Cheesy Pork Parcels wrapped in Cabbage
Serves 5
Introduction:
Minced pork seasoned with fresh chopped sage and parsley, a little onion and apricots, wrapped in cabbage leaves and bacon, gently poached and served with a delicious creamy Red Leicester and mild Cheddar cheese sauce.
Ingredients:
| 500g |
Lean minced pork |
| 60g |
Finely diced shallots |
| 70g |
Rough chopped soft dried apricots |
| 4g |
Fresh chopped sage |
| 2g |
Fresh chopped chives |
| 2g |
Fresh chopped parsley |
| 2 |
Large cabbage leaves (savoy) |
| 5 |
Unsmoked bacon rashers |
| To Taste |
Salt/Pepper |
| 500ml |
Fresh Chicken Stock |
| 42g |
Butter |
| 42g |
Plain Flour |
| 3g |
English Mustard |
| 80g |
Creme Fraiche |
| 120g |
Mild Cheddar Cheese (Grated) |
| 80g |
Red Leicester (Grated) |
Method:
| 1. |
Prepare cabbage leaves, cut from the stalk and quickly blanch is seasoned boiling water. Remove and refresh under cold running water |
| 2. |
Drain cabbage thoroughly and pat dry with kitchen towel |
| 3. |
peel and finely dice shallots, rough chop the dried soft apricots, rough chop the fresh herbs |
| 4. |
Mix the pork mince, onion, sage, chives and parsley together with salt and pepper seasoning thoroughly. |
| 5. |
Lay blanched cabbage leaves out flat add 120gm of pork mix to the cabbage and roll like a filled tortilla. Remember to fold the ends in to fully encase the mix |
| 6. |
Wrap cabbage parcel with bacon rasher, ensuring the bacon is secured on the underside of the parcel |
| 7. |
Pour a little simmering water into a small roasting tray, season with salt and pepper and add cabbage parcels to the water. (water should be no more than 10mm in depth) |
| 8. |
Cover parcels with foil and place in a warmed oven 220c and cook for 15 minutes, remove the foil and cook for a further 5-10mintues |
| 9. |
Check pork is cooked using the probe and remove from the roasting tin. |
| 10. |
To present, cut the cabbage parcel in half at an angle and present on the plate |
| 11. |
Pour cheese sauce between the two halves of the parcel, decorate and serve |
| 12. |
Prepare sauce using the same method as the ‘classic cheese sauce recipe’ and finishing with crème fraiche |
| 13. |
Re-heat sauce through the microwave to order |
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