Sage Stuffed Pork Fillet, Chorizo Scotch Egg, Apple and Mustard Sauce.

Sage Stuffed Pork Fillet, Chorizo Scotch Egg, Apple and Mustard Sauce.

Sage Stuffed Pork, Chorizo Scotch Egg, Apple and Mustard Sauce|Fine Dining at Home

This dish is a perfect midweek treat, the only difficult part is making up the Chorizo scotch eggs. They can be quite fiddly, but once you’ve mastered the first the rest are easy. The entire dish of sage stuffed pork fillet and a scotch egg is rather on the meaty side, hence the eggs are only little quail eggs and served as a half per portion.

The apple and mustard sauce is so refreshing and easy to make. It is simply Bramley apples cooked down with some spices until smooth. I then, add a touch of stock, mustard and cream to help amalgamate the flavours. [purerecipe]

Ingredients

    Chorizo Scotch Eggs

  • 4 Quail Eggs
  • 250g Fresh Chorizo Sausages
  • 3 Tbsp Flour
  • 1 Egg
  • 5 Tbsp Breadcumbs
  • Pork Fillet

  • 500g Pork Fillet
  • 6-7 Sage Leaves
  • 6-7 Slices. Serrano Ham
  • Apple and Mustard Sauce

  • 2-3 Bramley (Cooking) Apples
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 100ml Chicken stock
  • 2 Tbsp Grain Mustard
  • 3 Tbsp Creme Fraiche(low fat works well)
  • Crushed New Potatoes

    Asparagus

Directions

  1. Prepare the Scotch eggs. Boil the quail eggs for 2 minutes, and place in iced water. Peel under running water. Remove the chorizo out of the sausage skins. Place a square of cling film on the bench. Press out a square of sausagemeat at least 5mm thick. Add a quail egg and carefully fold up the egg with the cling film corners, and press the chorizo together so that there are no gaps. Wrap tightly with cling film. Leave in fridge to set for an hour. To cook, cover in flour, egg and breadcrumbs and deep fry at 170°c for 6 minutes. Alternatively, bake for 10 mins at 180°c.
  2. To prepare the pork, lay out cling film and a rectangle of the serrano ham slices. Cut the fillet in two, add sage leaves and season with black pepper only. Encase the ham around the fillet. Wrap up with the cling film. To cook, brown each side for 30 Secs and then place in a 180°c oven for 15mins. Rest for 5 mins then slice.
  3. For the sauce,peel the apple and cut away from the core. Add a knob of butter to the pan, cook with the spices and apple for 5 mins. Add the chicken stock. Cook until you have a mush. Remove spices, add mustard, cream and seasoning.
To serve, I have added some crushed new potatoes with cabbage and steamed asparagus.

8 Comments

  1. Yum! Love your Scotch/Spanish eggs, David! Genius how you managed to keep the inside soft.

  2. I’m doing a couple of quail egg recipes this week too, such a coincidence. I love that you’ve maintained a runny yolk.

  3. Thanks for stopping by my blog and the comment. I can tell I’m going to enjoy your site.

  4. I adore scotch eggs! I’ve tried different combinations of herbed and spiced meats. If I could eat them every day, I would. I love how you made the scotch egg part of meal with that luscious pork tenderloin. To put it simply – you rock.

  5. Your recipe and plating is gorgeous. I feel like I’m dining (or at least looking, in my case) at a 5 start restaurant. 🙂 I would love to try to make them. yum! Love chorizo scotch eggs!

Leave a Comment

Your email address will not be published. Required fields are marked *

*