Thursday, April 27, 2006
Cheesy Pork Parcels with Bubble and Squeak
Leftovers are a strange thing. What yesterday was a yummy meal, today turns into a pile of used stuff that is hard work to cook. Or so it often seems from afar. While I was at the office, I dreaded going home to half a cooked pork roast and the empty fridge characteristic of the end of the week. My colleagues tried to help me by pointing out that having a ploughman's or sandwiches every once in a while was quite normal, but that didn't really help. I know that I overdo the dinner-thing, but I really enjoy the whole procedure of shopping, planning and preparing, and cooking really relaxes me. Even if I do panic beforehand or even during the process every once in a while.Today's panic came to an end when I went to check out Great British menus on the BBC website. Just like last week, I had missed the starters on Monday because I had to attend an office due after work. Browsing the two chefs' starters I had an idea. How about thick slices of pork, some tomato and herbs all wrapped in cheesy pastry to form hot steaming parcels? Sounds like just the thing to serve with leftover vegetable 'bubble and squeak' and the remaining mushroom cream sauce.
For the pastry:I you like the idea of this dish, but don't have all the ingredients, don't despair. I was using up leftovers here, so my hands were kind of tied as far as flavours went. The parcel concept lends itself to experiments though. For example, you could try some other meat, such as chicken, turkey, duck or even fish. Just remember to stay away from meat that you like rare, this is not a Wellington, it needs heat to cook. Also, feel free to play with the flavours. Use spinach and mint instead of the tomato and basil or just substitute the basil with sage. There are hundreds of possible combinations, just be creative.
55g flour, plus a little extra for dusting
85g mature cheddar, finely grated
55g salted butter
a pinch cayenne pepper
a bit of beaten egg to egg wash the parcels
1 small egg yolk
For the pork:
200g roast pork fillet cut into 4 thick slices
1 tomato, halved
4 tbsp olive oil
2 halves of sun-dried tomato, finely chopped
4 to 6 basil leaves (depending on the size), chopped
For the bubble and squeak:
2 large floury potatoes, peeled and cut in half
2 handfuls of mixed spring vegetables (I used carrots, green asparagus and cauliflower)
3 tbsp butter
½ onion, finely chopped
1 garlic clove, finely chopped
2 large handfuls of baby kale, stalks removed and leaves roughly chopped (any other type of cabbage will do here, but make sure its you and tender)
the leftover egg white
a bit of flour to bind the mix, it should take no more than 1 tbsp
3 tbsp oil
salt and pepper to taste
Preheat the oven to 180 degrees Celsius. Put the tomato halves cut side up in an ovenproof dish. Drizzle with the oil and bake in the oven until golden brown and soft, about 45 minutes. Remove from the oven, cool and cut each half in half again.
To make the pastry, place all ingredients except the egg yolk in a food processor. Blitz quickly to combine. Add the egg yolk and process again until the pastry comes together. Shape into a ball, flatten and wrap in cling film. Leave to rest in the fridge for 1 hour.
In the meantime make a start on the bubble and squeak. Bring the potatoes to the boil in a medium sized saucepan with just enough water to cover. Simmer until tender, about 20 minutes. Drain and mash.
Bring a medium saucepan full of water to the boil. Add the vegetables and cook until tender. Drain and roughly mash or chop. Mix with the potatoes. Melt the butter in a saucepan (you can recycle the one used for the vegetables here) over medium heat. Fry the onion and garlic until translucent, about 5 to 8 minutes. Add the kale and a drop of water if the pot appears dry. Cover and allow to collapse, about 3 minutes. Add to the potato-vegetable-mix and set aside.
Re-heat the oven to 180 degrees Celsius. To make the parcels, roll out the pastry on a lightly floured surface to about 3mm. Using a palette knife, cut it into 4 neat squares, making sure they don't stick to the countertop. Place a slice of pork in the middle of each square. Scatter with the sun-dried tomatoes and basil and top with the tomato quarters. Fold up the corners and seal all edges.
Transfer the parcels to a baking tray lined with baking parchment, leaving some space between them. Brush with the beaten egg. Bake in the oven for 20 minutes or until the pastry is golden and crisp.
Meanwhile, for the bubble and squeak, heat the oil in a shallow frying pan. Add the egg white to the potato-vegetable-mix followed by just enough flour to hold the dough together. Lightly season with salt and pepper. When the oil is hot, add large spoonfuls of the bubble and squeak mix to form 4 patties. Fry until golden, about 4 minutes. Turn and brown the other side, 3 to 4 more minutes.
To serve, place two vegetable patties on a plate, top with two pork parcels and drizzle with the reheated sauce.
Christine at 10:40 pm
