Pork Wellington with mushroom crushed potatoes and balsamic red wine reduction

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Pork Wellington with mushroom crushed potatoes and balsamic red wine reduction

Serves:

2020-12-12

Ingredients

1 pork fillet
1 tbsp olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 tbsp. sugar
3 tbsp. balsamic vinegar
1/2 glass red wine
300g mushrooms
1 red onion
1 tbsp. butter
3 tsp mustard (Colman’s)
4 slices ham
1 sheet pre-rolled puff pastry
1 beaten egg yolk (Le Naturelle)
1 large potato
3 tbsp breadcrumbs (Tipiak)
3 tbsp mushroom sauce powder
1 small aubergine
2 medium tomatoes
2 tbsp green pesto

Method

In a hot frying pan seal and cook the whole pork fillet until medium then remove off the heat. In the same pan, prepare the balsamic reduction, Add in the butter, chopped garlic and shallots and saute`, followed by the sugar and then caramelize. Pour in the balsamic vinegar and wine and reduce by half. Next, rroughly chop the mushrooms and red onion and sauté in butter until soft. Blend into a paste.

Cut the pork fillet into 2 pieces and spread with the mustard, then cover with the mushroom paste. Lay 2 slices of ham on top of each piece and wrap in the puff pastry like a parcel. Brush with beaten egg yolk and bake in the oven at 180°C until the pastry is cooked and golden. Dice and boil the potato until soft, mix in the mushroom sauce and crush together. Use a mould to form into potato cakes on a baking dish, sprinkle with breadcrumbs and grill until golden brown. Meanwhile, prepare the side dish. Slice the aubergine and grill. Slice the tomato and layer together with the grilled aubergine using the pesto, forming into 2 stacks. Warm up in an oven for a few minutes before serving with the pork fillet parcels, potato cakes and drizzle the balsamic wine reduction on the side.

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View Maltese

Wellington tal-majjal bil-patata mgħaffġa u bil-faqqiegħ

Ingredients

flett tal-majjal
300g faqqiegħ
basla ħamra
3 imgħaref mustarda
4 biċċiet perżut
folja tal-għaġina tal-isfoll
isfar ta’ bajda
2 sinniet tewm
2 basliet żgħar
mgħarfa zokkor
3 imgħaref ħall balsamiku
nofs tazza nbid aħmar
patata
3 imgħaref frak tal-ħobż
3 imgħaref zalza tal-faqqiegħ
brunġiela żgħira
2 tadamiet
2 imgħaref pesto

Method

Ġo taġen tal-qali jaħraq, sajjar il-flett tal-majjal sakemm ikun nofsu msajjar, imbagħad neħħi minn fuq in-nar. Fl-istess taġen, ipprepara r-riduzzjoni tal-inbid u l-balsamiku, billi żżid il-butir, tewm imqatta’ u l-basliet żgħar u sajjar, segwit biz-zokkor u mbagħad ikkaramelizza. Ferra’ l-ħall balsamiku u l-inbid u naqqas bin-nofs. Sussegwentement, aqta’ l-faqqiegħ u l-basla ħamra u sajjar fil-butir sakemm tkun ratba. Ħallat f’pejst.

Aqta’ l-flett tal-majjal f’2 biċċiet u idlek bil-mustarda, imbagħad għatti bil-pejst tal-faqqiegħ. Poġġi 2 flieli perżut fuq kull biċċa u geżwer fl-għaġina biex tifforma pakkett. Idlek bl-isfar tal-bajd imħabbat u aħmi fil-forn f’temperatura ta’ 180°C sakemm l-għaġina tkun imsajra u jkollha kulur dehbi. Qatta’ l-patata u għalli sakemm tirtab, żid u ħawwad iz-zalza tal-faqqiegħ u għaffeġ flimkien. Uża forma biex tifforma f’kejkijiet tal-patata fuq dixx tal-ħami. Ifrex fuqhom il-frak tal-ħobż u ixwi sakemm jismaru. Sadanittant, ipprepara l-kontorn. Aqsam il-brunġiela u ixwi. Qatta’ t-tadam u poġġi f’saffi flimkien mal-brunġiel mixwi billi tuża l-pesto, u tifforma f’2 saffi. Saħħan fil-forn għal ftit minuti qabel ma sservi mal-pakketti tal-flett tal-majjal u l-kejkijiet tal-patata. Spiċċa billi xxerred ir-riduzzjoni tal-inbid balsamiku fil-ġenb.

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