Jeanette> PORK FILLET POT This lovely pot won a third prize in the Huisgenoot’s potjiekos competition. It’s a winner when served with ‘pot-balletjies’. It’s enough for 6-8 people and a # 4 pot is recommended. INGREDIENTS 2 Pork fillets, approx 700g each Salt to taste 20 Large seedless ‘pruimedante’ 5ml Black pepper 10 Smoked oysters 12 Baby onions 20ml Butter 5 Celery sticks, sliced 20ml Cooking oil 12 Baby potatoes, peeled 15ml Cake flour 5ml Maizena 250-300ml Beef stock Freshly chopped parsley for garnish 125ml Red wine METHOD Cut a lengthwise groove in each fillet and open carefully. Fill 10 of the ‘pruimedante’ with an oyster and arrange the filled ‘pruimedante’ in the groove of one of the fillets. Cover with the other fillet and bind the two fillets tightly with a piece of string. Heat the butter and oil and braai the meat until brown. Sprinkle the cake flour over the fillets and brown for another 2 minutes. Add the stock and the red wine and stir the sauce with a wooden spoon until smooth. Season the meat with the salt and pepper and cover with the lid and allow the pot to simmer slowly for 1 hour. Remove the string from the meat and cut in slices but keep the pieces against each other. Pack the veggies around the meat in the pot, add the remaining ‘pruimedante’ and add a little of the stock, if necessary, and allow the pot to simmer until the veggies are done. Thicken the sauce with the maizena (mixed in a little water) if needed. Garnish with the parsley before serving.
Posted on: Sun, 30 Jun 2013 08:06:32 +0000
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