-
1
Preparation.
-
2
Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand.
-
3
Refrigerate for at least 1 hour.
-
4
Gently fry the onions, mushroom and garlic in the olive oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
-
5
Take the pork fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet - 1/3 of the way down. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
-
6
Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. The fillet should now be 3 times its original width - top third to one side and middle third to the other.
-
7
Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
-
8
Set the mushroom mixture to one side to cool. It may be worth leaving in a sieve for the excess juices to drain.
-
9
Assembly.
-
10
Lay the streaky bacon out across a chopping board in rows. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. You need to have enough rashers that side by side they are wider than your pork fillet is long. They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking.
-
11
Lay the double-butterflied pork fillet out across the bacon.
-
12
Spread the pate evenly across the pork.
-
13
Spread the mushroom mixture across the pate.
-
14
Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice).
-
15
Spread the Pork stuffing evenly across the chicken.
-
16
Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers.
-
17
Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon.
-
18
Sprinkle with freshly ground black pepper.
-
19
Cooking.
-
20
Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning.
-
21
Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
-
22
Carve.
-
23
Serve with:
-
24
Steamed savoy cabbage sprinkled with caraway seeds. When cooked, toss in a knob of butter and a small turn of black pepper.
-
25
Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil).
-
26
Special Mash.
-
27
Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.
