2 fillets of pork, 350 g (12 oz) each
25 g (1 oz) butter
125 g (4 oz) celery, trimmed and chopped
225 g (8 oz) leeks, trimmed and chopped
125 g (4 oz) eating apples, peeled, cored and
roughly chopped
50 g (2 oz) walnut pieces, roughly chopped
125 g (4 oz) edam cheese, coarsely grated
salt and freshly ground pepper
60 ml (4 tbsp) oil
25 g (1 oz) butter
125 g (4 oz) celery, trimmed and chopped
225 g (8 oz) leeks, trimmed and chopped
125 g (4 oz) eating apples, peeled, cored and
roughly chopped
50 g (2 oz) walnut pieces, roughly chopped
125 g (4 oz) edam cheese, coarsely grated
salt and freshly ground pepper
60 ml (4 tbsp) oil
method
1. Make a cut in each fillet almost through to the base. Open out and lay, cut side down, on a flat surface. Cover with greaseproof paper and beat out with a rolling pin until completely flat and very thin.
2. Melt the butter in a large frying pan and gently fry the celery, leek, apple and walnuts for 3 - 4 minutes, until the celery has softened. Remove from the pan and cool.
3. Stir 75 g (3 oz) of the cheese into the cooled mixture and season.
4. Lay the pork fillets on a flat surface, overlapping the longest edges by about 2.5 cm (1 inch). Spoon the stuffing mixture evenly along the pork fillets and fold up the sides to enclose the stuffing. Tie securely at intervals with fine string.
5. Heat the oil in the frying pan and brown the pork well. Transfer pork and oil to a roasting tin, and cook at 200°C (400°F) mark 6 for 40 minutes.
6. Sprinkle the remaining cheese over the pork. Return to the oven for a further 10 minutes.
2. Melt the butter in a large frying pan and gently fry the celery, leek, apple and walnuts for 3 - 4 minutes, until the celery has softened. Remove from the pan and cool.
3. Stir 75 g (3 oz) of the cheese into the cooled mixture and season.
4. Lay the pork fillets on a flat surface, overlapping the longest edges by about 2.5 cm (1 inch). Spoon the stuffing mixture evenly along the pork fillets and fold up the sides to enclose the stuffing. Tie securely at intervals with fine string.
5. Heat the oil in the frying pan and brown the pork well. Transfer pork and oil to a roasting tin, and cook at 200°C (400°F) mark 6 for 40 minutes.
6. Sprinkle the remaining cheese over the pork. Return to the oven for a further 10 minutes.
serving amount
serves 6
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