Advertisement
The Joe Finnegan Show

Podcast: Christmas Dinner

Dec 20, 2021 13:51 By Shannonside News
Podcast: Christmas Dinner
Share this article

Fiona Egan from Cloughan Farm and Cookery School spoke to the Joe Finnegan Show about the Christmas Dinner and she gave a recipe and spoke about preparing the meal on Christmas day.

Stuffed Pork Fillet with Brandy & Mushroom Sauce

Stuffed Pork is absolutely delicious. Very quick to prepare and suitable for 2 people or double up for a large gathering. Can be stuffed and wrapped and left prepared in the fridge for up to 2 days before cooking

Advertisement

Ingredients:

600g (approx) pork fillet

220g pancetta

Advertisement

4 sprigs thyme

Rapeseed oil & few knobs of butter

For The Stuffing

Advertisement

65g breadcrumbs

4 ready to eat roughly chopped pitted dates

1 lemon/orange zest

Advertisement

2 teaspoons thyme finely chopped

4 tablespoons lightly toasted & roughly chopped Walnuts/Hazelnuts or Nibbed Almonds

For The Sauce:

Advertisement

250g mushrooms sliced

2 tablespoons brandy

2 sprigs thyme

250ml double cream

Seasoning

Method:

Preheat the oven to 170oC.

For the pork fillet, use a good sharp knife. Make an incision and cut down along the side of the fillet opening it like a book but not cutting all the way through the meat.

Slightly overlap the pancetta along a parchment lined tray roughly the length of the pork fillet. Place the fillet on top.

To make the stuffing, add the breadcrumbs into a bowl along with the dates, lemon or orange zest, thyme and nuts. Season with salt & pepper and mix well to combine.

Along the centre of the butterfly of pork fillet, lay the stuffing and press gently with your hand to firm up. Next, at one end, bring together each side of the fillet to meet in the middle followed by overlapping the pancetta until you come to the other end of the fillet. With brown string, wrap it around the fillet to secure the pancetta in place.

Heat a pan over a medium heat with a glug of oil. Place the fillet on the hot pan along with the a good knob of butter and the sprigs of thyme. Brown the fillet on all sides. Transfer the pork onto the parchment lined tray and place in the oven to roast for 30-40 minutes. Remove and allow to rest for 10 minutes before carving.

For the sauce. In the same pan you used to brown the meat, place it over a medium heat with a glug of oil and a knob of butter. Add the mushrooms, brandy and sprigs of thyme. Sauté until just cooked. Add the cream and allow to simmer for a few minutes until lightly thickened up. Season to taste.

To Serve, carve the pork and place on a warm serving platter. Garnish with some thyme and rosemary sprigs. Place in the centre of the table with the brandy & mushroom sauce alongside in a bowl with a spoon. Enjoy served with creamed potatoes and roast vegetables

Preparation for Christmas Day Dinner 

*Start making a list

*Decluttering the kitchen worktops & cabinets makes cooking and baking far more enjoyable.

*Making space on kitchen worktops.

* Clean out kitchen presses & drawers

*Try to use up foods in freezer

Foods that can be prepared for Christmas Day & in the freezer

*Stock (local butcher)

*Stuffing

* Vegetables

*Bread

*Chicken Liver Pate

*Ice Cream

*Trifle Sponge

*Frozen Berries

*Frozen Desserts (cheesecake

Christmas Eve

* stuff turkey/ streaky bacon etc

*Boil ham

*prep veg

*Make dessert

Set table (if you can)

On The Day

*Cooking the Turkey/times/temp

*Resting turkey

*Bake the ham

*Cooking vegetables & keeping warm

*Making gravy

*Leftovers

Take a listen to their conversation here:

Share this article
Advertisement
Advertisement

Shannonside Newsletter

Sign up now to keep up to date with the latest news.

Processing your request...

You are subscribed now! please check your email to confirm your subscription.

Copyright © 2024 Shannonside FM. Developed by Square1 and Powered by PublisherPlus