Pork Fillet Parcels

So simple and so effective, perfect for making ahead of time and popping in the oven when you need them, these little parcels have tons of flavour thanks to the whole grain mustard and sage.

If you have any leftovers, slice thinly and use them as sandwich fillings!

Serves 6.

Ingredients

800g pork fillet, two large fillets

75g whole grain mustard

1 teaspoon fresh finely chopped sage

2 tablespoons fresh finely chopped parsley

freshly ground pepper

10 large slices of prosciutto

Method

Cut the fillets into large thick slices, around 16-18 pieces.

In a bowl, combine the mustard, sage, parsley and pepper.

Cut the prosciutto slices in half, let the shape of the slices dictate whether you go lengthwise or width wise. They need to fit around and under the pork to seal.

Take a piece of pork, smear a little mustard mixture over one cut side and then wrap in half a slice of prosciutto, set aside, mustard side up and repeat.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the parcels over the baking sheets, try not to over crowd the tray.

Pop in the oven and bake for 18-25 minutes, depending on the thickness, try not to over cook them as they dry out so remove thinner slices and keep warm while thicker slices finish cooking.

Quinoa, Broad Bean And Herb Salad

This is a lovely fresh salad that goes so well with the whole grain mustard dressing I think.

Broad beans are in season again as we head into spring in Western Australia and I really don’t mind shelling and skinning them, it’s rather therapeutic when you have the time!

I like to make this salad ahead of time to allow the flavours to develop and for sheer convenience!

Leftover salad is great in wraps.

Serves 8-10.

Ingredients

175g quinoa

500mls water

500g shelled broad beans

3 spring onions, finely sliced

3 tablespoons chopped fresh mint

2 tablespoons chopped roughly fresh dill

1 tablespoon whole grain mustard

2 teaspoons cider vinegar

3 tablespoons olive oil

saltand freshly ground pepper

Method

Bring the quinoa and water up to the boil and simmer covered for 15 minutes. Let the quinoa sit with the lid still in place until cool.

Meanwhile, bring a pan of water up to the boil and cook the broad beans, 2-3 minutes.

Drain into a sieve and then cool under running water.

Once the beans are cool enough to handle, slip off the outer skins.

In a large bowl combine the cooled quinoa, skinned beans, spring onions, mint and dill.

Combine the dressing ingredients and pour over the salad, mix through.

Ham Hock Terrine with Whole Grain Mustard

This is so simple to make but looks very impressive served with salads.

As it sits if the fridge for a day or two it is the perfect make ahead main and any leftovers, sliced thinly make a very luxurious sandwich filling.

Gluten free, dairy free and egg free, this is a great recipe to have on hand if catering for folk with allergies too.

Unfortunately, I didn’t do a terribly neat job of slicing it for the photo but I’m sure you can do better!

Serves 6-8.

Ingredients

2 large ham hocks

water

4 tablespoons whole grain mustard

2 tablespoons freshly chopped parsley

ground fresh pepper

Method

Pop the hocks into a large pan or pressure cooker and cover with water, to come at least 3cm over the hocks.

Bring the pressure cooker up to pressure and cook for 1 hour. If using a pan, cover, bring to the boil and simmer for two hours.

Allow to cool in the pan. DO NOT DISCARD THE STOCK!

Once cool enough remove the hocks and strip all of the meat off and set aside in a large bowl.

Pull the meat into small shreds.

Discard the bones.

Bring the stock in the pan back up to the boil and allow to simmer until you only have around 200mls left.

Pour the stock concentrate on to the meat, once cool, add the mustard and parsley and mix well.

Line a 2lb loaf tin with cling film, going lengthwise and width wise to ensure a seal, make sure there’s enough over hang to pull over once the terrine has set.

Pour the meat and stock into the loaf tin and level out.

Place in the fridge, once set pull the cling film over to seal and allow to sit for 24-48 hours.

To serve, remove the cling film and slice.