Use wooden toothpicks to seal the whole. Season with salt and pepper.
4. Heat the oil in a frying pan and brown the meat. Before serving, slice the meat and arrange on plates with mashed potatoes.
2. Blend the mixture to a mousse with a hand mixer. Wash, dry and cut a pocket into the meat.
3. Stuff the mixture into the pockets. Use wooden toothpicks to seal the whole. Season with salt and pepper.
4. Heat the oil in a frying pan and brown the meat. Before serving, slice the meat and arrange on plates with mashed potatoes.
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